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.
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.
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Matcha quality depends heavily on ultrafine grinding technology. Grinding balls are the core medium of matcha ball mills, directly affecting powder fineness, color, taste and food safety. This article compares four mainstream grinding media including zirconia beads, alumina ceramic balls, stainless steel balls and polyurethane balls, analyzes their differences in grinding efficiency, wear resistance, impurity pollution and applicable scenarios, providing professional selection suggestions for high-quality matcha production.
Discover the key differences between mechanical and PLC-controlled ball mills. Learn which grinder suits your powder and matcha processing needs, and upgrade your production line today.
Discover the upgraded DL-6CYMJ-50 matcha stone mill grinder featuring a premium wood grain base, adjustable 0-38 RPM, and smart electric lifting. Achieve ultra-fine 800# matcha effortlessly with zero waste.
The purpose of black tea fermentation is to promote profound changes in the contents and prepare a substrate for the formation of the unique color, aroma and taste qualities of black tea. The essence of black tea fermentation is a chemical change process with the profound oxidation of polyphenol compounds as the core. How to control the fermentation time and temperature of black tea?
Black tea is normally fermented for 4 to 6 hours. However, the specific fermentation time depends on the age and tenderness of the tea, the cold and hot weather, the dryness, wetness, and the degree of twisting. Generally, young leaves, well-kneaded raw materials, and high-fermentation temperature leaves ferment quickly and the time is relatively short. Otherwise, the time will be longer. I have encountered that it has not been fermented for 12 hours. As long as it is not sour or stuffy during fermentation. The tea maker must keep track of the fermentation progress.
Fermentation time is only a reference indicator. Whether fermentation should be terminated, or should it be based on the degree of fermentation. Moderate fermentation is generally based on the fact that the leaf color changes to reddish-yellow, the blue aura disappears, and the floral and fruity aroma appears as the standard. If it is mass production, finally use the evaluation method to look at the color of the soup, taste the taste, look at the bottom of the leaf, and check the degree of fermentation. The book says how much temperature and humidity are, and how many hours are normal. The top tea maker only says "watch tea and make tea". The way inside is very mysterious!
Black tea fully automatic fermentation machine
Black Tea Fermentation Temperature
Temperature has a great influence on fermentation quality, including air temperature and leaf temperature. The level of temperature directly affects the leaf temperature. During the fermentation process, the polyphenol compounds are oxidized and exothermic, which increases the leaf temperature. The leaf temperature has a changing law from low to high and then low. Fermentation leaf temperature should be kept at 30℃, and the temperature should be 24℃～25℃. The temperature and leaf temperature should not be too high or too low. If the leaf temperature is too high and exceeds 40°C, the fermentation changes will be too intense, resulting in low aroma and low taste and dark color, which will seriously damage the quality. Therefore, cooling measures should be taken in the high temperature season, and the spread leaves should be thin to facilitate heat dissipation and cooling. If the temperature is too low, the fermentation time will be prolonged and the endoplasmic transformation cannot be fully developed. Therefore, when the leaf temperature is too low, the leaf layer should be thickened to facilitate heat preservation, and other heating measures should be taken if necessary.
