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.
Discover the DQM-150 Continuous Tea Ball Mill. Achieve up to 2500 mesh superfine tea powder with non-stop operation, water-cooling technology, and a 15-30kg/h output.
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.
Wondering how matcha grinding methods affect flavor, color, and nutrition? Learn the science of matcha milling and discover top-tier options: matcha ball mill, black gold stone mill, and bluestone stone mill for home and commercial use.
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.
