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 DQM-150 Continuous Tea Ball Mill. Achieve up to 2500 mesh superfine tea powder with non-stop operation, water-cooling technology, and a 15-30kg/h output.
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Matcha quality depends heavily on ultrafine grinding technology. Grinding balls are the core medium of matcha ball mills, directly affecting powder fineness, color, taste and food safety. This article compares four mainstream grinding media including zirconia beads, alumina ceramic balls, stainless steel balls and polyurethane balls, analyzes their differences in grinding efficiency, wear resistance, impurity pollution and applicable scenarios, providing professional selection suggestions for high-quality matcha production.
Wondering how matcha grinding methods affect flavor, color, and nutrition? Learn the science of matcha milling and discover top-tier options: matcha ball mill, black gold stone mill, and bluestone stone mill for home and commercial use.
Matcha production primarily relies on two core processes: stone-milled matcha and ball-milled matcha. The stone-milled process is further divided into granite stone milling and black gold stone milling, while the ball-milled process uses specialized ball mills. Each process, paired with corresponding equipment, differs significantly in terms of matcha quality, production efficiency, and applicable scenarios.
This traditional process uses natural stone mills to grind tea leaves, with two variants based on stone material:
As a modern industrial process, it uses ultra-hard alumina balls inside a sealed drum. When the drum rotates, the balls impact and squeeze tea leaves, crushing them into ultra-fine powder. This method focuses on production scale and product consistency, making it suitable for mass-produced matcha.
| Comparison Item | Granite Stone Mill | Black Gold Stone Mill | Ball Mill |
|---|---|---|---|
| Equipment Material | Granite | Black Gold Stone | Ultra-hard Alumina Balls |
| Processing Principle | High-speed rolling & crushing | Low-speed shearing & tearing | Impact & extrusion crushing |
| Matcha Size | ≈50μm | ≈15μm | <15μm |
| Flavor | Complete chlorophyll retention, moderate taste | Complete chlorophyll retention, best taste | Partial chlorophyll damage, aroma slightly lower than stone-milled |
| Color | Yellow-green | Bright green (excellent) | Dark green (above-average) |
| Microbial Level | Open environment, higher microbes | Open environment, higher microbes | Sealed environment, fewer microbes |
| Capacity | ~10 kg/h | ~50 g/h | ~1 kg/h |
| Temperature Control | Slightly high heat, matcha turns slightly yellow-green | Low heat generation | High heat, requires use in ~25℃ rooms |
| Production Cost | ~$0.02/kg | ~$1.5/kg | ~$0.15/kg |
| Application Scenarios | Medium-end matcha (large output) | Premium matcha (small-batch, high-quality) | Industrial-grade matcha (mass production, e.g., ice cream, beverages) |
