CN104855554A - Method for preparing tea bag by using Huangkui tea incomplete fresh leaves - Google Patents
Method for preparing tea bag by using Huangkui tea incomplete fresh leaves Download PDFInfo
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- CN104855554A CN104855554A CN201510205858.6A CN201510205858A CN104855554A CN 104855554 A CN104855554 A CN 104855554A CN 201510205858 A CN201510205858 A CN 201510205858A CN 104855554 A CN104855554 A CN 104855554A
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Abstract
The present invention discloses a method for preparing a tea bag by using Huangkui tea incomplete fresh leaves, and relates to the technical field of tea leaf processing technology. The method includes the following steps of: spreading and air-drying the tea leaves for six hours, spraying saline water with a concentration of 0.05% on the tea leaves, then covering the tea leaves with a plastic film for five hours, removing the plastic film, naturally standing the tea leaves for 10 minutes, placing the tea leaves into a bamboo steamer with the interior wall and bottom plate both applied with ginger juice, fuming and steaming the tea leaves at 80 DEG C for 35 min, pouring out the tea leaves, rolling the tea leaves for 8 min after the tea leaves are cooled down to 50 DEG C, placing the tea leaves into an oven to bake the tea leaves at 200 DEG C for 15 min, taking out the tea leaves and crushing the tea leaves, and then carrying out quantitative bag packaging and sealing to obtain the tea bag. The method of the present invention can rationally recycle and reuse the Huangkui tea incomplete fresh leaves, and produces the Huangkui tea bag with a mellow and fragrant flavor, thereby not only increasing the additional value, but also saving the raw materials of Huangkui tea incomplete fresh leaves. Therefore, the utilization rate of the Huangkui tea fresh leaves is increased, the production cost is lowered, and the quality of tea leaves is enhanced.
Description
Technical field:
The present invention relates to Tea Processing technology field, be specifically related to a kind of method utilizing the incomplete fresh leaf of yellow stalwart tea to make tea bag.
Background technology:
" Huang Kui " is the natural variation kind that local tea tree colony plants, for peace domestication, seed selection also has the tea tree Idiotype yellow new varieties of excellent combination proterties, Huang Kui " belong to light sensitivity tea tree breed, primary growth is at Southern Anhui Province, South of Jiangsu Province, the mountain area of Western Zhejiang and knob, soil is red-yellow soil, soil layer is deep, the content of organic matter is high, area such as soil pH value 4.5 ~ 6.5 grade, because the kind of Huang Kuicha is special, it has abundant nutrient, and its planting range is less, output is more fixing comparatively speaking, for the wilderness demand on market, often be difficult to accomplish a large amount of outputs, and yellow stalwart tea fresh leaves often can cause a large amount of damages in the process of plucking and make, so great impact is created mutually on the product of the tealeaves in later stage, general is all that these are damaged, incomplete tealeaves screens and directly abandons, virtually causing a large amount of wastings of resources like this, add Tea planting and production cost.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of the Huang chief tea fresh leaves of Appropriate application breakage can carry out recycling, make a kind of Huang chief tea cake of taste giving off a strong fragrance, improve the utilization rate of yellow stalwart tea fresh leaves with this, the incomplete fresh leaf of the yellow stalwart tea of utilization reducing production cost makes the method for tea bag.
