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.
Green tea fixation processing is the key to green tea processing. The purpose of fixation is to use high temperature to quickly destroy the activity of enzymes, prevent the oxidation of polyphenols, and maintain the green color; the second is to promote the volatilization of low-boiling aromatic substances, emit grassy aroma, and develop aroma; the third is to evaporate part of the water to make the leaves Soft texture, enhanced toughness, easy to knead and shape.
Technical points in the green tea fixing processing:
(1) "High temperature fixing, first use high temperature and then use low temperature". In the early stage of fixing, in order to inactivate enzyme activity quickly and in time, leaf temperature is required to rise rapidly to above 85°C within 1 to 2 minutes, and the maximum time should not exceed 3 to 4 minutes, otherwise red stems and red leaves may appear. After the enzyme activity is completely destroyed, the leaf temperature will decrease, especially when the water content of the fixing leaf is reduced to about 60%, the leaf temperature is too high, which will cause burnt edges.
(2) "Young leaves use high temperature, old leaves use low temperature." Generally speaking, young leaves have high moisture content and high enzyme activity. The temperature is higher during green tea roasting process and the time is relatively longer. Old leaves have low water content and low enzyme activity. The temperature of tea roasting step can be relatively low and the time is relatively long.
(3) Correctly grasp the degree of tea fixing process. For bulk green tea processing, it is generally required that the weight loss rate of fixed leaves is 30%-40%, and the moisture content is 60-62%, which is fixing moderate. For the processing of famous and high-quality tea, fixed tea leaf moisture content is 55%～58% as appropriate. From the sensory point of view, moderate roasted leaves are dark green in color. The leaves are soft and slightly sticky when pinched. The stems can be bent and uninterrupted, and the clasped leaves form clumps. They are slightly elastic, and the greenness disappears.
