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.
Withering is the first process in making black tea. Under normal climatic conditions, when fresh leaves are thinly spread for a period of time, water evaporates mainly. With the extension of the withering time, the self-extraction and decomposition of the contents of the fresh leaves gradually strengthened. With the continuous loss of fresh leaf water, the leaves gradually shrink, the leaf quality changes from hard to soft, and the leaf color changes from bright green to dark green. At the same time, the endoplasm changes and the fragrance also changes. This process is called withering.
The withering process is the physical change of withering on the one hand, and the chemical change of withering on the other hand. These two changes are interrelated and restrict each other. Physical changes can not only promote chemical changes, but also inhibit chemical changes, and even affect the products of chemical changes. Anyway, chemical changes also affect the progress of physical changes. The development and mutual influence between the two vary greatly depending on the external conditions such as temperature and humidity.
The external conditions that affect withering are firstly water evaporation, secondly temperature, and again the length of time. Among them, temperature has the most significant effect on the quality of withered leaves. When using the tea withering machine to wither, it is advisable to adopt the operating principles of “large first and then small” and temperature “first high and then low”. Master a certain amount of time to achieve the required degree of withering.