Technical problem to be solved by this invention adopts following technical scheme to realize:
Utilize the incomplete fresh leaf of yellow stalwart tea to make a method for tea bag, comprise the following steps:
(1) Huang of the incompleteness gathered chief tea fresh leaves is layered on uniformly paving is carried out in shady and cool dry cement flooring dries in the air, allow it accelerate the evaporation rate of moisture, improve dry efficiency;
(2) after paving is dried in the air 6-10 hour, tealeaves is sprinkled uniformly the salt solution that concentration is 0.05%, then at the plastic sheeting that tealeaves upper cover last layer is transparent, tealeaves can be allowed so fully to absorb salt solution, wherein the ratio of fresh leaf and salt solution is that the fresh foliar spray of 10KG spills 1KG salt solution;
(3) after 5-7 hour, open plastic sheeting, the salt solution now sprayed is absorbed completely by tealeaves, allows it naturally place 10-20 minute, carries out drying further
(4) then tealeaves is put into inwall and base plate all brushed in the Bamboo food steamer of one deck ginger juice and fumigate, time stifling, ginger juice can be absorbed completely by tealeaves, the beautiful degree of the color of tealeaves in later stage cake process can be increased like this, and the compositions such as the ginger oil terpene in ginger juice and phellandium can strengthen the mouthfeel of tealeaves, increase gentle effect, the assorted taste in tealeaves can also be suppressed;
(5) after fumigating 35-40 minute with the temperature of 80 DEG C, tealeaves is poured out, then it is allowed naturally to cool, tealeaves to be put in tumbler tumbling when temperature drops to 50 DEG C time 8 minutes, stifling the Tea Polyphenols in tealeaves can be allowed to assemble rapidly then become dense alcohol, again after cooling, tumbling can be made more thorough, allow the juice in tealeaves merge rapidly;
(6) after tumbling terminates, smooth for the tealeaves after tumbling is spread out, put in baking box and take out after roasting 15 minutes with the temperature of 200 DEG C;
(7) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates;
Wherein should be advisable to cover completely tealeaves when covered with plastic film, and note sealing completely, also need to provide certain ventilation space;
Also should be noted that when selecting Bamboo food steamer and try not to select new food steamer, the Bamboo food steamer used repeatedly should be selected as far as possible;
The invention has the beneficial effects as follows: can Appropriate application breakage Huang chief tea fresh leaves carry out recycling, make a kind of taste giving off a strong fragrance Huang chief tea bag, not only increase added value, also save raw material, improve the utilization rate of yellow stalwart tea fresh leaves with this, reduce and produce cost, improve tea leaf quality.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with concrete example, setting forth the present invention further.
Embodiment 1:
Utilize the incomplete fresh leaf of yellow stalwart tea to make a method for tea bag, comprise the following steps:
(1) Huang of the incompleteness gathered chief tea fresh leaves is layered on uniformly paving is carried out in shady and cool dry cement flooring dries in the air, allow it accelerate the evaporation rate of moisture, improve dry efficiency;
(2) after paving is dried in the air 6 hours, tealeaves is sprinkled uniformly the salt solution that concentration is 0.05%, then at the plastic sheeting that tealeaves upper cover last layer is transparent, tealeaves can be allowed so fully to absorb salt solution, wherein the ratio of fresh leaf and salt solution is that the fresh foliar spray of 10KG spills 1KG salt solution;
(3) open plastic sheeting after 5h, the salt solution now sprayed is absorbed completely by tealeaves, allows it naturally place 15 minutes, carries out drying further
(4) then tealeaves is put into inwall and base plate all brushed in the Bamboo food steamer of one deck ginger juice and fumigate, time stifling, ginger juice can be absorbed completely by tealeaves, the beautiful degree of the color of tealeaves in later stage cake process can be increased like this, and the compositions such as the ginger oil terpene in ginger juice and phellandium can strengthen the mouthfeel of tealeaves, increase gentle effect, the assorted taste in tealeaves can also be suppressed;
