CN104957302A - Method for producing tea bags through incomplete fresh leaves of Anji white tea - Google Patents

Method for producing tea bags through incomplete fresh leaves of Anji white tea Download PDF

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Publication number
CN104957302A
CN104957302A CN201510336981.1A CN201510336981A CN104957302A CN 104957302 A CN104957302 A CN 104957302A CN 201510336981 A CN201510336981 A CN 201510336981A CN 104957302 A CN104957302 A CN 104957302A
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China
Prior art keywords
tea
tealeaves
tea leaves
leaves
fresh
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CN201510336981.1A
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Chinese (zh)
Inventor
陈惠荣
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Anhui Mingyang Ecological Agricultural Co Ltd
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Anhui Mingyang Ecological Agricultural Co Ltd
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Priority to CN201510336981.1A priority Critical patent/CN104957302A/en
Publication of CN104957302A publication Critical patent/CN104957302A/en
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Abstract

The invention provides a method for producing tea bags through incomplete fresh leaves of an Anji white tea, and relates to the technical field of a tea leaf processing technology. The method comprises the following steps: uniformly spreading and airing fresh leaves, sprinkling glutinous rice flour once on the tea leaves every half an hour, after sprinkling the glutinous rice flour, putting the tea leaves into a roller tea frying machine to be fried hot, then taking the tea leaves out of the roller tea frying machine, putting the tea leaves into a rolling and kneading machine to be rolled and kneaded, then uniformly spreading and putting the kneaded tea leaves in an airing frame, naturally airing the tea leaves which are speaded and put for 24 hours, then putting the aired tea leaves in an oven, roasting the tea leaves in the oven for 20-30 minutes, taking out the roasted tea leaves, pouring the tea leaves taken out of the oven into a crusher, crushing the tea leaves in the crusher, then quantitatively packing the crushed tea leaves, and encapsulating bags so as to obtain the tea bags. According to the method disclosed by the invention, broken fresh leaves of the Anji white tea can be reasonably used, recovered and reused so as to produce Anji white tea bags with rich and fragrant taste, so that not only is the added value increased, but also raw materials are saved; therefore, the utilization rate of the fresh Anji white tea leaves is increased, the production cost is reduced, and the quality of the tea leaves is improved.

