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.
DL-6CFX-F30-3QB is a new type of tea screening equipment developed by our company, It can separate fresh leaves and finished tea in one machine. It can save money and workers. It can adjust the speed of screening and wind speed. It is a necessary good helper for tea factory!
DL-6CYQT-6105 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 32 kg per batch.
This machine is suitable for the shaping and roasting process of high-grade curly tea. Tea roasted by this machine features tight and neat strips, uniform curling, bright green color, visible white fuzz, and rich aroma—fully demonstrating the characteristics of high-quality tea. The machine's heating system offers two options: electric heating and liquefied gas heating, allowing users to choose flexibly based on their actual needs.
Learn the definition, types, production process of compressed tea, and discover a high-performance tea press machine to create perfect tea cakes efficiently.
Discover how fixation time affects green tea’s flavor, color, and nutrients. Get a detailed fixation parameter table to master green tea processing—perfect for tea enthusiasts and home brewers!
Blind test: Uji vs. Shizuoka vs. Songyang matcha! Debunk "only Japanese matcha is authentic" myth. Learn flavor differences, 15μm fineness tips & best uses for each origin.
Discover 3 delicious savory matcha recipes (matcha pine nut pasta, matcha avocado salad, salty soda crackers) to break the "matcha-only-sweet" stereotype. Learn the seasoning logic of balancing bitterness with umami and get the best matcha grinder recommendation from Quanzhou Deli.
The first is the reason for summer tea. Due to the high content of tea polyphenols, anthocyanins, and caffeine, and the ratio of phenol to ammonia in summer tea itself, the black tea itself made from summer tea has a high degree of bitterness and poor aroma. If the traditional black tea production method is used, the content of polyphenols will be too high, and the bitterness will be obvious. The solution is to increase the withering time, increase the process such as the greening process, reduce the bitterness and improve the aroma of the tea.
The second is the problem of craftsmanship. The time for the tea withering process is not enough, and the enzymatic oxidation of polyphenols is not sufficient, resulting in a higher degree of bitterness in black tea.
In response to this problem, our company provides different ways of withering according to the different needs of customers.
Withering by tea withering machine, temperature and hot air vloume can be adjustable, withering area about 5m², capacity about 100 kg per batch.
If you are home use, this tea withering rack is suitable for you. Natural withering, bamboo tea withering rack.
To make a simple conclusion: 1. If the soup takes too long, the bitterness of the black tea will be obvious; 2. The tea bottom with stems is not uniform and the aroma is not good, that is, the black tea made from summer tea, and the process is not improved accordingly. ; ③ If the bottom of the leaves is soft and thick, the normal buds and leaves are many and the aroma is fragrant, and the color of the soup is red and bright, it means that the tea-making process is not in place, resulting in high bitterness.
If it is because of the astringency of the tea stalk, the tea stems can be used for post-processing of the tea leaves.
Using tea stalk picker machine to pick up the tea stalk, will improve the quality of the black tea.
The last thing to say is that even fully fermented black tea is impossible to be completely free of bitterness; we feel that black tea is sweet and non-bitter, just because the content of monosaccharides in black tea is sufficient, the sweetness can easily mask the weak bitterness.
