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).
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.
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.
This guide explains how tencha is ground into matcha, why traditional stone milling remains important, how grinding speed and particle size affect the finished powder, and what buyers should consider when selecting a commercial matcha grinder. It also introduces the DL-6CYMJ-32 black granite matcha stone mill for premium small-batch production.
Introducing our premium black gold stone matcha mill grinder, designed for finer grinding, lower milling temperature, and live matcha powder demonstrations in cafes and tea shops.
Oolong tea is famous for its natural floral fragrance, and it is also the top grade for its high-quality, rich and special floral or nectar fragrance. After research, hydrocarbons (mainly alkenes), alcohols, esters, ketones, aldehydes, acids, phenols, heterooxygen compounds and nitrogen-containing compounds affect the aroma of oolong tea. richer. The aromatic substance content of oolong tea accounts for about 0.053% of the total dry matter of tea leaves, which is significantly higher than that of other teas.
In addition, the difference in fresh leaf varieties, tenderness, origin and oolong tea processing methods of tea trees also affects the formation of aroma. The fresh-leaf variety depends on the physiological and biochemical characteristics of the tea variety. The tenderness of fresh leaves is required to have a certain degree of maturity, and is different from red and green tea. Variety, tenderness and origin are the prerequisites for tea aroma, and the later processing technology is a necessary means for the formation of tea aroma. First, in the process of processing, light energy causes strong biochemical effects in the withering process. Second, the oolong tea shaking process undergoes enzymatic oxidation and hydrolysis, and then low-temperature and long-term heat treatment in the oolong tea drying process. These production processes have an impact on the aroma of oolong tea. formation plays an important role.
Oolong tea is not enough to be withering, shaking, fixation, and the distribution and transformation of the components of grassy are not enough, so the finished tea has grassy. Not withering or withering process too much, the temperature of oolong tea shaking is high, the fermentation is excessive, and the aroma of the finished tea is low. If the fermentation is insufficient, the tea fixation is excessive, the initial drying temperature is too low, and the aroma is often cloudy and dull. The fresh leaves are coarse and old, the base of aromatic substances is poor, and the drying and fixation are insufficient, making the tea coarse and old. If the baking temperature is too high, a large amount of aromatic substances will volatilize and decompose, and the fixation effect will be weakened. If the temperature of the frying pan is too high and the time is too long, it is easy to produce coke gas. There is furnace smoke when hojicha is adsorbed, and smoke is generated after the tea leaves are adsorbed.
