This smart electric stone mill seamlessly combines traditional low-temperature grinding with modern automated features to effortlessly produce ultra-fine, premium commercial matcha.
The DL-6CRT-40 Tea Rolling Machine is engineered for efficient and high-quality tea processing, with a generous capacity of 11 kg per batch.
The DL-6CYL-800 automatic tea cake pressing machine is applicable for pressing ball type tea, round tea cakes and square tea cakes. Its production capacity is 800-1000 pieces per hour. The sizes of tea cakes that this machine can produce are as follows: square tea cakes (25-40 mm), round tea cakes (25-45 mm), and ball type tea (27-35 mm).
Oolong Tea Rolling Machine specializes in tea rolling and shaping. With precise pressure control, it releases tea juice, enhances aroma, ensures stable quality, and suits green tea, oolong tea, etc.—a top choice for tea enterprises.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
The Multi-Function Ride On Type Tea Harvester is a high-performance tool for commercial tea gardens. Featuring ride-on operation, adjustable picking parameters, and integrated collection/sorting, it replaces manual picking to save labor significantly. With 5-10x higher efficiency (0.3-0.8 ha/h) and precision plucking that preserves tea quality, it’s ideal for modern large-scale tea production.
DL-6CHL-CY30 belt type tea dryer use diesel heating, also can use gas heating, drying area 20m2, capacity 105kg per hour, click the photo to learn more details about our drying machine.
Pyramid/Triangle Tea Bag Filling Packaging Machine is widely applicable in tea processing plants, food and beverage companies, health product manufacturers, and OEM/ODM tea brands. It is suitable for packaging various teas, including loose-leaf tea, herbal tea, scented tea, functional tea, and instant tea, making it an essential equipment for upgrading the tea packaging process in both domestic and international markets.
Quanzhou Deli Agricultural Machinery showcases its new matcha stone mill series (Black Gold, Bluestone, and ball mill models) at the 2026 Xiamen Tea Expo, earning high praise from global tea industry professionals.
Discover technical solutions for uneven moisture in tea drying. Learn how to troubleshoot airflow, calibrate sensors, and optimize batch loads for perfect tea processing.
Discover the art and science of tea rolling. Learn about different rolling classifications, techniques to improve tea quality and efficiency, and the best tea rolling machines for your production.
A poorly executed withering process can lead to irreversible defects: red stems, uneven flavor, lost aroma, or low production efficiency. In this guide, we break down the classification of green tea withering methods, share actionable tips to boost both quality and efficiency, and recommend a professional, versatile withering machine for modern tea producers.
In ancient times, due to the underdeveloped transportation infrastructure in Pu’er tea producing regions, carrying and transporting loose tea leaves posed significant challenges. To address this, the ancients adopted various methods to preserve and transport Pu’er tea. They would load the tea into bamboo baskets or cans made from bamboo, or into earthenware jars, and then seal them with cowhide.
These containers were sturdy and effectively protected the tea from external impacts. However, they were bulky and heavy, limiting the tea-carrying capacity. Alternatively, tea could be stored in bamboo tubes. The fresh tea leaves were directly stuffed into bamboo joints, roasted over a fire to dry and smoke the leaves, and then sealed. This method not only preserved the tea but also imparted a unique smoky flavor. For transportation, horseback was the primary means. Tea was loaded onto horses or donkeys and transported along the ancient tea routes. Despite the slow speed and limited carrying capacity, this method allowed tea to be transported over long distances.
With the continuous development of tea culture, the technique of pressing Pu’er tea into cakes emerged. By steaming and pressing tea leaves into cakes, the volume was reduced, making transportation more convenient and preventing the tea from being crushed, which helped retain its quality. Over time, pressing Pu’er tea into cakes became a traditional craft. In the modern era, to meet the growing market demand for Pu’er tea and improve production efficiency, tea pressing machines gradually came into use. Tea pressing machines utilize mechanical force to quickly and evenly press tea leaves into cake form. They feature precise pressure control, enabling adjustment of pressure and pressing time based on different tea types and requirements.
This ensures consistent quality of each tea cake. Additionally, tea pressing machines offer a wide variety of cake shapes. By changing molds and pressing parameters, various shapes such as round, square, and flat cakes can be produced. These diverse shapes not only satisfy consumers’ varying preferences but also provide greater convenience for tea packaging and transportation.
Tea pressing machines boast numerous advantages and have become indispensable equipment in modern tea production. Firstly, they significantly enhance production efficiency. Compared to traditional manual pressing, tea pressing machines can complete the pressing process in a much shorter time, greatly increasing output. Secondly, they reduce labor costs. Manual tea pressing requires substantial manpower and is physically demanding. Tea pressing machines, on the other hand, are highly automated, requiring minimal manual intervention and effectively lowering labor costs. Thirdly, they ensure quality stability. The precise pressure control system of tea pressing machines guarantees uniform thickness and density of each tea cake. This prevents issues like uneven thickness or loose cakes, thereby enhancing the stability and consistency of tea cake quality. Lastly, they facilitate storage and transportation. Tea cakes pressed by machines are tightly structured and less prone to deformation. They occupy less space, resist moisture, pests, and odors, and effectively extend the shelf life of tea.
