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. Prune in time. After the tea tree is frozen, part of the branches and leaves lose their vitality and must be pruned to make new branches grow, cultivate the skeleton and pick the surface. Treat the tea trees according to the degree of damage. In principle, the frozen part can be cut off. In order to make the latent buds germinate better at the incision, it is better to place the trimmed part 1~2cm on the fork of the branch. The pruning period is appropriate after the temperature has risen steadily in early spring. Premature pruning can easily be attacked by the "back spring cold" and be frozen again.
Our company is committed to tea management and production equipment, and can provide customers with high-quality tea pruning machines.
2. Shallow tillage and fertilization. After thawing, shallow ploughing and fertilization in early spring play a major role in increasing the ground temperature and cultivating soil fertility. In addition to topdressing quick-acting nitrogen fertilizer to promote the germination of tea buds and the growth of new shoots, some mineral phosphorus and potassium fertilizers can also be used to enhance the growth ability of branches and promote the production of summer tea. After the freezing injury occurs during the spring tea germination period, spraying foliar fertilizer when the tea bud fish leaves to one leaf unfolds can promote the restoration of tea tree vitality and the germination of young buds and the growth of new shoots. It can be sprayed with 0.5% urea.
3. Cultivate the canopy. After the plants are frost-damaged, the branches and leaves will scorch and fall off, and the leaf area will be significantly reduced. In the picking method, it is necessary to strengthen the leaves and shoots, and the method of multiple picking in multiple batches.
Applying reasonable pruning methods, fertilizing methods, and cultivating tree crowns can promptly recover the loss after freezing damage. Make the tea tree quickly regain its vitality.
