DL-6CYMJ-32 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
DL-6CSTL-CM50 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 50cm, length 260cm, speed and temperature adjustable. Capacitu about 50 kg per hour.
DL-6CSTP-D110 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 110cm, length 100cm, speed and temperature adjustable. Capacitu about 100 kg per hour.
DL-6CSTL-Q80 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 80cm, length 400cm, speed and temperature adjustable. Capacitu about 150 kg per hour.
DL-6CFX-435 can used for all kind tea, through the volume of air blowing, different weight tea are blown to different positions and screened out through the corresponding outlet, 5 different sizes of tea can be selected.
DL-6CFX-F30-3QB is a new type of tea screening equipment developed by our company, It can separate fresh leaves and finished tea in one machine. It can save money and workers. It can adjust the speed of screening and wind speed. It is a necessary good helper for tea factory!
DL-6CYQT-6105 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 32 kg per batch.
This machine is suitable for the shaping and roasting process of high-grade curly tea. Tea roasted by this machine features tight and neat strips, uniform curling, bright green color, visible white fuzz, and rich aroma—fully demonstrating the characteristics of high-quality tea. The machine's heating system offers two options: electric heating and liquefied gas heating, allowing users to choose flexibly based on their actual needs.
Learn the definition, types, production process of compressed tea, and discover a high-performance tea press machine to create perfect tea cakes efficiently.
Discover how fixation time affects green tea’s flavor, color, and nutrients. Get a detailed fixation parameter table to master green tea processing—perfect for tea enthusiasts and home brewers!
Blind test: Uji vs. Shizuoka vs. Songyang matcha! Debunk "only Japanese matcha is authentic" myth. Learn flavor differences, 15μm fineness tips & best uses for each origin.
Discover 3 delicious savory matcha recipes (matcha pine nut pasta, matcha avocado salad, salty soda crackers) to break the "matcha-only-sweet" stereotype. Learn the seasoning logic of balancing bitterness with umami and get the best matcha grinder recommendation from Quanzhou Deli.
What is dryness? The "Chinese Tea Dictionary" says: "The process of letting excess water vaporize, destroying enzyme activity, inhibiting enzymatic oxidation, promoting thermochemical reactions of the contents of tea, improving the aroma and taste of tea, and forming a shape. The beginning of tea The last process of making, after refining, also need to be dried. Drying temperature, amount of leaves, time, operation method are the technical indicators to ensure product quality.
After the white tea wither reaches the technological requirements, it enters the drying stage of the initial production process, that is, baking (drying).
How many ways are white tea drying?
The drying stage is roasting, and white tea drying methods include charcoal drying, electric roasting cage, and mechanical drying machine.
The drying process of white tea combines traditional and modern methods. The traditional method is roasting with charcoal fire, and the modern method uses a white dryer for drying.
What are the characteristics of traditional drying technology and modern drying technology?
Traditional drying process: roasting on charcoal fire. This method has been popular since the Ming and Qing dynasties, and it has been passed down to the present and is widely used. The composition of the baking cage is made of bamboo strips. After charcoal roasting, the white tea has an obvious charcoal and fine aroma. The characteristics of the white tea aroma and taste made by this drying process are widely loved.
Modern drying technology: Most modern white tea production uses dryers, electric roasters cage, and tea drying machine to complete drying. Tea drying machine is used when the withered leaves of white tea reach 90% dryness.
Due to the different drying methods, the aroma and taste of white tea will be slightly different. Regardless of the traditional drying method or the modern drying method, the ultimate goal is to promote the vaporization of the moisture of the tea, so as to meet the storage and drinking standards. .
The standard stipulates that the moisture content of white tea must be less than 8%, and the moisture content of white tea treated by the drying process is mostly controlled below 6%. For long-term storage, the moisture content of tea should be around 5%-6%.
