CN104855554B - A method of making tea bag using yellow stalwart tea incompleteness fresh leaf - Google Patents
A method of making tea bag using yellow stalwart tea incompleteness fresh leaf Download PDFInfo
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- CN104855554B CN104855554B CN201510205858.6A CN201510205858A CN104855554B CN 104855554 B CN104855554 B CN 104855554B CN 201510205858 A CN201510205858 A CN 201510205858A CN 104855554 B CN104855554 B CN 104855554B
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Abstract
A method of tea bag being made using yellow stalwart tea incompleteness fresh leaf, is related to tea processing technology field, includes the following steps：Tealeaves is carried out paving to dry in the air, after paving is dried in the air 6 hours, tealeaves is sprinkled to a concentration of 0.05% brine, then cover plastic film, open film after 5h, place 10 minutes naturally, tealeaves is put into the Bamboo food steamer for painting ginger juice on inner wall and bottom plate carry out stifling 35 minutes with 80 DEG C, tealeaves poured out when being cooled to 50 DEG C to tealeaves tumbling in 8 minutes, by tealeaves be put into oven with 200 DEG C of temperature it is 15 minutes roasting after take out and be crushed and then quantitative pack encapsulation.The present invention rationally can carry out recycling using the damaged stalwart fresh tea leaves of Huang, make a kind of stalwart tea bag of the Huang of taste giving off a strong fragrance, not only increase added value, also save raw material, the utilization rate of yellow stalwart fresh tea leaves is improved with this, reduction produces cost, improves tea leaf quality.
Description
Technical field：
The present invention relates to tea processing technology fields, and in particular to a kind of to make tea bag using yellow stalwart tea incompleteness fresh leaf
Method.
Background technology：
" Huang Kui " is the natural variation kind of local tea tree group kind, for peace domestication, selection and breeding and has excellent combination
The tea tree Idiotype yellow new varieties of character, Huang Kui " belong to light sensitivity tea tree breed, are mainly grown in Southern Anhui Province, Jiang Sunan
Portion, Western Zhejiang mountain area and knob, soil is red-yellow soil, and soil layer is deep, and the content of organic matter is high, soil pH value 4.5~
6.5 equal areas, since the kind of Huang Kuicha is special, with abundant nutrient, and its planting range is smaller, yield phase
Compare fixation for, is difficult often to accomplish a large amount of output, and yellow stalwart fresh tea leaves are being adopted for wilderness demand in the market
It often causes largely to damage during plucking and making, strong influence is produced to the condition of the tealeaves in later stage in this way,
Typically the tealeaves that these are damaged, incomplete screens direct discarding, is virtually causing a large amount of resource wave in this way
Take, increases the cost of Tea planting and production.
Invention content：
Technical problem to be solved by the present invention lies in provide a kind of Huang chief's fresh tea leaves progress that can rationally utilize breakage
Recycling is made a kind of stalwart tea cake of the Huang of taste giving off a strong fragrance, the utilization rate of yellow stalwart fresh tea leaves is improved with this, reduces production cost
The method for making tea bag using yellow stalwart tea incompleteness fresh leaf.
The technical problems to be solved by the invention are realized using technical solution below：
A method of tea bag being made using yellow stalwart tea incompleteness fresh leaf, is included the following steps：
(1) the stalwart fresh tea leaves of the Huang of the incompleteness gathered are uniformly layered on shady and cool dry cement flooring spread and are dried in the air,
It allows it to accelerate the evaporation rate of moisture, improves dry efficiency；
(2) after paving is dried in the air 6-10 hours, tealeaves is uniformly sprinkled to a concentration of 0.05% brine, then in tealeaves upper cover
The transparent plastic film of last layer can allow tealeaves to fully absorb brine in this way, and the wherein ratio of fresh leaf and brine is that 10KG is fresh
Foliar spray spills 1KG brine；
(3) plastic film is opened after 5-7 hours, the brine sprayed at this time is fully absorbed by tealeaves, it is allowed to place naturally
It 10-20 minutes, is further dried
(4) and then tealeaves is put on inner wall and bottom plate and is smoked in the Bamboo food steamer of brush last layer ginger juice
It steams, ginger juice can be fully absorbed by tealeaves when stifling, can increase the beautiful journey of color of tealeaves during later stage cake in this way
Degree, and the ingredients such as ginger oil terpene in ginger juice and phellandium can enhance the mouthfeel of tealeaves, increase gentle effect, moreover it is possible to inhibit tea
Miscellaneous taste in leaf；
(5) after being fumigated 35-40 minutes with 80 DEG C of temperature, tealeaves is poured out, then allows its natural cooling to cool down, works as temperature
Tealeaves is put into tumbling 8 minutes in tumbler when dropping to 50 DEG C, it is stifling that the tea polyphenols in tealeaves can be allowed rapidly to collect
It ties and then becomes dense alcohol, after cooling down again, tumbling can be made more thorough, make the juice fusion in tealeaves rapid；
(6) it after tumbling, spreads out the tealeaves after tumbling is smooth, is put into oven with 200 DEG C of temperature roasting 15
It is taken out after minute；
(7) tealeaves is poured into crusher after taking out and is crushed, then quantitative pack encapsulation；
It should be wherein advisable with covering tealeaves completely when plastic covering film, and pay attention to be fully sealed,
It it is also required to provide certain ventilation space；
It should also be appreciated that trying not to select new food steamer when selecting Bamboo food steamer, should select to have used as possible
Cross multiple Bamboo food steamer；
The beneficial effects of the invention are as follows：Can recycling rationally be carried out using the damaged stalwart fresh tea leaves of Huang, make one
The stalwart tea bag of Huang of kind taste giving off a strong fragrance, not only increases added value, also saves raw material, and the utilization of yellow stalwart fresh tea leaves is improved with this
Rate, reduction produce cost, improve tea leaf quality.
