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.
Capitalize on the global matcha boom with our new DL-6CYMJ-32 Black Gold Stone Grinder. Featuring a traditional 35cm stone mill and precise low-speed rotation (0-38 rpm), this machine produces ultra-fine ($\le$ 0.15$\mu$m) matcha while preserving vibrant color and rich nutrients. Perfect for high-end tea factories.
Discover the journey of our electric backpack tea harvester from the manufacturing line to your plantation. Learn essential usage tips, safety precautions, and maintenance advice to maximize your harvest efficiency.
Facing labor shortages for the spring tea harvest? Discover Deli Assistant's battery-operated tea harvesting machines. Lightweight, efficient, and gentle on premium tea buds. Boost your yield today.
Need higher output than stone mills? The DL-6QM-40 Stainless Steel Ball Mill delivers industrial capacity (15-40kg/h) at 500-800 mesh ultra-fine quality. Learn how to pair it with a Circular Vibration Sieve for the perfect matcha production line.
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.
