This fresh leaf cutting machine cuts large fresh leaves into uniform small pieces. Two models available: DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). It adopts conveyor feeding, works for tea, lotus leaf, mulberry leaf and herbal raw materials for tea production.
This DELI ASSISTANT spray mixer is a dual-function tea blending & aroma spraying machine, used for homogenizing tea piles and atomized flavor adding in tea factory production, with 1400mm drum, 2.2kW motor and 380V power supply.
FZ‑500‑3X Automatic Quantitative Filling Machine 50‑500g Granule Powder Weighing Dispenser For Tea Grain Coffee Bean
Automatic cotton paper wrapping machine for Pu‑er dragon pearl tea and mini tea cake. PLC control, 25‑40 pcs/min speed, one‑key switch for tea ball & small cake, stable pneumatic‑servo operation for compressed tea packaging.
6CMJY-50QB stainless steel custom base matcha green stone mill, natural granite stone plate, low-speed cold grinding. Preserve tea aroma, produce ultra-fine matcha powder. Stainless steel frame with casters, suitable for tea shops, labs and small-batch matcha production.
Custom heightened small matcha stone mill DL-6CYMJ-32M, equipped with 30cm natural stone plates. Low-speed low-temperature grinding, produce ultra-fine matcha powder ≤15μm. 50g/h capacity, stainless steel body, ideal for boutique tea shops & small-batch matcha production.
Manual Matcha Stone Mill is a traditional hand-operated grinder made from natural stone, designed for producing fresh and authentic matcha powder. With a slow grinding process and low heat generation, it helps preserve the natural color, aroma, and flavor of tea leaves. Compact and durable, it is ideal for matcha cafes, tea houses, restaurants, cultural experience shops, and small-batch matcha production.
This 5-station horizontal pouch packing machine handles M bags, flat pouches and zipper pouches for 50–500g granular materials like tea. It automatically finishes weighing, filling, vacuuming and sealing with servo control, supporting multiple optional accessories.
Our stainless steel tea leaf feed conveyor is an inclined climbing belt elevator specially matched with tea de-enzyming fixation machines. It features adjustable speed, anti-slip baffle belt, stable feeding, protects tender tea leaves, and greatly boosts automation efficiency for tea factories.
DL-6GCQ-50 fresh leaf cutting machine with 250kg/h capacity. Stainless steel commercial cutter for tea leaves, spinach, basil, mint and leafy greens. Learn its specifications, suitable materials, operation guide and daily maintenance tips.
Our fresh leaf cutting machine has two models DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). Stainless steel structure, 220/380V optional, used for cutting fresh tea leaves, herbs and foliage into uniform small segments. Factory direct supply, stable performance for tea & herbal processing lines.
Looking for the right matcha grinding equipment? Read our in-depth comparison of 4 matcha grinders, including Black Gold Stone Mills, Blue Stone Mills, Batch Ball Mills, and Continuous Ball Mills. Learn their efficiency, particle size distribution, and ideal applications.
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.
