The electrostatic cleaner adsorption generated by 4-10 electrostatic rollers extracts impurities in the tea, such as hair, broom bristles, tea fluff ash, thatch, woven bag silk, plastic scraps, iron filings, etc.
DL-6CJDCZ-780-5 electrostatic dust removal cleaner adopts five 780mm rollers. Powered by 1.5kw (380V 50Hz) with dual vibration motors, it delivers cleaning efficiency over 92% and hourly capacity ≥300kg. Optimized electrostatic separation design effectively clears lint, dust and lightweight foreign contaminants in tea. With mature conveyor and sorting bed structure, this machine balances processing yield and purification effect, a cost-effective option for medium-scale tea production lines.
This White Stone Matcha Mill can grind tea leaves into 15μm ultrafine matcha powder.
The DQM-150 features a robust 110L inner and outer 304 stainless steel tank powered by an 11kw pure copper core reduction motor. The machine employs an automated feeding system with a 60L large-capacity hopper, transferring raw materials via a flexible screw conveyor driven by a speed-adjustable motor (0-300r/min).
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).
Our DL-6CJDCZ series electrostatic dust removal cleaner machine efficiently removes tea dust, fiber and foreign impurities with 90%-96% cleaning rate. 3/5/8 roller models support 300-400kg/h capacity, 380V industrial voltage, ideal for tea primary processing factories.
Learn how food-grade matcha ball mills support large-scale powder production with enclosed grinding, consistent fineness, higher capacity, and hygienic processing.
This guide explains how tencha is ground into matcha, why traditional stone milling remains important, how grinding speed and particle size affect the finished powder, and what buyers should consider when selecting a commercial matcha grinder. It also introduces the DL-6CYMJ-32 black granite matcha stone mill for premium small-batch production.
Introducing our premium black gold stone matcha mill grinder, designed for finer grinding, lower milling temperature, and live matcha powder demonstrations in cafes and tea shops.
While the global demand for premium matcha continues to surge, the secret to its vibrant color and rich umami flavor actually lies in its precursor: Tencha.
Tencha is a primary processed steamed green tea that serves as the raw material for matcha. Unlike sencha, which is rolled to prioritize shape and glossiness, tencha production requires the precise separation of stems and leaves. The focus is entirely on preserving maximum color and developing a deep aroma. Because the processing flow is highly complex, it relies on a complete set of automated production lines to ensure consistency and quality.
Here is an inside look at the complete tencha manufacturing process, engineered by the experts at Quanzhou Deli Agroforestrial Machinery Co., Ltd.
Before the leaves even reach the factory, quality control begins in the field. Shading the tea plants is the most critical first step in tencha production. Using shade nets that block out 90% of the sunlight achieves three vital things: it prevents excessive tea polyphenols from forming (reducing bitterness), encourages amino acid buildup for a sweeter taste, and heavily boosts chlorophyll production to give the leaves that signature emerald green color.
Once the fresh leaves arrive at the facility, they must be prepped rapidly to prevent oxidation.
Fresh Leaf Storage: Handling several tons of leaves at once requires a temporary storage machine equipped with a powerful fan that blows cold air to keep the leaves cool and prevent spoilage. It then feeds the leaves into the next stage at a controlled rate.
Cutting: Tencha is often machine-picked, leading to long leaves (sometimes over 30cm in summer) that can jam downstream equipment. The fresh leaf cutter standardizes the size.
Sifting & Dehydrating: A rotary sifter removes small stones, dirt, and broken pieces picked up during transport. If the leaves are wet from rain or dew, a fresh leaf dehydrator removes surface moisture to protect the tea's quality during the steaming process.
This is the key to locking in the vibrant green color of both tencha and matcha. Standard steam (around 100°C) is too cool; it creates condensation that turns leaves yellow.
Instead, a specialized Ultra-High Temperature Steaming Machine utilizes "superheated steam" reaching 350-500°C. By blasting the leaves with this intense heat, the steaming process is completed in a mere 10-20 seconds, perfectly preserving the color. Immediately after, a High-Airflow Cooling Machine scatters the moisture-heavy leaves and rapidly drops their temperature to maintain that emerald hue.
The Tencha Baking Furnace is the largest and arguably most important machine on the line. It uses infrared heat radiation and high-temperature hot air convection across multiple temperature zones.
This is where the magic happens: the amino acids and sugars in the tea undergo the "Maillard reaction," creating a unique flavor profile featuring seaweed or roasted notes, known in the industry as "furnace aroma".
Initial Stage: High heat (150-200°C) triggers the Maillard reaction.
Middle Stage: Moderate heat (100°C) dries the leaves evenly.
Final Stage: Low heat (80°C) dries the leaves while allowing the stems to retain some moisture, a crucial trick for the next step.
If stems and fibers make it into the matcha grinder, the resulting powder will be coarse, yellowish, and low quality.
Because the baking furnace leaves the leaf blades brittle but the stems slightly moist, running them through a rotating drum allows the leaves to break apart and sift out while the stems remain intact. After this initial separation, the two components are dried separately. The leaves require only room-temperature air, while the stems need medium-to-high heat to remove residual moisture. Finally, a second separation process is performed to recover any remaining tencha leaves that were stuck to the stems, maximizing yield.
The finished tencha is now ready to be packed in waterproof, moisture-proof bags and kept in cold storage (0-5°C) away from light until it is ready to be milled into premium matcha powder.
A fully automated line like this can process over 300 kg of fresh leaves per hour, yielding roughly 37 kg of final tencha. Because no two factories are exactly alike, these automated lines do not have fixed parameters; they are customized based on the facility's CAD drawings to ensure maximum operational efficiency.
