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.
Square Tray DL-6CH-6QB 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-6CFJ-20 used for black tea and dark tea processing, through the intelligent control of temperature and humidity, let tea oxidation fermentation to the best quality, machine has 5pcs stainless steel tray, capacity 60 kg per batch.
The final quality of tea is determined not only by its flavor but also by its visual purity and consistency. This blog explores the critical sorting and cleaning stage of tea processing, detailing how modern winnowing, sifting, and color sorting technologies eliminate impurities and grade leaves with incredible precision. Learn how automating these steps can drastically increase your factory’s output while meeting the highest international food safety standards.
Drying is the final and critical stage in tea manufacturing that locks in flavor, aroma, and essential nutrients. This blog delves into the technical requirements of the drying process and explains how transitioning to modern automated drying systems can maximize factory throughput while ensuring consistent leaf quality. Discover the advantages of high-capacity chain plate and rotary drying solutions.
Rolling is a pivotal stage in tea manufacturing that defines the leaf's shape and flavor profile. This blog explores the importance of the rolling process and how upgrading to high-efficiency rolling machines can significantly reduce manual labor while maintaining premium quality. Learn how modern mechanical rolling optimizes cell-breaking and juice extraction for a superior brew.
Matcha is not just ground green tea; it is the result of a rigorous, multi-step artistic and scientific process. This blog explores the essential stages of matcha manufacturing—from specialized shading and steaming to the critical final grinding. Discover how advanced milling technology, like high-mesh ball mills, transforms Tencha into the vibrant, silky powder prized worldwide.
Shaking tea is a process in the oolong tea process, that is, shaking process. Through different combination tests of the mechanical movement force and mechanical friction force of the shaking, the influence of the different mechanical force of the shaking on the physical and chemical changes of fresh tea leaves and the quality of tea was investigated. The results showed that mechanical exercise force enhanced the conduction function of leaf tip tissue, coordinated the flavor substances of tea soup, and had an internal effect; mechanical friction caused leaf cell damage, enzymatic oxidation of tea polyphenols, induced aroma, and had an external effect; exercise Force and friction should be coordinated to form the unique aroma, high taste and mellow quality of tea.
The role of oolong tea shake green:
1. Scratching leaf edge cells to accelerate enzymatic oxidation;,
2. Promote tea green to "dehydration";
3. Change the way of water distribution, so that the water part is distributed from the damaged cells;
4. Provide external force for various changes in the leaf.
How to shakeing oolong tea?
The withered tea leaves are placed in a bamboo sieve and sifted back and forth, so that the edges of the leaves are rubbed, the leaf margin cells are damaged, and the water is lost after being spread, and the polyphenols in the leaves are gradually oxidized under the action of mold, forming the unique quality of tea. . Shaking the tea leaves light first and then heavier, so as not to break off the stalks and cause the tea leaves dead.
Shaking must master the principle of "step by step". The rotation speed of the tea shaking machine increases from small to high, the force gradually increases from light force, the spread leaves from thin to thick, the time from short to long, and the fermentation from lighter to heavier. The fresh leaves are tender and have a lot of water, so they are suitable for sun exposure and less shaking.
Oolong tea shaking must master the principle of "step by step". The oolong tea shaking machine rotation speed increased from small to large, the force is light and gradually grown, the spread leaves from thin to thick, the time from short to long, and the fermentation from light to heavier.
