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.
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.