Specific implementation mode：
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific example is closed, the present invention is further explained.
Embodiment 1：
A method of tea bag being made using yellow stalwart tea incompleteness fresh leaf, is included the following steps：
(1) the stalwart fresh tea leaves of the Huang of the incompleteness gathered are uniformly layered on shady and cool dry cement flooring spread and are dried in the air,
It allows it to accelerate the evaporation rate of moisture, improves dry efficiency；
(2) after paving is dried in the air 6 hours, tealeaves is uniformly sprinkled to a concentration of 0.05% brine, then on tealeaves on lid
The plastic film of layer of transparent can allow tealeaves to fully absorb brine in this way, and the wherein ratio of fresh leaf and brine is 10KG fresh leafs
Spray 1KG brine；
(3) plastic film is opened after 5h, and the brine sprayed at this time is fully absorbed by tealeaves, it is allowed to place 15 naturally
Minute, further it is dried
(4) and then tealeaves is put on inner wall and bottom plate and is smoked in the Bamboo food steamer of brush last layer ginger juice
It steams, ginger juice can be fully absorbed by tealeaves when stifling, can increase the beautiful journey of color of tealeaves during later stage cake in this way
Degree, and the ingredients such as ginger oil terpene in ginger juice and phellandium can enhance the mouthfeel of tealeaves, increase gentle effect, moreover it is possible to inhibit tea
Miscellaneous taste in leaf；
(5) after being fumigated 35 minutes with 80 DEG C of temperature, tealeaves is poured out, its natural cooling is then allowed to cool down, when temperature drops
Tealeaves is put into tumbling 10 minutes in tumbler to when 50 DEG C, it is stifling that the tea polyphenols in tealeaves can be allowed rapidly to assemble
Then become dense alcohol, after cooling down again, tumbling can be made more thorough, make the juice fusion in tealeaves rapid；
(6) it after tumbling, spreads out the tealeaves after tumbling is smooth, is put into oven with 200 DEG C of temperature roasting 15
It is taken out after minute；
(7) tealeaves is poured into crusher after taking out and is crushed, then quantitative pack encapsulation；
Embodiment 2：
A method of tea bag being made using yellow stalwart tea incompleteness fresh leaf, is included the following steps：
(1) the stalwart fresh tea leaves of the Huang of the incompleteness gathered are uniformly layered on shady and cool dry cement flooring spread and are dried in the air,
It allows it to accelerate the evaporation rate of moisture, improves dry efficiency；
(2) after paving is dried in the air 10 hours, tealeaves is uniformly sprinkled to a concentration of 0.05% brine, then on tealeaves on lid
The plastic film of layer of transparent can allow tealeaves to fully absorb brine in this way, and the wherein ratio of fresh leaf and brine is 10KG fresh leafs
Spray 1KG brine；
(3) plastic film is opened after 6 hours, and the brine sprayed at this time is fully absorbed by tealeaves, it is allowed to place 15 naturally
Minute, further it is dried
(4) and then tealeaves is put on inner wall and bottom plate and is smoked in the Bamboo food steamer of brush last layer ginger juice
It steams, ginger juice can be fully absorbed by tealeaves when stifling, can increase the beautiful journey of color of tealeaves during later stage cake in this way
Degree, and the ingredients such as ginger oil terpene in ginger juice and phellandium can enhance the mouthfeel of tealeaves, increase gentle effect, moreover it is possible to inhibit tea
Miscellaneous taste in leaf；
(5) tealeaves is poured out after forty minutes so that 80 DEG C of temperature is stifling, its natural cooling is then allowed to cool down, when temperature drops
Tealeaves is put into tumbling 8 minutes in tumbler to when 50 DEG C, it is stifling that the tea polyphenols in tealeaves can be allowed rapidly to assemble
Then become dense alcohol, after cooling down again, tumbling can be made more thorough, make the juice fusion in tealeaves rapid；
(6) it after tumbling, spreads out the tealeaves after tumbling is smooth, is put into oven with 200 DEG C of temperature roasting 15
It is taken out after minute；
(7) tealeaves is poured into crusher after taking out and is crushed, then quantitative pack encapsulation；
Embodiment 3：
A method of tea bag being made using yellow stalwart tea incompleteness fresh leaf, is included the following steps：
(1) the stalwart fresh tea leaves of the Huang of the incompleteness gathered are uniformly layered on shady and cool dry cement flooring spread and are dried in the air,
It allows it to accelerate the evaporation rate of moisture, improves dry efficiency；
(2) after paving is dried in the air 80 hours, tealeaves is uniformly sprinkled to a concentration of 0.05% brine, then on tealeaves on lid
