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.
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.
Our bamboo drum oolong tea shaking machine, also known as tea leaf shaker, simulates manual tea shaking to achieve uniform leaf oxidation. Multiple models available for small & large tea factories, stable speed control for premium oolong tea production.
Our DL-6CYMJ-32W stone mill grinder is specially designed for processing matcha and tea leaves. It adopts natural stone plates & SUS304 stainless steel frame, capable of producing ultra-fine tea powder up to ≤15μm (800 mesh). With adjustable rotating speed and automatic operation, it is ideal for tea factories and food workshops. We will introduce its specifications, core advantages, operation workflow and daily cleaning tips below.
FZ‑500‑3X three‑hopper automatic weighing filling machine, 50‑500g range, SUS304 food‑grade stainless steel, for tea, grain, coffee bean, nuts bulk material dosing filling.
Premium black gold stone small manual matcha grinder. Perfect for grinding matcha tea, grains, spices. Compact portable hand mill for home & hobby use. Durable stone grinding core.
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.