(5) after fumigating 35 minutes with the temperature of 80 DEG C, tealeaves is poured out, then it is allowed naturally to cool, tealeaves to be put in tumbler tumbling when temperature drops to 50 DEG C time 10 minutes, stifling the Tea Polyphenols in tealeaves can be allowed to assemble rapidly then become dense alcohol, again after cooling, tumbling can be made more thorough, allow the juice in tealeaves merge rapidly;
(6) after tumbling terminates, smooth for the tealeaves after tumbling is spread out, put in baking box and take out after roasting 15 minutes with the temperature of 200 DEG C;
(7) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates;
Embodiment 2:
Utilize the incomplete fresh leaf of yellow stalwart tea to make a method for tea bag, comprise the following steps:
(1) Huang of the incompleteness gathered chief tea fresh leaves is layered on uniformly paving is carried out in shady and cool dry cement flooring dries in the air, allow it accelerate the evaporation rate of moisture, improve dry efficiency;
(2) after paving is dried in the air 10 hours, tealeaves is sprinkled uniformly the salt solution that concentration is 0.05%, then at the plastic sheeting that tealeaves upper cover last layer is transparent, tealeaves can be allowed so fully to absorb salt solution, wherein the ratio of fresh leaf and salt solution is that the fresh foliar spray of 10KG spills 1KG salt solution;
(3) open plastic sheeting after 6 hours, the salt solution now sprayed is absorbed completely by tealeaves, allows it naturally place 15 minutes, carries out drying further
(4) then tealeaves is put into inwall and base plate all brushed in the Bamboo food steamer of one deck ginger juice and fumigate, time stifling, ginger juice can be absorbed completely by tealeaves, the beautiful degree of the color of tealeaves in later stage cake process can be increased like this, and the compositions such as the ginger oil terpene in ginger juice and phellandium can strengthen the mouthfeel of tealeaves, increase gentle effect, the assorted taste in tealeaves can also be suppressed;
(5) after fumigating 40 minutes with the temperature of 80 DEG C, tealeaves is poured out, then it is allowed naturally to cool, tealeaves to be put in tumbler tumbling when temperature drops to 50 DEG C time 8 minutes, stifling the Tea Polyphenols in tealeaves can be allowed to assemble rapidly then become dense alcohol, again after cooling, tumbling can be made more thorough, allow the juice in tealeaves merge rapidly;
(6) after tumbling terminates, smooth for the tealeaves after tumbling is spread out, put in baking box and take out after roasting 15 minutes with the temperature of 200 DEG C;
(7) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates;
Embodiment 3:
Utilize the incomplete fresh leaf of yellow stalwart tea to make a method for tea bag, comprise the following steps:
(1) Huang of the incompleteness gathered chief tea fresh leaves is layered on uniformly paving is carried out in shady and cool dry cement flooring dries in the air, allow it accelerate the evaporation rate of moisture, improve dry efficiency;
(2) after paving is dried in the air 80 hours, tealeaves is sprinkled uniformly the salt solution that concentration is 0.05%, then at the plastic sheeting that tealeaves upper cover last layer is transparent, tealeaves can be allowed so fully to absorb salt solution, wherein the ratio of fresh leaf and salt solution is that the fresh foliar spray of 10KG spills 1KG salt solution;
(3) open plastic sheeting after 6 hours, the salt solution now sprayed is absorbed completely by tealeaves, allows it naturally place 20 minutes, carries out drying further
(4) then tealeaves is put into inwall and base plate all brushed in the Bamboo food steamer of one deck ginger juice and fumigate, time stifling, ginger juice can be absorbed completely by tealeaves, the beautiful degree of the color of tealeaves in later stage cake process can be increased like this, and the compositions such as the ginger oil terpene in ginger juice and phellandium can strengthen the mouthfeel of tealeaves, increase gentle effect, the assorted taste in tealeaves can also be suppressed;