The plastic film of layer of transparent can allow tealeaves to fully absorb brine in this way, and the wherein ratio of fresh leaf and brine is 10KG fresh leafs
Spray 1KG brine；
(3) plastic film is opened after 6 hours, and the brine sprayed at this time is fully absorbed by tealeaves, it is allowed to place 20 naturally
Minute, further it is dried
(4) and then tealeaves is put on inner wall and bottom plate and is smoked in the Bamboo food steamer of brush last layer ginger juice
It steams, ginger juice can be fully absorbed by tealeaves when stifling, can increase the beautiful journey of color of tealeaves during later stage cake in this way
Degree, and the ingredients such as ginger oil terpene in ginger juice and phellandium can enhance the mouthfeel of tealeaves, increase gentle effect, moreover it is possible to inhibit tea
Miscellaneous taste in leaf；
(5) after being fumigated 35 minutes with 80 DEG C of temperature, tealeaves is poured out, its natural cooling is then allowed to cool down, when temperature drops
Tealeaves is put into tumbling 8 minutes in tumbler to when 50 DEG C, it is stifling that the tea polyphenols in tealeaves can be allowed rapidly to assemble
Then become dense alcohol, after cooling down again, tumbling can be made more thorough, make the juice fusion in tealeaves rapid；
(6) it after tumbling, spreads out the tealeaves after tumbling is smooth, is put into oven with 200 DEG C of temperature roasting 15
It is taken out after minute；
(7) tealeaves is poured into crusher after taking out and is crushed, then quantitative pack encapsulation；
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of method making tea bag using yellow stalwart tea incompleteness fresh leaf, it is characterised in that：Include the following steps：
（1）The stalwart fresh tea leaves of the Huang of the incompleteness gathered are uniformly layered on shady and cool dry cement flooring spread and are dried in the air, it is allowed
The evaporation rate for accelerating moisture, improves dry efficiency；
（2）After paving is dried in the air 6-10 hours, tealeaves is uniformly sprinkled to a concentration of 0.05% brine, one is then covered on tealeaves
The transparent plastic film of layer can allow tealeaves to fully absorb brine in this way, and the wherein ratio of fresh leaf and brine is sprayed for 10KG fresh leafs
Spill 1KG brine；
（3）Plastic film is opened after 5-7 hours, the brine sprayed at this time is fully absorbed by tealeaves, it is allowed to place 10-20 naturally
Minute, further it is dried
（4）Then tealeaves is put on inner wall and bottom plate and is fumigated in the Bamboo food steamer of brush last layer ginger juice, smoked
Ginger juice can be fully absorbed by tealeaves when steaming, can increase the beautiful degree of color of tealeaves during later stage cake in this way, and
And ginger oil terpene in ginger juice and phellandium ingredient can enhance the mouthfeel of tealeaves, increase gentle effect, moreover it is possible to inhibit in tealeaves
Miscellaneous taste；
（5）After being fumigated 35-40 minutes with 80 DEG C of temperature, tealeaves is poured out, then allows its natural cooling to cool down, when temperature drops to
Tealeaves is put into tumbling 8 minutes in tumbler when 50 DEG C, it is stifling that the tea polyphenols in tealeaves can be allowed rapidly to assemble so
After become dense alcohol, after cooling down again, tumbling can be made more thorough, make the juice fusion in tealeaves rapid；
（6）It after tumbling, spreads out the tealeaves after tumbling is smooth, is put into oven 15 minutes roasting with 200 DEG C of temperature
After take out；
（7）Tealeaves is poured into crusher after taking-up and is crushed, then quantitative pack encapsulation.
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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 |
| CN1739370A (en) * | 2005-09-15 | 2006-03-01 | 重庆市茶叶研究所 | Superfine green tea powder preparing process |
| CN101496586A (en) * | 2008-02-02 | 2009-08-05 | 唐家豪 | Health tea for beauty treatment and health preserving |
| CN101773181A (en) * | 2010-03-04 | 2010-07-14 | 山东省农业科学院农产品研究所 | Tea containing leaves of Eucommia ulmoides and preparation method thereof |
| CN103564082A (en) * | 2013-11-01 | 2014-02-12 | 南安中都种植有限公司 | Preparation process of salt tea |
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2015
- 2015-04-28 CN CN201510205858.6A patent/CN104855554B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1739370A (en) * | 2005-09-15 | 2006-03-01 | 重庆市茶叶研究所 | Superfine green tea powder preparing process |
| CN101496586A (en) * | 2008-02-02 | 2009-08-05 | 唐家豪 | Health tea for beauty treatment and health preserving |
| CN101773181A (en) * | 2010-03-04 | 2010-07-14 | 山东省农业科学院农产品研究所 | Tea containing leaves of Eucommia ulmoides and preparation method thereof |
| CN103564082A (en) * | 2013-11-01 | 2014-02-12 | 南安中都种植有限公司 | Preparation process of salt tea |
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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 |