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.
Witnessing Fresh Leaves Turning into Black Tea - The Charm of Handmade Black Tea.
The steps of making handmade black tea are not complicated, but each link is extremely important.
1️⃣ The first step: After fresh leaves are picked, they are withered first. Don't underestimate this step. Neither too long nor too short withering time is appropriate. If it is too short, the fresh leaves will be fragile when rolled. If it is too long, excessive moisture in the fresh leaves will evaporate. The fresh leaves are withered to the extent that the tea stems are bent and not easily broken and cannot be snapped even when twisted.
2️⃣ The second step: Rolling. This step is a great test of patience and is also a strenuous task. The rolling technique should be from light to heavy. If heavy force is used to roll at the beginning, some fresh leaves may be crushed (after all, withering cannot be so uniform). When rolling is almost done, increase the force. During the rolling process, the leaves will form a ball. Shake it in time to let the green flavor escape. Roll for a while, break up the ball. Roll for a while, break up the ball. This process should be continuous and it takes almost an hour to roll.
3️⃣ The third step: Fermentation. Put the rolled tea leaves in a warm place to ensure oxygen supply. The fermentation time is affected by factors such as temperature, humidity, oxygen supply, and thickness. Under normal conditions and suitable conditions, it generally takes 5 to 6 hours.
4️⃣ The fourth step: Stir-frying and drying. The pot temperature is 180℃ - 200℃. Put the fermented tea leaves into the pot and stir-fry. When the tea leaves become drier and drier, they can be dried in the pot. During the drying process, the turning action should be gentle to avoid breaking the tea leaves. After drying, the handmade black tea is completed.
