CN104996623B - Tea bag obstructs tea and preparation method thereof - Google Patents
Tea bag obstructs tea and preparation method thereof Download PDFInfo
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- CN104996623B CN104996623B CN201510339790.0A CN201510339790A CN104996623B CN 104996623 B CN104996623 B CN 104996623B CN 201510339790 A CN201510339790 A CN 201510339790A CN 104996623 B CN104996623 B CN 104996623B
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Abstract
Tea bag stalk tea and preparation method thereof is related to the processing method and its tea stalk product of tea stalk.It, which is characterized in that, sequentially includes the following steps: sorting: by tea stalk sorting, impurity elimination；Decatize: the tea stalk after sorting is steamed the tea stalk after sorting until tea stalk is well-done at least 100 DEG C of steam；It cuts stalk: the tea stalk after decatize is cooled to room temperature, cut into chunks shape by the length requirement of product；Fermentation: by section shape tea stalk object pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or without astringent taste；It is dry: the tea stalk object drying after fermentation is up to standard to moisture content；Dust removal: the tea stalk object after drying is removed to the powder for being less than bubble bag filtering fineness；Pack: the tea stalk object after dust removal is fitted into bubble bag.The tea stalk object content processed is easy to leach；It brews conveniently；Soup look is pure, reddish brown bright；New tea stalk is without bitter taste；Rich in taste is mellow；Containing the microelement more much more than tealeaves and complex polysaccharide class compound, it is prominent to return sugariness；Strong health-care function；Raw material availability is high；Can mechanization production, production cost is low；Product specification is high；Wide adaptability；Tea stalk can be made full use of to turn waste into wealth.
Description
Technical field
The present invention relates to the processing method of tea stalk and its tea stalk products.
Background technique
For tea stalk as a kind of tea processing residue, the microelement and complex polysaccharide class more richer than tealeaves are contained in the inside
Compound, tea complex polysaccharide class compound think adjustable internal glycometabolism by medical field, can prevent and treat the substance of diabetes.It passes
The dark green tea product of system is not reject tea stalk, and border-sale tea brick is made together with tea stalk in tealeaves.It is consumed now with dark green tea to medium and high quality
Market development is also increasingly particular about the condition of tea product, it is desirable that tea stalk must be rejected all.Since tea stalk accounts for gross tea weight
The about 10%-30% of amount about generates nearly ten thousand tons of tea stalk, these tea stalks if Anhua dark green tea is by more than 40,000 tons of annual output present calculating
Other than partly boiling tea juice for dark green tea fermentation, discarded mostly.In order to make good use of tea stalk, the patent No. 201220224789.5 is public
Tea bar tea has been opened, although being improved in effective use, has been tied up due to not reprocessed, and using section shape tea stalk
Naked bubble is carried out afterwards, is not easy to leach there are content, brewing time is long, brews inconvenience, and poor taste, new tea stalk bitter taste is very heavy,
The utilization rate of tea stalk is low, and excessive contrast is visually formed for tealeaves, it appears and excessively thick spacious, product specification is low,
It ties up and takes a lot of work, high production cost, and be only adapted to the concentration that group drinks and boil tea, the adaptation of product is not wide.
Summary of the invention
It is an object of the invention to disclose it is a kind of tea stalk can be subjected to processing and utilization, conveniently brew, tea stalk content
It is easy leaching, new tea stalk is without bitter taste, and soup look is reddish brown bright, and rich in taste is mellow, and time sugariness is outstanding, is produced into
This is low, wide adaptability, and the preparation method and its tea bag for the tea stalk tea turned waste into wealth obstruct tea.
The technical solution of tea bag stalk tea of the present invention: tea bag obstructs tea, including bubble bag, is characterized in that,
It steeps and the pure tea stalk object containing one of section shape, sheet, unqualified shape tea stalk object or variform is housed in bag.
The technical solution of tea bag stalk tea of the present invention: tea bag obstructs tea, including bubble bag, is characterized in that,
It steeps and tea stalk mixture is housed in bag, the tea stalk mixture of institute's art is by by weight, tea stalk object is 6~10 parts, and tealeaves is 0~4
Part, honeysuckle is 0~2 part, chrysanthemum by 0~2 part, ginkgo 0~2, Cortex Eucommiae is 0~2 part, 0~0.5 part of Chinese yew form.
