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.
The Multi-Function Ride On Type Tea Harvester is a high-performance tool for commercial tea gardens. Featuring ride-on operation, adjustable picking parameters, and integrated collection/sorting, it replaces manual picking to save labor significantly. With 5-10x higher efficiency (0.3-0.8 ha/h) and precision plucking that preserves tea quality, it’s ideal for modern large-scale tea production.
DL-6CHL-CY30 belt type tea dryer use diesel heating, also can use gas heating, drying area 20m2, capacity 105kg per hour, click the photo to learn more details about our drying machine.
Pyramid/Triangle Tea Bag Filling Packaging Machine is widely applicable in tea processing plants, food and beverage companies, health product manufacturers, and OEM/ODM tea brands. It is suitable for packaging various teas, including loose-leaf tea, herbal tea, scented tea, functional tea, and instant tea, making it an essential equipment for upgrading the tea packaging process in both domestic and international markets.
Square Tray DL-6CH-6QB 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-6CFJ-20 used for black tea and dark tea processing, through the intelligent control of temperature and humidity, let tea oxidation fermentation to the best quality, machine has 5pcs stainless steel tray, capacity 60 kg per batch.
The final quality of tea is determined not only by its flavor but also by its visual purity and consistency. This blog explores the critical sorting and cleaning stage of tea processing, detailing how modern winnowing, sifting, and color sorting technologies eliminate impurities and grade leaves with incredible precision. Learn how automating these steps can drastically increase your factory’s output while meeting the highest international food safety standards.
Drying is the final and critical stage in tea manufacturing that locks in flavor, aroma, and essential nutrients. This blog delves into the technical requirements of the drying process and explains how transitioning to modern automated drying systems can maximize factory throughput while ensuring consistent leaf quality. Discover the advantages of high-capacity chain plate and rotary drying solutions.
Rolling is a pivotal stage in tea manufacturing that defines the leaf's shape and flavor profile. This blog explores the importance of the rolling process and how upgrading to high-efficiency rolling machines can significantly reduce manual labor while maintaining premium quality. Learn how modern mechanical rolling optimizes cell-breaking and juice extraction for a superior brew.
Matcha is not just ground green tea; it is the result of a rigorous, multi-step artistic and scientific process. This blog explores the essential stages of matcha manufacturing—from specialized shading and steaming to the critical final grinding. Discover how advanced milling technology, like high-mesh ball mills, transforms Tencha into the vibrant, silky powder prized worldwide.
There are many kinds of tea in China, and most of them are stored in the form of loose tea. Only Pu'er tea and white tea (which only started in recent years) will exist in the state of cake, brick and Tuo.
So why is Pu-erh tea pressed into cakes, bricks, and round shapes?
First, we should think about transportation first, because transportation in ancient times was not convenient, and the trade of tea was carried by caravans on the ancient tea-horse road. There are many mountainous areas in southwest China, and the terrain is very uneven, so the transportation from If it is stored in the form of loose tea, it will increase the cost of transportation. After pressing, only one horse can carry the tea leaves for two horses, so the pressing is very convenient for transportation.
Second, it is because of the need for the transformation of tea. In the past, it was because of transportation problems, but in modern China, this problem is no longer a problem. It can be produced in the form of loose tea in large quantities. What about the Lord? The main reason is that in the later transformation process of tea leaves, if they are stored in the form of loose tea, the oxidation of tea leaves will be accelerated, and the aroma substances of tea leaves will be dissipated too quickly.
Third, in addition to the rapid release of aroma, there is also the temperature and temperature in the air after pressing into tea cakes, which has little effect on the microorganisms inside the tea leaves, so that Pu-erh tea can be more stable in the later aging process. A good transformation will not affect the taste of the tea.
At present, the fully automatic tea cake pressing machine produced by our company can efficiently press tea cakes according to the shape of tea cakes required by customers. Customize different shapes of tea cakes to reflect the customer's corporate culture.
