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).
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.
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.
This guide explains how tencha is ground into matcha, why traditional stone milling remains important, how grinding speed and particle size affect the finished powder, and what buyers should consider when selecting a commercial matcha grinder. It also introduces the DL-6CYMJ-32 black granite matcha stone mill for premium small-batch production.
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.
Boiling water is matcha’s worst enemy: it destroys nutrients and triggers bitter catechins . The sweet spot? 60-70°C (140-158°F). This temperature preserves matcha’s natural umami while activating L-theanine (the compound that delivers calm energy) without over-extracting bitterness .
Pro tip: Let boiled water cool for 2-3 minutes before use.
A precise 1g matcha to 20ml water ratio balances flavor intensity and frothability . Too much water dilutes the mixture, making foam impossible; too little creates a thick paste. For reference, 2g matcha (1 tsp) pairs perfectly with 40ml water for a concentrated base .
Forget mindless stirring—traditional chasen (bamboo whisk) works best with a sharp “W” pattern . This motion aerates the mixture evenly, creating microbubbles instead of the large, unstable foam from circular whisking.
How to do it: Hold the chasen at 45°, whisk vigorously for 20-30 seconds, focusing on the bowl’s bottom .
Matcha finer than 15 microns dissolves instantly, while coarser powder clumps relentlessly. Ceremonial-grade matcha often hits 5-10μm, ensuring seamless integration with water . Always sift the powder first—this breaks pre-formed clumps and primes it for frothing .
Emergency Fix: Rescuing Clumpy Matcha
If strikes, don’t start over! Add 5ml warm water (60°C) to the clumps and whisk into a smooth paste first . This “slurry method” rehydrates the powder gradually, then top up with remaining water and whisk normally.
For those pursuing premium, ceremonial-grade matcha (the foundation of exceptional froth), the Black Gold Stone Mill (Model: DL-6CYMJ-32) from Quanzhou Deli Agroforestrial Machinery Co.,Ltd. stands out. Its core advantages align with the 15μm fineness standard emphasized earlier:
Perfect matcha foam is science, not luck: 60-70°C water, 1:20 ratio, “W” whisking, and fine powder. With these steps, you’ll achieve café-worthy results at home.
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