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.
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.
Quanzhou Deli Agricultural Machinery showcases its new matcha stone mill series (Black Gold, Bluestone, and ball mill models) at the 2026 Xiamen Tea Expo, earning high praise from global tea industry professionals.
Discover technical solutions for uneven moisture in tea drying. Learn how to troubleshoot airflow, calibrate sensors, and optimize batch loads for perfect tea processing.
Discover the art and science of tea rolling. Learn about different rolling classifications, techniques to improve tea quality and efficiency, and the best tea rolling machines for your production.
A poorly executed withering process can lead to irreversible defects: red stems, uneven flavor, lost aroma, or low production efficiency. In this guide, we break down the classification of green tea withering methods, share actionable tips to boost both quality and efficiency, and recommend a professional, versatile withering machine for modern tea producers.
Oolong tea is a unique existence among all teas. It belongs to a kind of semi-fermented tea. This kind of tea is processed through multiple processes such as drying, drying and shaking, as well as finishing and rolling, and the finished product is processed. Tea has the fragrance and floral fragrance of green tea, and the mellowness of black tea.
The production process of oolong tea is withering → shaking → fixing → rolling → drying.
1. Withering: It is divided into two types: sunlight withering and indoor withering. Sunlight withering is also known as sun-dried green, which allows fresh leaves to emit some water, and moderately transforms the contents of the leaves to reach a suitable degree of fermentation; indoor withering, also known as cool green, allows fresh leaves to wither naturally indoors, and is also a common type of oolong tea withering method.
2. Shaking: is the key to making oolong tea (green tea) green. After the withered tea leaves are shaken for 4 to 5 times, the fresh leaves undergo a series of biochemical changes, forming the unique "green leaf and red border" characteristics of the oolong tea base and the unique aroma of oolong tea.
3. Fixing: Use a green-fried machine to destroy the tea enzymes in the tea to prevent the leaves from turning red, so that the green taste in the tea fades and the tea fragrance emerges.
4. Rolling: It is a sculpting step, that is, the tea leaves are made into a ball or strip shape to form the shape and structure of oolong tea.
5. Baking: Drying, removing excess water and bitterness, and roasting until the tea stems are broken and crispy, and the smell is pure, making the tea more mellow.
