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.
The final quality of tea is determined not only by its flavor but also by its visual purity and consistency. This blog explores the critical sorting and cleaning stage of tea processing, detailing how modern winnowing, sifting, and color sorting technologies eliminate impurities and grade leaves with incredible precision. Learn how automating these steps can drastically increase your factory’s output while meeting the highest international food safety standards.
Drying is the final and critical stage in tea manufacturing that locks in flavor, aroma, and essential nutrients. This blog delves into the technical requirements of the drying process and explains how transitioning to modern automated drying systems can maximize factory throughput while ensuring consistent leaf quality. Discover the advantages of high-capacity chain plate and rotary drying solutions.
Rolling is a pivotal stage in tea manufacturing that defines the leaf's shape and flavor profile. This blog explores the importance of the rolling process and how upgrading to high-efficiency rolling machines can significantly reduce manual labor while maintaining premium quality. Learn how modern mechanical rolling optimizes cell-breaking and juice extraction for a superior brew.
Matcha is not just ground green tea; it is the result of a rigorous, multi-step artistic and scientific process. This blog explores the essential stages of matcha manufacturing—from specialized shading and steaming to the critical final grinding. Discover how advanced milling technology, like high-mesh ball mills, transforms Tencha into the vibrant, silky powder prized worldwide.
Tea, one of the most beloved beverages around the world, undergoes a series of intricate stages to transform from fresh leaves on the tea plant to the aromatic brew we enjoy. Let's take a closer look at the stages of tea production.
Picking:
The first step is picking the tea leaves. Depending on the type of tea, different parts of the tea plant are harvested. For example, fine green teas often use only the tender buds, while black teas may be made from a combination of leaves and buds. Skilled tea pickers carefully select the leaves at the right time to ensure optimal quality.
Withering:
After picking, the leaves are usually withered. This process involves allowing the leaves to lose some moisture naturally or through controlled methods. Withering softens the leaves and prepares them for the next stages.
Fixation:
Fixation is a crucial step, especially for green teas. It involves quickly heating the leaves to deactivate the enzymes that cause oxidation. This helps preserve the green color and fresh flavors of the tea. Methods of fixation can include pan-frying, steaming, or using other heat treatments.
Rolling:
Rolling gives the tea leaves their shape. It also helps break the cell walls of the leaves, releasing the essential oils and flavors. The rolling process can be done by hand or with machines, depending on the scale of production.
Fermentation (for some teas):
Not all teas go through fermentation, but for black teas and some oolongs, fermentation is an important stage. During fermentation, the tea leaves undergo oxidation under controlled conditions, resulting in changes in color, flavor, and aroma.
Drying:
The final stage is drying. This removes the remaining moisture from the leaves, making them stable for storage and transportation. Drying can be done using various methods such as sun drying, oven drying, or using specialized drying equipment.
Each stage of tea production plays a vital role in determining the final quality and flavor of the tea. From the delicate picking to the careful drying, every step is a combination of art and science. So, the next time you savor a cup of tea, remember the journey it has taken to reach your palate.
