The Matcha ball mill is designed for post-drying grinding of agricultural products (e.g., ground tea, Chinese medicinal materials) with advantages of low-temperature grinding (15-25℃) to retain raw material color and aroma, fine fineness (500-1000 meshes), PLC-controlled easy operation, and durable structure.
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.
Discover the key differences between mechanical and PLC-controlled ball mills. Learn which grinder suits your powder and matcha processing needs, and upgrade your production line today.
Discover the upgraded DL-6CYMJ-50 matcha stone mill grinder featuring a premium wood grain base, adjustable 0-38 RPM, and smart electric lifting. Achieve ultra-fine 800# matcha effortlessly with zero waste.
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.
The completion of Pu-erh tea can be summed up in three words: fast, uniform and totally.
"Fast" refers to raising the leaf temperature rapidly (generally within 1 to 2 minutes) to 85°C for about 3 minutes, since 85°C is the critical temperature for enzyme inactivation.
"Uniform" means that the temperature is as uniform as possible, and the fixing is uniform.
"Totally" means to kill the fresh leaves thoroughly.
Regarding the active enzymes in tea, there is such a set of temperatures: when the temperature reaches 35 °C, the catalytic effect of the enzyme will double for every 10 °C increase in temperature; at 52 °C, the activity of polyphenol oxidase is the highest; at 85 °C, Enzyme inactivation.
Therefore, the best way to tea fixation is to raise the temperature quickly, so that the leaf temperature reaches 85 °C, and the tea fixing is completed in a short time, the active enzymes are killed as soon as possible, and the aging potential of Pu'er tea is preserved as much as possible.
So what happens when the temperature is too high and too low?
If the temperature is too high, it will cause a lot of cracking of glycosides, which will also reduce the aging potential; if the temperature is too low, not only will the low-boiling grassy flavor not volatilize, but also lead to the occurrence of pre-fermentation, thereby destroying the aging potential of Pu-erh tea.
Therefore, when we fixing the fresh leaves of Pu-erh tea, it is best to accurately control and record the leaf temperature. The quality of the Pu-erh tea produced in this way is more guaranteed, especially in the later ageing process, the impact will be greater and greater.
