In order to realize the clean production of Tibetan tea, a horizontal tea fermentation machine was designed to solve the problems of labor intensity, poor sanitary conditions, uneven fermentation and difficult food hygiene during the process of Tibetan tea piles. The equipment consists of a tank body, a stirring device, a mechanical transmission mechanism, a bracket and a temperature and humidity control system. This fermentation machine controls the temperature and the moisture of the Tibetan tea, which has the function of transporting, watering, piling, and heaping. The motor drives the stirring shaft to rotate pot tea pile, to realize heaping by stirring blades. The tank body, the conveying device and the control system are designed to determine the size of the tank (4240 mm×2300 mm×3170 mm), the size of the fermenter of 1900 mm×3900 mm, the total volume of 11 m3, the speed of the tank 15 r/min, the working temperature 20~100 ℃, and the maximum capacity of 1000 kg. The main factor affecting the Tibetan tea pile is the temperature, the stacking time and the water content of the tea slab. By optimization, the optimum process parameters are the reactor temperature of 70 ℃, the stacking time of 110 h, and the water content of the tea billet of 30%. The Tibetan tea soup made by fermentation machine is orange red and bright in color, and mellow in taste and sweet in taste. The score of sensory evaluation is 1.2 points higher than that of traditional pile, and the pile period is shortened 24 days.