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.
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) |
