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.
This White Stone Matcha Mill can grind tea leaves into 15μm ultrafine matcha powder.
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).
Looking for a traditional matcha grinding solution for your tea shop or cafe? Contact us today to learn more about our manual matcha stone mill and matcha processing equipment.
Looking for automatic pouch packaging equipment? Our 5-station horizontal packing machine supports M bags, flat pouches and zipper bags. Auto weighing, filling, vacuum sealing for tea and granular food with stable servo drive.
Our DL-6CJDCZ series electrostatic dust removal cleaner machine efficiently removes tea dust, fiber and foreign impurities with 90%-96% cleaning rate. 3/5/8 roller models support 300-400kg/h capacity, 380V industrial voltage, ideal for tea primary processing factories.
Learn how food-grade matcha ball mills support large-scale powder production with enclosed grinding, consistent fineness, higher capacity, and hygienic processing.
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.
