FZ‑500‑3X Automatic Quantitative Filling Machine 50‑500g Granule Powder Weighing Dispenser For Tea Grain Coffee Bean
Automatic cotton paper wrapping machine for Pu‑er dragon pearl tea and mini tea cake. PLC control, 25‑40 pcs/min speed, one‑key switch for tea ball & small cake, stable pneumatic‑servo operation for compressed tea packaging.
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.
Our bamboo drum oolong tea shaking machine, also known as tea leaf shaker, simulates manual tea shaking to achieve uniform leaf oxidation. Multiple models available for small & large tea factories, stable speed control for premium oolong tea production.
Our DL-6CYMJ-32W stone mill grinder is specially designed for processing matcha and tea leaves. It adopts natural stone plates & SUS304 stainless steel frame, capable of producing ultra-fine tea powder up to ≤15μm (800 mesh). With adjustable rotating speed and automatic operation, it is ideal for tea factories and food workshops. We will introduce its specifications, core advantages, operation workflow and daily cleaning tips below.
FZ‑500‑3X three‑hopper automatic weighing filling machine, 50‑500g range, SUS304 food‑grade stainless steel, for tea, grain, coffee bean, nuts bulk material dosing filling.
Premium black gold stone small manual matcha grinder. Perfect for grinding matcha tea, grains, spices. Compact portable hand mill for home & hobby use. Durable stone grinding core.
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.
