The electrostatic cleaner adsorption generated by 4-10 electrostatic rollers extracts impurities in the tea, such as hair, broom bristles, tea fluff ash, thatch, woven bag silk, plastic scraps, iron filings, etc.
DL-6CJDCZ-780-5 electrostatic dust removal cleaner adopts five 780mm rollers. Powered by 1.5kw (380V 50Hz) with dual vibration motors, it delivers cleaning efficiency over 92% and hourly capacity ≥300kg. Optimized electrostatic separation design effectively clears lint, dust and lightweight foreign contaminants in tea. With mature conveyor and sorting bed structure, this machine balances processing yield and purification effect, a cost-effective option for medium-scale tea production lines.
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).
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. The shelf life of black tea is its best drinking period
Because of the difference in the production process, black tea is fully fermented tea, and its content has been stimulated to reach a peak. Although it will be oxidized in subsequent storage, the later storage oxidation of black tea will destroy its tea properties, which is why black tea is The reason for keeping it sealed is to prevent its aroma from spreading and to reduce oxidation.
It can be said that black tea is the peak of its taste at the moment of completion, and then begins to decline. The definition of shelf life in the national standard mentions that items within the shelf life should maintain their unique quality within the shelf life, so the shelf life of black tea is not only It is only the longest period it can be kept, or its best drinking period. Now through some vacuum, nitrogen filling and sealing packaging technology, its taste can be better maintained.
2. The best drinking period of Pu-erh tea needs to appear in the later period
Unlike black tea, Pu-erh tea is not recommended to drink immediately after it is made. The tea properties of fresh tea are cold and cool, the degree of oxidation of tea polyphenols is low, and it is easy to get drunk and hurt the stomach when drinking; the tea properties of freshly cooked tea are hot, and it needs to be stored for a period of time.
It can be said that the moment when Pu-erh tea is finished, it is only in the middle of the taste of Pu-erh tea, which is a transition period. The peak of its taste or its best drinking period can only be revealed after years of polishing.
