DL-6CYMJ-30 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
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.
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.
Discover our newly developed granite matcha stone mill grinder, designed for low-temperature milling to preserve matcha’s vivid green color, aroma, and freshness.
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.
The production process of Pu'er: Picking, spreading, fixation, rolling, drying
Black tea production process: Picking, withering, rolling, fermentation, drying
Through the comparison of the process, we can most intuitively see that the biggest difference between black tea and Pu-erh tea is the four links of fixing, drying, fermentation, and drying (spreading is a way of withering).
Fixation processing
Pu-erh tea is a post-fermented tea, which needs to be fixation to inhibit the activity of enzymes, so as to prevent the rapid oxidation and fermentation of Pu-erh tea under the biooxidation of enzymes, so that the later storage value of Pu-erh tea is reduced or even lost.
Black tea is a fully fermented tea, which requires the participation of active enzymes in the tea leaves to complete the complete fermentation. If the do the fixation process, the activity of the enzyme will be lost, and the fermentation process will be inhibited, and even difficult to carry out, so it cannot do the tea fixation.
Drying processing
Black tea needs to be roasted to enhance its aroma.
Pu-erh tea drying will reduce its later transformation space. This is because when Pu-erh tea is fixation, it only inhibits rather than destroys the activity of enzymes in the tea. If drying, the activity of enzymes will be destroyed, and some of the active organic substances in Pu-erh tea will lose their activity during baking, resulting in less activity. The late transformation space of enzymes and active organic matter is naturally reduced.
Black tea needs to be fermented as a process link to fully stimulate its contents.
If Pu-erh tea is fermented, it will reduce its later aging space and reduce its storage value.
