DL-6CYMJ-30 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
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).
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.
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.
Discover our newly developed granite matcha stone mill grinder, designed for low-temperature milling to preserve matcha’s vivid green color, aroma, and freshness.
Meet us at the 8th China International Tea Expo 2026 in Hangzhou. We showcase continuous 2500 mesh ball mill line, stainless steel ball mill, bluestone stone mill, black stone mill for premium matcha and tea powder production. Low-temperature, high-fineness, food-grade quality.
Discover the complete 12-step automated tencha processing line. Learn how Quanzhou Deli Agroforestrial Machinery engineers premium equipment for steaming, baking, and stem separation to produce top-tier matcha raw materials.
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.
