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Chinese legend has it that tea was created by accident over 2700 years BC. A servant boiled drinking water for his emperor when leaves from the Camellia sinensis tree fell into it – and the emperor decided to taste the drink. While to make tea nowadays on a medium to large-scale you need tea processing equipment like dryers instead of just a tree and wind blowing it, mythology adds a special flavor to the tea industry story.

Which tea equipment do you need?

mixer for tea blending

Gentle mixer for tea blending

The blending process is critical to the flavor quality of tea. But the physical impact of the ...

Sachet Machine

If you want to pack into eye-catching 4-side sealed sachets between 40x50 mm and 250x200 mm in size, investing ...

Continuous high impact mixer

A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders a...

Pilot evaporation plant for the recovery of extracts

For development of concentrates of extracts based on water or ethano...

Pillow bag vertical packing machine

When packaging products such as seeds, cereal, snacks, candies, nuts, tea, dried fruits...

Semi-manual can sealer

When starting out in the canned product business, you do not necessary want to invest in industrial sc...

High speed can seamer

Tin plate thickness for cans has gradually reduced over the years, which makes it a hassle to use new c...

Continuous sterilizer for tin cans and jars

A concern in the coffee industry is maintaining the freshness, taste, and qual...

Conical screw mixer

When you want to mix segregative, free-flowing powders and pastes that require perfect mixing quality and...

High-speed shrink wrap packers

Keeping your products safely contained while boosting your marketing requires solutions that ...

Level and flow meter fillers for beverages

Whether your beverage is best filled with a level filler, a flow meter or with ...

Automatic palletizer with 90 degrees infeed

With the end of line machinery playing an increasingly strategic role, you nee...

Continuous paddle dryer

Purposely focused on the indirect heating and drying of slurry, filter cakes, powders, pastes and gra...

Checkweigher for sachets and sticks

The checkweighers for multiple lanes have a 1.5 times faster response speed and 2 times...

Empty bottle height sorting system

An empty bottle sorting system that uses the light barrier technology. It detects bottle...

High-frequency fill level controller

In terms of high-frequency technology, the fill level detection is considered a standa...

Full crate inspection system

State of the art crate inspection system that uses a laser camera system to see if the bottles ...

High-speed unscrambler for small bottles

Large-scale production of smaller volume bottled product needs a gentle, accurate ...
belt freeze dryer

Continuous belt freeze dryer

Freeze drying is the most gentle and aroma protective method of drying, widely used in the coff...

Entry level HFFS Machine for flat sachets

Traditional horizontal form fill and seal sachet machines for lower volume lines...

High-Speed Pouch Packaging Machine

For large scale production of powders and liquids in a wide range of industry sectors, a...

Industrial drying cabinet

The production of high-quality biltong and similar dried meat products can pose problems with main...

Industrial dehydration machine

Dried fruits are popular both as food in themselves and as ingredients. Traditional drying te...

CIP system for beverage

Clean-in-place operations are a mandatory part of food and beverage processing which cannot fail. How...

Self-adhesive linear labeling machine for bottles

It is vital to have precise and long-lasting labels on bottles to avoid...

Ultrasonic barbell for extraction

Conventional extraction methods are time-consuming, labour-intensive and can sometimes be...

Horizontal cartoner for food products

Depending on the primary product packages, food products like confectionery (biscuits...

Mixing tanks for beverages

Juice production lines require multiple ingredients to be typically mixed with water. The incorpo...

Leak tester for vacuum packaging   

Roasted coffee beans, as well as grounded coffee, rapidly diminish in flavor. The oxyge...

Select your tea process

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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Black tea making: what kind of tea processing equipment do you need?

The tea manufacturing process determines what path the Camellia sinensis leaves will take. This tree’s leaves are the base for every type of tea: fermented (black tea), semi-fermented (oolong tea), and non-fermented (green tea). “Fermented”, however, is just the traditional way manufacturers call the process of oxidation, as teas don’t go through any fermentation.

The first step to produce black tea is withering, when producers subject the green tea leaves to wilting, to enhance the flavor compounds and reduce moisture.

Drying machines are the first step in the tea production line process. You use tea withering troughs that blow hot air from fans in order to dry the leaves. This process takes at least 6 hours, but depending on humidity conditions, it may take days. Once it finishes, the leaves go to a rolling machine.

Rolling machines can belong to two categories – orthodox and CTC. The orthodox method counts with rolling machines that roll the leaves 3 to 4 times, bruising them but not tearing them apart. This usually leads to releasing milder leaves of caffeine. The contrary happens to CTC machines. Called Crush Tear Curl or Cut Tear Curl, CTCs cut the leaves into small pieces repeatedly and allow them to oxidate. This releases the natural juices of tea and increases the caffeine concentration in the product.

Green, white, oolong  – manufacturing differences between tea types

While black tea is still the most produced type of tea globally, green tea manufacturing is also rising due to the health benefits perceived by consumers. To make green tea, you subject the tea leaf to heat as high temperatures prevent them from oxidating, guaranteeing that their freshness will be preserved. You can do that by dipping the leaves in hot water or using steam; both methods will inactivate the leaves’ enzymes. Once this happens, a cooler helps to prepare the leaves before they go to a rolling machine. Finally, a dryer takes care of the rolled leaves.

China and Japan are two of the main producers of green tea. Chinese producers often pan-fire the tea leaves in large woks and manually roll them. In Japan, the processes often count with automation; some producers use, for example, highly calibrated machine cutters when harvesting the leaves.

Oolong teas are in the middle of the way between green and black teas. They still need withering troughs before going to rolling machines, but their oxidation time is shorter than black teas and they can also be pan-fired to cut the fermentation process.

When making white tea, the process requires fewer steps and machinery. To produce white tea, which is a very lightly oxidated tea type, you use the buds of very young plants, which are very delicate and cannot be damaged – otherwise, they oxidate. This makes the raw material rare and the process, more expensive. White tea is the less processed type of tea there is, so in this tea production you only need a sorter and a dryer.

How will you serve your tea? Packaging solutions and their characteristics

There are a number of tea packaging solutions depending on which type of product is coming out of your tea factory. If we’re talking about dried leaves, you have the option to combine them with flowers and herbs and pack them in pouches, cans or tea bags.

Pouches use aluminum in their composition, which protects the tea from damage such as oxidation, moisture, and UV light. They can also be made with paper, which is a more eco-friendly material but also lasts for less time. When it comes to teabags, every available shape influences the efficiency of the infusion. Flat, round-shaped, and pyramid tea bags compete in the market to bring both distinctive brand characteristics for consumers and also more flavor to the tea. A few years ago, UK’s Advertising Standards Authority ruled out that, compared to round teabags, pyramid bags had more space for the tea to move, which would allow it to release more taste.

Still in regard to teabags, producers used to make them with paper, but recent manufacturers tried to differentiate their products with more “premium” designs, using other types of materials. The most common of these was polypropylene. A study from McGill University in Montreal, however, showed that this type of tea bag can release billions of microplastics into people’s cups of tea.

Other than that, if your final product is already liquid, you need different tea processing machinery to pack it in cans or bottles, such as filling, capping and labeling equipment.

Processing steps involved in tea making

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