Description

The incomplete fresh leaf of the white tea in Anji is utilized to make the method for tea bag
Technical field:
The present invention relates to Tea Processing technology field, be specifically related to utilize the incomplete fresh leaf of the white tea in Anji to make the method for tea bag.
Background technology:
Just there is the custom of making tea, having tea in China from ancient times.Ordinary tea leaves is mainly divided into several large class such as white tea, white tea, blue or green tea (comprising Iron Guanyin, oolong tea, clovershrub), black tea, black tea (Pu'er tea), and this divides from low to high according to tea leaf fermentation degree substantially.White tea is one of six large teas.White tea nutritional labeling is high, enjoys liking of people at white tea today pursuing health,
In order to improve the alimentary health-care function of white tea; and the pursuit of crowd to various fragrance that meet all tastes; in the overshoot carrying out white tea making, quote multiple Chinese herbal medicine dialogue tea be prepared; and the white tea fresh leaves in Anji 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 breakages, incomplete tealeaves are screened and directly abandoned; virtually cause 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 white tea fresh leaves in Anji of Appropriate application breakage can carry out recycling, make a kind of white tea bag in Anji of taste giving off a strong fragrance, improve the utilization rate of the white tea fresh leaves in Anji with this, the incomplete fresh leaf of the white tea in Anji that utilizes 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 the white tea in Anji to make the method for tea bag, comprise the following steps:
(1) be layered on plucking the fresh tea leaf in its of returning uniformly paving is carried out in shady and cool dry cement flooring dry in the air, the evaporation rate of moisture can be accelerated like this, be convenient to tea-drying;
(2) when paving is dried in the air, on tealeaves, a glutinous rice flour is just spread at interval of half an hour, fresh and tender degree according to tealeaves spreads 5-7 time, the ratio of the white tea fresh leaves of the consumption of the glutinous rice flour at every turn spread and Anji is 1:100, namely the fresh leaf of every 100 kilograms needs the glutinous rice flour spreading 1 kilogram at every turn, glutinous rice flour can make the more bud green taste that can also increase tealeaves of the color and luster of tealeaves, and the millet paste in later stage can be made stronger, and the content of Tea Polyphenols in tealeaves can be made to increase;
(3) spread glutinous rice flour after tealeaves is put into cylinder and fries in tea machine and make popular, when temperature reaches 50-60 DEG C, stop heating and tealeaves being taken out;
(4) take out after tealeaves and place it in tumbling 5-10 minute in tumbler, then evenly spread out to be placed in drying frame and carry out natural wind and dry in the air, the wind time of drying in the air is 24 hours,
(5) then tealeaves placement is baked 20-30 minute with the temperature of 70-80 ° in an oven;
(6) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates;
The invention has the beneficial effects as follows: the white tea fresh leaves in Anji of Appropriate application breakage can carry out recycling, make a kind of white tea bag in Anji of taste giving off a strong fragrance, not only increase added value, also save raw material, the utilization rate of the white tea fresh leaves in Anji is improved 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 the white tea in Anji to make the method for tea bag, comprise the following steps:
(1) be layered on plucking the fresh tea leaf in its of returning uniformly paving is carried out in shady and cool dry cement flooring dry in the air, the evaporation rate of moisture can be accelerated like this, be convenient to tea-drying;
(2) when paving is dried in the air, on tealeaves, a glutinous rice flour is just spread at interval of half an hour, fresh and tender degree according to tealeaves spreads 5 times, the ratio of the white tea fresh leaves of the consumption of the glutinous rice flour at every turn spread and Anji is 1:100, namely the fresh leaf of every 100 kilograms needs the glutinous rice flour spreading 1 kilogram at every turn, glutinous rice flour can make the more bud green taste that can also increase tealeaves of the color and luster of tealeaves, and the millet paste in later stage can be made stronger, and the content of Tea Polyphenols in tealeaves can be made to increase;
(3) spread glutinous rice flour after tealeaves is put into cylinder and fries in tea machine and make popular, when temperature reaches 50 DEG C, stop heating and tealeaves being taken out;
(4) take out and to place it in tumbler tumbling after tealeaves 5 minutes, then evenly spread out to be placed in drying frame and carry out natural wind and dry in the air, the wind time of drying in the air is 24 hours,
(5) then tealeaves placement is baked 20 minutes with the temperature of 70 DEG C ° in an oven;
(6) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates;
Embodiment 2:
Utilize the incomplete fresh leaf of the white tea in Anji to make the method for tea bag, comprise the following steps:
(1) be layered on plucking the fresh tea leaf in its of returning uniformly paving is carried out in shady and cool dry cement flooring dry in the air, the evaporation rate of moisture can be accelerated like this, be convenient to tea-drying;
(2) when paving is dried in the air, on tealeaves, a glutinous rice flour is just spread at interval of half an hour, fresh and tender degree according to tealeaves spreads 7 times, the ratio of the white tea fresh leaves of the consumption of the glutinous rice flour at every turn spread and Anji is 1:100, namely the fresh leaf of every 100 kilograms needs the glutinous rice flour spreading 1 kilogram at every turn, glutinous rice flour can make the more bud green taste that can also increase tealeaves of the color and luster of tealeaves, and the millet paste in later stage can be made stronger, and the content of Tea Polyphenols in tealeaves can be made to increase;
(3) spread glutinous rice flour after tealeaves is put into cylinder and fries in tea machine and make popular, when temperature reaches 60 DEG C, stop heating and tealeaves being taken out;
(4) take out and to place it in tumbler tumbling after tealeaves 10 minutes, then evenly spread out to be placed in drying frame and carry out natural wind and dry in the air, the wind time of drying in the air is 24 hours,
(5) then tealeaves placement is baked 30 minutes with the temperature of 80 DEG C in an oven;
(6) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates;
Embodiment 3:
Utilize the incomplete fresh leaf of the white tea in Anji to make the method for tea bag, comprise the following steps:
(1) be layered on plucking the fresh tea leaf in its of returning uniformly paving is carried out in shady and cool dry cement flooring dry in the air, the evaporation rate of moisture can be accelerated like this, be convenient to tea-drying;
(2) when paving is dried in the air, on tealeaves, a glutinous rice flour is just spread at interval of half an hour, fresh and tender degree according to tealeaves spreads 6 times, the ratio of the white tea fresh leaves of the consumption of the glutinous rice flour at every turn spread and Anji is 1:100, namely the fresh leaf of every 100 kilograms needs the glutinous rice flour spreading 1 kilogram at every turn, glutinous rice flour can make the more bud green taste that can also increase tealeaves of the color and luster of tealeaves, and the millet paste in later stage can be made stronger, and the content of Tea Polyphenols in tealeaves can be made to increase;
(3) spread glutinous rice flour after tealeaves is put into cylinder and fries in tea machine and make popular, when temperature reaches 55 DEG C, stop heating and tealeaves being taken out;
(4) take out and to place it in tumbler tumbling after tealeaves 8 minutes, then evenly spread out to be placed in drying frame and carry out natural wind and dry in the air, the wind time of drying in the air is 24 hours,
(5) then tealeaves placement is baked 25 minutes with the temperature of 75 DEG C in an oven;
(6) 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 the white tea in Anji to make the method for tea bag, it is characterized in that: comprise the following steps:
(1) be layered on plucking the fresh tea leaf in its of returning uniformly paving is carried out in shady and cool dry cement flooring dry in the air, the evaporation rate of moisture can be accelerated like this, be convenient to tea-drying;
(2) when paving is dried in the air, on tealeaves, a glutinous rice flour is just spread at interval of half an hour, fresh and tender degree according to tealeaves spreads 5-7 time, the ratio of the white tea fresh leaves of the consumption of the glutinous rice flour at every turn spread and Anji is 1:100, namely the fresh leaf of every 100 kilograms needs the glutinous rice flour spreading 1 kilogram at every turn, glutinous rice flour can make the more bud green taste that can also increase tealeaves of the color and luster of tealeaves, and the millet paste in later stage can be made stronger, and the content of Tea Polyphenols in tealeaves can be made to increase;
(3) spread glutinous rice flour after tealeaves is put into cylinder and fries in tea machine and make popular, when temperature reaches 50-60 DEG C, stop heating and tealeaves being taken out;
(4) take out after tealeaves and place it in tumbling 5-10 minute in tumbler, then evenly spread out to be placed in drying frame and carry out natural wind and dry in the air, the wind time of drying in the air is 24 hours,
(5) then tealeaves placement is baked 20-30 minute with the temperature of 70-80 ° in an oven;
(6) be poured into by tealeaves in disintegrating machine broken after taking out, then quantitatively pack encapsulates.
CN201510336981.1A 2015-06-17 2015-06-17 Method for producing tea bags through incomplete fresh leaves of Anji white tea Pending CN104957302A (en)