(5) after fumigating 35 minutes with the temperature of 80 DEG C, tealeaves is poured out, then it is allowed naturally to cool, tealeaves to be put in tumbler tumbling when temperature drops to 50 DEG C time 8 minutes, stifling the Tea Polyphenols in tealeaves can be allowed to assemble rapidly then become dense alcohol, again after cooling, tumbling can be made more thorough, allow the juice in tealeaves merge rapidly;
(6) after tumbling terminates, smooth for the tealeaves after tumbling is spread out, put in baking box and take out after roasting 15 minutes with the temperature of 200 DEG C;
(7) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates;
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. utilize the incomplete fresh leaf of yellow stalwart tea to make a method for tea bag, it is characterized in that: comprise the following steps:
(1) Huang of the incompleteness gathered chief tea fresh leaves is layered on uniformly paving is carried out in shady and cool dry cement flooring dries in the air, allow it accelerate the evaporation rate of moisture, improve dry efficiency;
(2) after paving is dried in the air 6-10 hour, tealeaves is sprinkled uniformly the salt solution that concentration is 0.05%, then at the plastic sheeting that tealeaves upper cover last layer is transparent, tealeaves can be allowed so fully to absorb salt solution, wherein the ratio of fresh leaf and salt solution is that the fresh foliar spray of 10KG spills 1KG salt solution;
(3) after 5-7 hour, open plastic sheeting, the salt solution now sprayed is absorbed completely by tealeaves, allows it naturally place 10-20 minute, carries out drying further
(4) then tealeaves is put into inwall and base plate all brushed in the Bamboo food steamer of one deck ginger juice and fumigate, time stifling, ginger juice can be absorbed completely by tealeaves, the beautiful degree of the color of tealeaves in later stage cake process can be increased like this, and the compositions such as the ginger oil terpene in ginger juice and phellandium can strengthen the mouthfeel of tealeaves, increase gentle effect, the assorted taste in tealeaves can also be suppressed;
(5) after fumigating 35-40 minute with the temperature of 80 DEG C, tealeaves is poured out, then it is allowed naturally to cool, tealeaves to be put in tumbler tumbling when temperature drops to 50 DEG C time 8 minutes, stifling the Tea Polyphenols in tealeaves can be allowed to assemble rapidly then become dense alcohol, again after cooling, tumbling can be made more thorough, allow the juice in tealeaves merge rapidly;
(6) after tumbling terminates, smooth for the tealeaves after tumbling is spread out, put in baking box and take out after roasting 15 minutes with the temperature of 200 DEG C;
(7) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105410244A (en) * | 2015-12-11 | 2016-03-23 | 湄潭县众芯茗茶业有限公司 | Processing method for Chinese avens healthy tea |
| CN106212783A (en) * | 2016-08-22 | 2016-12-14 | 武汉木兰春然实业发展有限公司 | Organic tea Pueraria lobata leaf potato leaf formula black tea |
| CN106343063A (en) * | 2016-08-22 | 2017-01-25 | 武汉木兰春然实业发展有限公司 | Black tea with organic tea and kudzu bud formula |
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| CN1149404A (en) * | 1995-11-06 | 1997-05-14 | 中华人民共和国安徽进出口商品检验局 | Ginger tea and its processing method |
| CN1656910A (en) * | 2005-03-09 | 2005-08-24 | 中国农业科学院茶叶研究所 | Processing method of ultrafine green tea powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105410244A (en) * | 2015-12-11 | 2016-03-23 | 湄潭县众芯茗茶业有限公司 | Processing method for Chinese avens healthy tea |
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| CN106343063A (en) * | 2016-08-22 | 2017-01-25 | 武汉木兰春然实业发展有限公司 | Black tea with organic tea and kudzu bud formula |
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Denomination of invention: A method of making tea bags from incomplete fresh leaves of Huangkui tea Effective date of registration: 20220712 Granted publication date: 20180713 Pledgee: Anhui Langxi Rural Commercial Bank Co.,Ltd. Pledgor: ANHUI HONGYUN TEA REFINERY Co.,Ltd. Registration number: Y2022980010324 |
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Date of cancellation: 20230809 Granted publication date: 20180713 Pledgee: Anhui Langxi Rural Commercial Bank Co.,Ltd. Pledgor: ANHUI HONGYUN TEA REFINERY Co.,Ltd. Registration number: Y2022980010324 |