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.
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.
Meet us at the 8th China International Tea Expo 2026 in Hangzhou. We showcase continuous 2500 mesh ball mill line, stainless steel ball mill, bluestone stone mill, black stone mill for premium matcha and tea powder production. Low-temperature, high-fineness, food-grade quality.
Discover the complete 12-step automated tencha processing line. Learn how Quanzhou Deli Agroforestrial Machinery engineers premium equipment for steaming, baking, and stem separation to produce top-tier matcha raw materials.
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.
1. The high-quality raw tea cakes have a correct shape and will not fall off the edges. The color is glossy and oily, the tenderness is high, the buds are plump, and there are no other signs of deterioration. Inferior tea cakes have fallen edges, incomplete shapes, and even small mildew spots.
2. The high-quality raw tea cake has a high aroma and no miscellaneous odor. After brewing, the aroma is pure and strong. After soaking the raw pulp, it should have a natural fragrance, not a musty smell. In particular, there are fifty or sixty kinds of aromatic substances detected in ancient tree tea. These fragrances do not give people a pungent smell, and they smell comfortable and natural. Generally speaking, raw Pu has the aroma of orchid, honey and sweet.
3. The color of high-quality raw tea soup is mainly yellow, such as: yellow-green, orange-yellow, light yellow, etc. And it is clear and transparent, and its color remains unchanged for a long time. The quality of the raw tea is slightly poor, the tea soup is red but not strong, or the red is black and not bright.
4. High-quality raw tea has a rich and sweet taste, smooth and mellow. No miscellaneous or musty smell. Although it is a bit jerky, it will soon be sweet, and the entrance is very smooth, the whole tongue is a little sticky, and the taste is a bit like drinking rice soup.
5. The bottom of high-quality raw tea is uniform, followed by inferior quality.
