This 5-station horizontal pouch packing machine handles M bags, flat pouches and zipper pouches for 50–500g granular materials like tea. It automatically finishes weighing, filling, vacuuming and sealing with servo control, supporting multiple optional accessories.
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.
Looking for automatic pouch packaging equipment? Our 5-station horizontal packing machine supports M bags, flat pouches and zipper bags. Auto weighing, filling, vacuum sealing for tea and granular food with stable servo drive.
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.
There are many types of dark tea in China, the processing technology is different, and the quality is different, but there are common characteristics: 1. The picking standard of fresh tea leaves is relatively rough and old. Generally, the tea plants are mined after the buds are formed, and the leaves are old and the stalks are long. The product has a large appearance; 2. During the processing, there are unique processes---wort piles, some of which use dry piles of wool tea, such as Hubei old green tea and Sichuan Fuling brick tea, and some use wet piles, such as Hunan black tea And Guangxi Liubao tea, etc.; 3. Have the same quality characteristics, that is, the shape is twisted, the color is yellow, brown and oily, avoiding dark brown; the inner flavor is mellow or pure, the soup is orange-yellow or orange-red, and the bottom of the leaf is yellow-brown. Avoid red leaves.
Among them, during the processing of the famous Pu'er tea, the dominant microorganisms in the heaping process have an important influence on the formation of quality.
Pu'er tea is piled up after the Yunnan big-leaf sun-dried green tea is piled in tidal water. In the process of piling, due to the heat generated by microbial activities, a series of physical and chemical changes have taken place in the inner quality of the tea, which has contributed to Pu'er. The formation of tea flavor and good quality is the fermentation process of Pu'er tea. In the fermentation process of Pu'er tea (whether it is stored naturally or artificially promoted), microorganisms play an important role.
