6CH-12 is a square tray baking cabinet-style Tea leaf baking machine, featuring stable temperature control, uniform heating, ideal for batch tea processing with efficient performance.
DL-6CY3-30Z mainly used for pressing cake tea, brick tea, chocolate type tea, the pressure and time can be adjusted, using hydraulic control, tea shaping is better. Machine has 3 working stations, 3 workers can operate the machine at the same time, 1 hour can press 180 Time/hour cake tea.
F Series 6CH-2F is a square tray baking cabinet-style Tea leaf baking machine, featuring stable temperature control, uniform heating, ideal for batch tea processing with efficient performance.
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.
Discover how a tea dehydrator works as a multifunctional tool for drying tea, fruits, and vegetables. This guide covers compatible ingredients, recommended temperature/time settings, and key usage tips. Plus, explore our top pick—EcoDry Pro Tea & Fruit Vegetable Dehydrator—with precision control, efficient ventilation, and easy cleaning for perfect homemade dried treats and tea refinement.
The core difference between tea fixation machines and integrated fixation & drying machines lies in functional positioning, coverage of processing procedures, and applicable scenarios. The former focuses on a single key process, while the latter integrates multiple processes to meet different production needs. Detailed differences are compared from 6 dimensions as follows:
This article explains the key differences between tea dryers and tea roasters, including functions, processing stages, and temperature parameters, with English term comparisons and equipment recommendations to help you choose the right tea processing equipment.
Quanzhou Deli DL-6CNQHCL-16 Tea Cooling & Moisturizing Machine (Automatic Cooling & Softing Conveyor Machine) features 3 layers, 15㎡ cooling area. Rapid cooling prevents oxidation; precision moisturizing reduces crumble. Ideal for tea refining lines. National high-tech enterprise product.
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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