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.
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.
Tea processing equipment, tea processing machinery, automated tea machinery, China International Tea Expo, tea roasting machine, tea factory automation, Hangzhou tea expo 2026.
Matcha quality depends heavily on ultrafine grinding technology. Grinding balls are the core medium of matcha ball mills, directly affecting powder fineness, color, taste and food safety. This article compares four mainstream grinding media including zirconia beads, alumina ceramic balls, stainless steel balls and polyurethane balls, analyzes their differences in grinding efficiency, wear resistance, impurity pollution and applicable scenarios, providing professional selection suggestions for high-quality matcha production.
Discover the key differences between mechanical and PLC-controlled ball mills. Learn which grinder suits your powder and matcha processing needs, and upgrade your production line today.
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.
1. The effect of temperature on enzymes
There are many enzymes in tea. For example, the presence of polyphenol oxidase can catalyze the oxidation of polyphenols and make the leaves red. If a certain method is used to destroy the activity of polyphenol oxidase, the polyphenols will lose the conditions for the oxidation reaction, so they will not quickly turn red. The "fixation" process in green tea processing is to use high temperature to "Passivation" the activity of enzymes, so that the polyphenols will not be enzymatically oxidized during the subsequent rolling and drying process, thereby maintaining the green leaves of the clear soup.
The purpose of "fixation" is to use high temperature to destroy the oxidase activity, but if it is not handled properly, not only will it not destroy the enzyme activity, but it will increase the enzyme activity, causing red tea leaves and green leaves. It can be seen that the temperature has a duality on the enzyme, that is, it increases the speed of the catalytic reaction. At the same time, the speed of the passivation reaction is also increased under high temperature conditions.
It is irreversible that the enzyme is destroyed by heat, but sometimes the fixation temperature is not high enough, and the enzyme activity is inhibited without being destroyed. After the high temperature is relieved, it will regain vitality, and red stems and green leaves will appear when they are twisted or dried.
