DL-6CYMJ-32 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
DL-6CSTL-CM50 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 50cm, length 260cm, speed and temperature adjustable. Capacitu about 50 kg per hour.
DL-6CSTP-D110 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 110cm, length 100cm, speed and temperature adjustable. Capacitu about 100 kg per hour.
DL-6CSTL-Q80 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 80cm, length 400cm, speed and temperature adjustable. Capacitu about 150 kg per hour.
DL-6CFX-435 can used for all kind tea, through the volume of air blowing, different weight tea are blown to different positions and screened out through the corresponding outlet, 5 different sizes of tea can be selected.
DL-6CFX-F30-3QB is a new type of tea screening equipment developed by our company, It can separate fresh leaves and finished tea in one machine. It can save money and workers. It can adjust the speed of screening and wind speed. It is a necessary good helper for tea factory!
DL-6CYQT-6105 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 32 kg per batch.
This machine is suitable for the shaping and roasting process of high-grade curly tea. Tea roasted by this machine features tight and neat strips, uniform curling, bright green color, visible white fuzz, and rich aroma—fully demonstrating the characteristics of high-quality tea. The machine's heating system offers two options: electric heating and liquefied gas heating, allowing users to choose flexibly based on their actual needs.
Learn the definition, types, production process of compressed tea, and discover a high-performance tea press machine to create perfect tea cakes efficiently.
Discover how fixation time affects green tea’s flavor, color, and nutrients. Get a detailed fixation parameter table to master green tea processing—perfect for tea enthusiasts and home brewers!
Blind test: Uji vs. Shizuoka vs. Songyang matcha! Debunk "only Japanese matcha is authentic" myth. Learn flavor differences, 15μm fineness tips & best uses for each origin.
Discover 3 delicious savory matcha recipes (matcha pine nut pasta, matcha avocado salad, salty soda crackers) to break the "matcha-only-sweet" stereotype. Learn the seasoning logic of balancing bitterness with umami and get the best matcha grinder recommendation from Quanzhou Deli.
The fresh leaves that have just been picked have an obvious green grass gas. This green grass gas has a professional term called green leaf alcohol. Green leaf alcohol has a very obvious feature: low boiling point.
When the green leaves are fixed, most of the green leaf alcohol will be volatilized as the temperature rises, and a small part of it will undergo isomerization and become a fragrant aroma substance.
Therefore, Pu'er raw tea has a heavy green grass flavor, which means that the green leaf alcohol is not completely volatilized when it is green, and it remains in the tea leaves, resulting in a strong green grass flavor.
So the green leaf alcohol is not completely volatilized, what is the reason? The answer is that the fresh leaves were not thoroughly tea fixation when they were green.
This involves the method and temperature of the fresh leaves. If the temperature is not enough, naturally it will not be able to fixaiton and fixation it completely; if the time for fixing is insufficient, it will not be able to fix the cooked and tea fix completely.
In many previous articles, we have explained. The key to fixation the greening of Pu-erh tea is to rapidly increase the leaf temperature to the critical temperature of active enzyme passivation of 85°C within 1 to 2 minutes, and it takes about 3 minutes to ensure that it is fully fried.
If the leaf temperature does not reach 85°C, but is lower such as 80°C, the duration needs to be extended to about 10 minutes. If the temperature is lower, it belongs to low temperature and long frying, which will cause the fermentation of fresh leaves before the occurrence and weaken the aging potential.
Only by killing active enzymes as soon as possible and retaining as many glycosides as possible, can the later aging of raw tea be materially guaranteed.
If you can achieve the standard of tea fixation, evenly and thoroughly, the green flavor will naturally disappear.
