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.
Discover the upgraded DL-6CYMJ-50 matcha stone mill grinder featuring a premium wood grain base, adjustable 0-38 RPM, and smart electric lifting. Achieve ultra-fine 800# matcha effortlessly with zero waste.
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.
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.
