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.
The final quality of tea is determined not only by its flavor but also by its visual purity and consistency. This blog explores the critical sorting and cleaning stage of tea processing, detailing how modern winnowing, sifting, and color sorting technologies eliminate impurities and grade leaves with incredible precision. Learn how automating these steps can drastically increase your factory’s output while meeting the highest international food safety standards.
Drying is the final and critical stage in tea manufacturing that locks in flavor, aroma, and essential nutrients. This blog delves into the technical requirements of the drying process and explains how transitioning to modern automated drying systems can maximize factory throughput while ensuring consistent leaf quality. Discover the advantages of high-capacity chain plate and rotary drying solutions.
Rolling is a pivotal stage in tea manufacturing that defines the leaf's shape and flavor profile. This blog explores the importance of the rolling process and how upgrading to high-efficiency rolling machines can significantly reduce manual labor while maintaining premium quality. Learn how modern mechanical rolling optimizes cell-breaking and juice extraction for a superior brew.
Matcha is not just ground green tea; it is the result of a rigorous, multi-step artistic and scientific process. This blog explores the essential stages of matcha manufacturing—from specialized shading and steaming to the critical final grinding. Discover how advanced milling technology, like high-mesh ball mills, transforms Tencha into the vibrant, silky powder prized worldwide.
(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%.
