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.
(1) Picking
Picking is to hold the middle of the young stalk between the leaves with the index finger and the thumb, and use the elasticity of the two fingers to cut off the tea leaves.
(2) Withering
The fresh leaves of ancient trees that have been picked are placed in the sun, or hot air is used to make the moisture of the fresh leaves moderately evapotranspired to reduce the moisture content of the cells, reduce their activity and remove the semi-permeability of the cell membrane, so that the leaves are soft, plastic and easy to shape. If the weather is good, withering can be done indoors or outdoors with the withering racks; if the yield is large and the ventilation is not good, the tea withering machine can be used for rapid withering.
(3) Kneading
Put the withered tea leaves into the tea rolling machine, roll them and form a curl. Due to the pressing, part of the juice is squeezed out and adheres to the surface, so that it can be easily dissolved during brewing. In the tea soup, different teas have different degrees of rolling.
(4) Fermentation
The key to determining the quality of tea color, aroma and taste. Fermentation starts from rolling. Due to the pressure of rolling, leaf cells are damaged, polyphenolic molds are damaged in pro-oxidation, and polymerization is accelerated, and fermentation begins. The black tea fermentation machine is used for fermentation, and the temperature, humidity and time of the machine fermentation can be adjusted according to the condition of the tea leaves to achieve sufficient fermentation.
(5) Drying
Drying is to use a dryer to dry and twist it with hot air to make its water content less than 4%, which is conducive to storage, transportation and sales, usually in order to make the internal and external drying consistent;
The first stage: Evaporate water, prevent mildew-promoting effect, lose water quickly, and reduce water content from about 60% to about 47%, which is conducive to removing foreign odors, increasing temperature and increasing ventilation.
The second stage: shaping (kneading), the water content is reduced to about 18%.
The third stage: the foot is dry, the water content is about 5%.
