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.
This White Stone Matcha Mill can grind tea leaves into 15μm ultrafine matcha powder.
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).
Looking for a traditional matcha grinding solution for your tea shop or cafe? Contact us today to learn more about our manual matcha stone mill and matcha processing equipment.
Looking for automatic pouch packaging equipment? Our 5-station horizontal packing machine supports M bags, flat pouches and zipper bags. Auto weighing, filling, vacuum sealing for tea and granular food with stable servo drive.
Our DL-6CJDCZ series electrostatic dust removal cleaner machine efficiently removes tea dust, fiber and foreign impurities with 90%-96% cleaning rate. 3/5/8 roller models support 300-400kg/h capacity, 380V industrial voltage, ideal for tea primary processing factories.
Learn how food-grade matcha ball mills support large-scale powder production with enclosed grinding, consistent fineness, higher capacity, and hygienic processing.
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.
