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.
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.
Quanzhou Deli Agricultural Machinery showcases its new matcha stone mill series (Black Gold, Bluestone, and ball mill models) at the 2026 Xiamen Tea Expo, earning high praise from global tea industry professionals.
Discover technical solutions for uneven moisture in tea drying. Learn how to troubleshoot airflow, calibrate sensors, and optimize batch loads for perfect tea processing.
Discover the art and science of tea rolling. Learn about different rolling classifications, techniques to improve tea quality and efficiency, and the best tea rolling machines for your production.
A poorly executed withering process can lead to irreversible defects: red stems, uneven flavor, lost aroma, or low production efficiency. In this guide, we break down the classification of green tea withering methods, share actionable tips to boost both quality and efficiency, and recommend a professional, versatile withering machine for modern tea producers.
The umami substances in tea are mainly amino acids. Theaflavins, nucleotides and some soluble peptides also have a certain refreshing feeling. Among them, amino acids are considered to be the main components of the fresh and refreshing tea soup. Theaflavins are mainly used in black tea. It plays a role in regulating the taste in fermented tea. The umami-flavored amino acids in tea are mainly theanine, glutamic acid and aspartic acid. Theanine is the most abundant amino acid in tea and is considered to be the main source of the fresh and refreshing green tea.
What is theanine:
Theanine is a special non-protein amino acid (not involved in the formation of protein) in tea plants, which is rare in other plants. It was discovered and named by Japanese scholar Yajiro Shudo in 1950.
The influence of theanine on the quality of tea:
Theanine has a caramel aroma and a refreshing taste similar to MSG, and has a low taste threshold (the lower it is, the easier it is to be perceived). Theanine has a positive effect on the taste and aroma of tea. Theanine can alleviate the bitterness and astringency of tea and enhance the sweetness; amino acids are transformed into volatile aroma substances through degradation.
The distribution of theanine in tea plants:
Theanine generally accounts for 1%-2% of the dry matter content of tea. Theanine content of tea made from albino tea varieties is higher. The roots, stems and leaves of tea plants all contain theanine, with the highest content in roots and tender stems; one bud and one leaf>second leaf>third leaf>fourth and fifth leaves; spring tea>autumn tea>summer tea.
The main physiological activities of theanine:
Theanine is similar in structure to glutamine and glutamate, which are active substances in the brain. Studies have shown that theanine has a protective effect on ischemic brain damage and neuronal cell death induced by glutamate. Theanine also has the effect of protecting neurons and can be used clinically to prevent Parkinson's disease. Theanine also has a positive effect on enhancing memory.
Our company supply whole green tea processing machines to help production of endogenous substances in green tea. So that green tea is full of color, fragrance, and at the same time can be rich in various nutrients.
