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).
The Matcha ball mill is designed for post-drying grinding of agricultural products (e.g., ground tea, Chinese medicinal materials) with advantages of low-temperature grinding (15-25℃) to retain raw material color and aroma, fine fineness (500-1000 meshes), PLC-controlled easy operation, and durable structure.
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.
Meet us at the 8th China International Tea Expo 2026 in Hangzhou. We showcase continuous 2500 mesh ball mill line, stainless steel ball mill, bluestone stone mill, black stone mill for premium matcha and tea powder production. Low-temperature, high-fineness, food-grade quality.
Discover the complete 12-step automated tencha processing line. Learn how Quanzhou Deli Agroforestrial Machinery engineers premium equipment for steaming, baking, and stem separation to produce top-tier matcha raw materials.
Discover the DQM-150 Continuous Tea Ball Mill. Achieve up to 2500 mesh superfine tea powder with non-stop operation, water-cooling technology, and a 15-30kg/h output.
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The processing of green tea can be simply divided into three steps: fixation, rolling and drying. The key lies in the first process of initial production, that is, fixation. The fresh leaves are inactivated and the enzyme activity is inactivated. The various chemical components contained therein are basically subjected to physical and chemical changes under the condition of no enzyme influence by the action of heat, thus forming the quality characteristics of green tea.
1. Fixation
The quality of green tea plays a decisive role. The high temperature destroys the properties of enzymes in the fresh leaves and prevents the oxidation of polyphenols to prevent the leaves from reddening; at the same time, part of the water in the leaves is evaporated to soften the leaves, creating conditions for rolling and shaping. With the evaporation of water, the low-boiling aromatic substances with grassy aroma in the fresh leaves volatilize and disappear, so that the aroma of the tea is improved. Except for special teas, this process is all carried out in a fixation machine. The factors that affect the quality of the fixation include the fixation temperature, the amount of leaves, the type of the fixation machine, the time, and the fixation method. They are a whole and are interrelated and restrict each other.
2. Kneading(Rolling)
Twisting is a process of shaping the shape of green tea. Through the use of external force, the tea leaves crushed and lightened, rolled into strips, the volume is reduced, and the brewing is convenient. At the same time, part of the tea juice squeezes and adheres to the surface of the leaf, which also plays an important role in increasing the concentration of tea flavor. The kneading process of green tea is divided into cold rolling and hot rolling. The so-called cold kneading refers to the kneading of the green leaves after being spread and cool; the hot kneading refers to the kneading of the green leaves while they are hot without spreading the cold. The young leaves should be cold twisted to keep the bright yellow-green color of the soup at the bottom of the tender green leaves, and the old leaves should be kneaded hot to facilitate the tightness of the rope and reduce the debris. At present, in addition to the manual operation of famous tea, the rolling operation of bulk green tea has been mechanized which called tea rolling machine.
