DL-6CYMJ-32 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
DL-6CSTL-CM50 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 50cm, length 260cm, speed and temperature adjustable. Capacitu about 50 kg per hour.
DL-6CSTP-D110 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 110cm, length 100cm, speed and temperature adjustable. Capacitu about 100 kg per hour.
DL-6CSTL-Q80 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 80cm, length 400cm, speed and temperature adjustable. Capacitu about 150 kg per hour.
DL-6CFX-435 can used for all kind tea, through the volume of air blowing, different weight tea are blown to different positions and screened out through the corresponding outlet, 5 different sizes of tea can be selected.
DL-6CFX-F30-3QB is a new type of tea screening equipment developed by our company, It can separate fresh leaves and finished tea in one machine. It can save money and workers. It can adjust the speed of screening and wind speed. It is a necessary good helper for tea factory!
DL-6CYQT-6105 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 32 kg per batch.
This machine is suitable for the shaping and roasting process of high-grade curly tea. Tea roasted by this machine features tight and neat strips, uniform curling, bright green color, visible white fuzz, and rich aroma—fully demonstrating the characteristics of high-quality tea. The machine's heating system offers two options: electric heating and liquefied gas heating, allowing users to choose flexibly based on their actual needs.
Learn the definition, types, production process of compressed tea, and discover a high-performance tea press machine to create perfect tea cakes efficiently.
Discover how fixation time affects green tea’s flavor, color, and nutrients. Get a detailed fixation parameter table to master green tea processing—perfect for tea enthusiasts and home brewers!
Blind test: Uji vs. Shizuoka vs. Songyang matcha! Debunk "only Japanese matcha is authentic" myth. Learn flavor differences, 15μm fineness tips & best uses for each origin.
Discover 3 delicious savory matcha recipes (matcha pine nut pasta, matcha avocado salad, salty soda crackers) to break the "matcha-only-sweet" stereotype. Learn the seasoning logic of balancing bitterness with umami and get the best matcha grinder recommendation from Quanzhou Deli.
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.
