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.
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.
Quanzhou Deli Agricultural Machinery showcases its new matcha stone mill series (Black Gold, Bluestone, and ball mill models) at the 2026 Xiamen Tea Expo, earning high praise from global tea industry professionals.
Discover technical solutions for uneven moisture in tea drying. Learn how to troubleshoot airflow, calibrate sensors, and optimize batch loads for perfect tea processing.
Discover the art and science of tea rolling. Learn about different rolling classifications, techniques to improve tea quality and efficiency, and the best tea rolling machines for your production.
A poorly executed withering process can lead to irreversible defects: red stems, uneven flavor, lost aroma, or low production efficiency. In this guide, we break down the classification of green tea withering methods, share actionable tips to boost both quality and efficiency, and recommend a professional, versatile withering machine for modern tea producers.
Drying is the last process in the production of black tea and is closely related to the quality of tea. The drying process not only removes moisture, achieves sufficient dryness and is convenient for storage for long-term drinking, but also promotes the formation of the unique color, aroma, taste and shape of black tea on the basis of the previous process.
The main feature of drying is the vaporization of moisture in the leaves. The currently used dryers are all designed with hot air as the medium for heat exchange. That is, the air is heated by fire, and then the hot air is passed through the sieve tray where the wet tea is spread to heat the wet tea, so that the moisture is vaporized and lost. , Until it reaches the foot dry.
The following four factors affect the drying of tea.
The first is drying temperature. When the Maocha is dried, the temperature at the hot air inlet of the dryer should reach 110~115℃, and the inner leaf temperature of the oven should reach about 75℃, in order to destroy the enzyme activity and terminate the fermentation process within a certain period of time. But the drying temperature should not be too high, otherwise the high temperature will cause a large amount of volatilization of aromatic substances, resulting in high fire tea or even burnt tea. Therefore, the temperature of the inlet air should be 85~90℃.
The second is air volume. The air volume is large, the heating intensity is large, and the ability to remove water vapor is strong. It can quickly increase the leaf temperature and quickly inactivate the enzyme activity in a short time. But the wind speed should not be too fast.
Then there is the drying time. The length of drying time is related to temperature, air volume, moisture content of fermented leaves and thickness of spreading leaves, and should be adjusted according to actual conditions.
The last is the thickness of the spread leaf. Generally, it is better to be diluted.
Mastering the main influencing factors of drying can make black tea drying fully and give play to the unique qualities of black tea.
