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.
This advanced instrument integrates Karl-Fischer coulometric and thermogravimetric technologies, offering a measurement range from 1ppm to 100% moisture content with an impressive RSD of less than 0.3%. Its 8.4-inch color touchscreen and multi-language interface ensure user-friendly operation, while wireless connectivity and automatic report generation streamline workflow.
This comprehensive guide compares three key matcha grinding equipment types—granite stone mill, black gold stone mill, and ball mill—used in commercial matcha production. It delves into their core features, processing principles, performance metrics (particle size, flavor, color, microbial control), production capacity, cost-efficiency, and ideal applications. Whether you’re targeting mid-range mass production, high-end premium matcha, or industrial-scale manufacturing (e.g., beverages, ice cream), this article helps you identify the optimal equipment to align with your quality goals and operational needs.
Discover how tea pressing machines transform loose leaves into compact cakes. Learn which teas (like pu-erh, heicha & aged oolong) benefit most, explore machine types & advantages for producers and collectors. Complete guide with buying considerations.
This article introduces the core functions, features and tea application of stainless steel toothed dried black tea crusher, a specialized equipment for dried black tea processing with crushing and shredding capabilities.
The first is the impact of environmental factors on the pile of Pu'er tea.
The growth and reproduction of microorganisms determines the success or failure of Pu'er tea, as well as the quality of Pu'er tea. The life activities of microorganisms are closely related to the surrounding environment. Among them, humidity (moisture), air (oxygen supply), and hot air (temperature) play a very important role.
The taste of the tea soup has also changed from the strong before fermentation to the mellow, and the color of the soup has changed from yellow-green to reddish brown, forming the unique taste and quality style of Pu'er tea.
The special aroma of Pu'er tea is formed in the post-fermentation process. After the sun-dried green tea is piled, the rough and astringent taste and sun-burning smell completely disappear, and the fragrance of agarwood and camphor wood appears, which is related to the biological transformation of microorganisms in the post-fermentation process. The role and its own secondary metabolites are closely related. Studies have found that the formation of a large number of oxygen compounds is an important feature of the aroma components of Pu'er tea. The bio-thermochemical effect produced in the process of microbial metabolism can form a large number of new volatile aroma substances.
