This fresh leaf cutting machine cuts large fresh leaves into uniform small pieces. Two models available: DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). It adopts conveyor feeding, works for tea, lotus leaf, mulberry leaf and herbal raw materials for tea production.
This DELI ASSISTANT spray mixer is a dual-function tea blending & aroma spraying machine, used for homogenizing tea piles and atomized flavor adding in tea factory production, with 1400mm drum, 2.2kW motor and 380V power supply.
FZ‑500‑3X Automatic Quantitative Filling Machine 50‑500g Granule Powder Weighing Dispenser For Tea Grain Coffee Bean
Automatic cotton paper wrapping machine for Pu‑er dragon pearl tea and mini tea cake. PLC control, 25‑40 pcs/min speed, one‑key switch for tea ball & small cake, stable pneumatic‑servo operation for compressed tea packaging.
6CMJY-50QB stainless steel custom base matcha green stone mill, natural granite stone plate, low-speed cold grinding. Preserve tea aroma, produce ultra-fine matcha powder. Stainless steel frame with casters, suitable for tea shops, labs and small-batch matcha production.
Custom heightened small matcha stone mill DL-6CYMJ-32M, equipped with 30cm natural stone plates. Low-speed low-temperature grinding, produce ultra-fine matcha powder ≤15μm. 50g/h capacity, stainless steel body, ideal for boutique tea shops & small-batch matcha production.
Manual Matcha Stone Mill is a traditional hand-operated grinder made from natural stone, designed for producing fresh and authentic matcha powder. With a slow grinding process and low heat generation, it helps preserve the natural color, aroma, and flavor of tea leaves. Compact and durable, it is ideal for matcha cafes, tea houses, restaurants, cultural experience shops, and small-batch matcha production.
This 5-station horizontal pouch packing machine handles M bags, flat pouches and zipper pouches for 50–500g granular materials like tea. It automatically finishes weighing, filling, vacuuming and sealing with servo control, supporting multiple optional accessories.
Our stainless steel tea leaf feed conveyor is an inclined climbing belt elevator specially matched with tea de-enzyming fixation machines. It features adjustable speed, anti-slip baffle belt, stable feeding, protects tender tea leaves, and greatly boosts automation efficiency for tea factories.
DL-6GCQ-50 fresh leaf cutting machine with 250kg/h capacity. Stainless steel commercial cutter for tea leaves, spinach, basil, mint and leafy greens. Learn its specifications, suitable materials, operation guide and daily maintenance tips.
Our fresh leaf cutting machine has two models DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). Stainless steel structure, 220/380V optional, used for cutting fresh tea leaves, herbs and foliage into uniform small segments. Factory direct supply, stable performance for tea & herbal processing lines.
Looking for the right matcha grinding equipment? Read our in-depth comparison of 4 matcha grinders, including Black Gold Stone Mills, Blue Stone Mills, Batch Ball Mills, and Continuous Ball Mills. Learn their efficiency, particle size distribution, and ideal applications.
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.