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CN104957302A true CN104957302A (en) 2015-10-07

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090035427A1 (en) * 2007-08-01 2009-02-05 Ronald Tyler Rubin Sweet tea composition without use of natural or artificial sweeteners
CN102648727A (en) * 2012-02-14 2012-08-29 李小英 Acer truncatum leaves health bagged tea and preparation technique thereof
CN102687774A (en) * 2012-05-29 2012-09-26 昆明七彩云南庆沣祥茶业股份有限公司 Processing method of teucrium manghuaense
CN102919693A (en) * 2012-11-17 2013-02-13 镇江市丹徒区上党墅农茶叶专业合作社 Preparation method for waxy rice tea cake
CN103211054A (en) * 2013-05-09 2013-07-24 李彤 Tea bag of jasmine white tea and preparation method thereof
CN103798420A (en) * 2014-01-24 2014-05-21 浙江安吉宋茗白茶有限公司 Processing technology for Anji white tea
CN104621284A (en) * 2014-11-13 2015-05-20 新疆昌吉康隆生物科技有限公司 Liquorice and chrysanthemum tea

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090035427A1 (en) * 2007-08-01 2009-02-05 Ronald Tyler Rubin Sweet tea composition without use of natural or artificial sweeteners
CN102648727A (en) * 2012-02-14 2012-08-29 李小英 Acer truncatum leaves health bagged tea and preparation technique thereof
CN102687774A (en) * 2012-05-29 2012-09-26 昆明七彩云南庆沣祥茶业股份有限公司 Processing method of teucrium manghuaense
CN102919693A (en) * 2012-11-17 2013-02-13 镇江市丹徒区上党墅农茶叶专业合作社 Preparation method for waxy rice tea cake
CN103211054A (en) * 2013-05-09 2013-07-24 李彤 Tea bag of jasmine white tea and preparation method thereof
CN103798420A (en) * 2014-01-24 2014-05-21 浙江安吉宋茗白茶有限公司 Processing technology for Anji white tea
CN104621284A (en) * 2014-11-13 2015-05-20 新疆昌吉康隆生物科技有限公司 Liquorice and chrysanthemum tea

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
叶乃兴: "《白茶科学﹒技术与市场》", 31 July 2010, 中国农业出版社 *
沈立荣等: "《关注身边的食品安全》", 31 July 2007, 中国轻工业出版社 *

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