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.
Black tea leaves contain a variety of water-soluble chemical substances, including tea polyphenols, caffeine, sugars, amino acids, proteins, fruit acids, aromatic substances, etc. The soup color of black tea is bright red or orange-red because the catechins in tea are converted into theaflavins and thearubigens during the fermentation process. Theaflavin is yellow, and thearubin is red. Part of this pigment is soluble in water and forms a red tea soup after brewing, while a part is insoluble in water and accumulates in the leaves, making the ten mouthpieces red, forming a Red leaves of black tea in red soup.
The fresh leaves, which are the raw materials for the tea mouth, do not have many types of aroma components, but after processing, the types of aroma components are greatly increased. For example, the types of aroma components of green tea are twice that of fresh leaves, with 110 types of aroma components. And black tea contains 6 times the types of fresh leaves, and has 325 aroma components.
Tea leaves produce complex chemical changes during fermentation, which make tea produce many aromatic substances, among which the main components such as aldehydes, alcohols, ketones, esters, etc., all have fruity or floral aromas, so black tea often has such sweet aromas. Black tea with good texture should have a strong and pure aroma. For example, Lapsang Souchong black tea has the aroma of longan. Generally speaking, black tea from India and Ceylon (Sri Lanka) is richer and more pungent, while Chinese black tea has a higher and sweeter fragrance. Therefore, Chinese people mainly drink black tea with clear drinks, while Westerners add sugar and milk to the tea. Makes the taste richer.
There are three main types of black tea: Souchong black tea, Gongfu black tea and broken black tea.
Souchong black tea: It is a kind of black tea unique to Fujian Province. The red soup leaves have the fragrance of pine smoke and tastes like longan soup. The one produced in Tongmu Village, Xingcun Town, Chong'an County, Fujian Province (now Wuyishan City) is called "Zhengshan Souchong", and the one produced in its adjacent area is called "Waishan Souchong". Lapsang Souchong has the best quality. Souchong black tea has a unique pine smoke fragrance, which is formed when pine wood is burned, smoked, and dried, and the tea leaves absorb a large amount of pine smoke.
Gongfu Black Tea: It evolved from Souchong Black Tea. The main producing areas are more than 10 provinces (regions) such as Anhui, Yunnan, Fujian, Hubei, Hunan, Jiangxi, and Sichuan. Among them, the famous "Qihong" produced in Qimen, Anhui, has a tight appearance and a fragrance similar to roses; the "Dian" produced in Yunnan has a plump appearance and a golden color with a bright red soup.
Broken black tea: it is the most consumed tea in the international market. It is made by withering and kneading tea leaves, using a machine to chop them into granular fragments, and then fermenting and drying them. It is called black broken tea because of its fine shape. Broken black tea is mainly produced in India and Sri Lanka. It is gradually imitated and developed after our country's black tea production technology was introduced to India and Sri Lanka.
