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.
Square Tray DL-6CH-6QB is a square tray baking cabinet-style Tea leaf baking machine, featuring stable temperature control, uniform heating, ideal for batch tea processing with efficient performance.
DL-6CFJ-20 used for black tea and dark tea processing, through the intelligent control of temperature and humidity, let tea oxidation fermentation to the best quality, machine has 5pcs stainless steel tray, capacity 60 kg per batch.
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.
If you are involved in tea manufacturing, you know that crafting the perfect cup of tea is a delicate balance of art and science. One of the most crucial steps in this journey is the rolling process.
In this guide, we will explore the essential role of tea rolling machines, the types of tea they are used for, step-by-step usage instructions, and a detailed look at the specifications of standard industrial models like the DL-6CRT series.
Rolling is not universal to all teas, but it is a defining step for several major categories:
Black Tea: Rolling is absolutely essential. It heavily bruises the leaves to initiate maximum oxidation, giving black tea its robust flavor and dark color.
Oolong Tea: Oolongs undergo specific rolling and shaping (often wrapping and rolling) to bruise the edges and shape the leaves into their signature tightly rolled balls or twisted strips.
Green Tea: While green tea is unoxidized, it still undergoes a lighter rolling process after "kill-green" (fixing) to shape the leaves and squeeze out moisture without fully crushing the cell structure.
Pu'er / Dark Tea: Rolling is used to shape the leaves and begin the breakdown of cellular walls before the fermentation and aging process.
A tea rolling machine isn't just about making the leaves look nice. It serves two vital biochemical and physical functions:
Breaking Cellular Walls: As the machine presses and twists the withered leaves, it breaks down the plant's cell walls. This exposes the internal juices and enzymes to oxygen, kickstarting the oxidation process (crucial for black and oolong teas).
Shaping and Curling: The mechanical motion shapes the flat leaves into tight strips or curls. This compact shape preserves the essential oils during drying and dictates how the tea will release its flavor when steeped in hot water.
Operating a standard tea rolling machine requires careful attention to detail. Here is a general workflow:
Preparation: Ensure the leaves have been properly withered (or fixed, for green tea). Leaves that are too stiff will break, while leaves that are too wet will turn to mush.
Loading the Drum: Lift the pressure cap and load the withered tea leaves evenly into the stainless steel drum. Do not overpack; the leaves need room to tumble.
Initiating the Roll: Turn on the machine. The lower disc and the drum will begin to rotate. Initially, let the leaves roll without any added pressure to help them fold.
Applying Pressure: Gradually lower the pressure cap using the top handwheel. The golden rule is "light, heavy, light." Start with light pressure, increase to heavy pressure to squeeze the juices, and release the pressure toward the end to allow the leaves to untangle.
Unloading: Once the desired curl and bruising are achieved (usually 30 to 90 minutes depending on the tea), raise the pressure cap, stop the machine, and open the discharge door to empty the batch.
If you are scaling up your production, selecting the right machine is vital. Below is a comparison of two robust industrial models: the DL-6CRT-45 and the DL-6CRT-50.