The technical solution of the preparation method of tea bag of the present invention stalk tea is: the preparation method of tea stalk tea, it is special it
It is in sequentially including the following steps:
A, sorting: by tea stalk sorting, impurity elimination；
B, decatize: the tea stalk after sorting is steamed the tea stalk after sorting until tea stalk is well-done at least 100 DEG C of steam；
C, it cuts stalk: the tea stalk after decatize is cooled to room temperature, cut into chunks shape by the length requirement of product；
D, it ferments: by section shape tea stalk object pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or without astringent taste；
E, drying: the tea stalk object drying after fermentation is up to standard to moisture content；
F, the tea stalk object after drying dust removal: is removed to the powder for being less than bubble bag filtering fineness；
G, it packs: the tea stalk object after dust removal is fitted into bubble bag；
H, quality inspection is packed.
It can successively be carried out after drying steps of the present invention:
Decatize: the tea stalk object after drying is steamed soft；
Briquetting: the tea stalk object for steaming soft is fitted into briquetting in thin bamboo strip basket；
Fermentation is displayed: the tea stalk object after briquetting being placed at aeration-drying ferment and is displayed, is carried out again after meeting the requirements
Dust removal, pouch step.
The technical solution step d of the preparation method of tea bag stalk tea of the present invention cuts stalk, can be located at step b decatize
It carries out before.
The technical solution step e of the preparation method of tea bag stalk tea of the present invention before decatize, can carry out tea stalk again
Object is broken pure or rolls.
Before the fermentation step of the technical solution of the preparation method of tea bag stalk tea of the present invention, tea stalk can be added to
The additive being made of the one or more of them of tealeaves, honeysuckle, chrysanthemum, Cortex Eucommiae, Chinese yew within object weight 40%.
The present invention is easy to leach due to using above technical scheme, the tea stalk object content processed；It brews conveniently；
Soup look is pure, reddish brown bright；New tea stalk is without bitter taste；Rich in taste is mellow；Containing the microelement more much more than tealeaves and again
Polysaccharide compound is closed, it is prominent to return sugariness；Strong health-care function；Raw material availability is high；Can mechanization production, production cost is low；It produces
Product class is high；Wide adaptability；Tea stalk can be made full use of to turn waste into wealth.
Detailed description of the invention
Fig. 1 is prior art products figure；
Fig. 2 tea stalk raw material figure of the present invention；
Fig. 3 briquetting tea stalk figure of the embodiment of the present invention；
Fig. 4 is inventive embodiments product schematic diagram；
Fig. 5 is inventive embodiments product schematic diagram；
Fig. 6 is inventive embodiments product schematic diagram；
Fig. 7 is inventive embodiments product schematic diagram；
Fig. 8 is inventive embodiments product schematic diagram；
Fig. 9 is inventive embodiments product schematic diagram；
Figure 10 is inventive embodiments product schematic diagram.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated.
Embodiment 1: tea bag obstructs the preparation method of tea, sequentially includes the following steps:
A, sorting: by tea stalk sorting, impurity elimination；
B, decatize: the tea stalk after sorting is steamed until tea stalk is well-done at least 100 DEG C of steam；
C, it cuts stalk: the tea stalk after decatize is cooled to room temperature, cut into chunks shape by the length requirement of product；
D, it ferments: by section shape tea stalk object pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or without astringent taste；
E, drying: the tea stalk object drying after fermentation is up to standard to moisture content；
F, the tea stalk object after drying dust removal: is removed to the powder for being less than bubble bag filtering fineness；
G, it packs: the tea stalk object after dust removal is fitted into bubble bag；
H, quality inspection is packed.
If tea stalk is aged tea stalk, fermentation step can be saved.
Embodiment 2: tea bag obstructs the preparation method of tea, sequentially includes the following steps:
A, sorting: by tea stalk sorting, impurity elimination；
B, decatize: by the tea stalk after sorting at least 100 DEG C of steamed until tea stalk is well-done；
C, it cuts stalk: the tea stalk after decatize is cooled to room temperature, cut into chunks shape by product requirement；
D, decatize again: section shape tea stalk object is saturating at least 100 DEG C of steameds；
E, it ferments: the tea stalk object after decatize again is cooled to 45 DEG C more, pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or nothing
Astringent taste；
F, drying: tea stalk object drying after fermentation is up to standard to moisture content；
G, the tea stalk object after drying dust removal: is removed to the powder for being less than bubble bag filtering fineness；
H, it packs: tea stalk object after dust removal is fitted into bubble bag；
I, quality inspection is packed.
Embodiment 3: tea bag obstructs the preparation method of tea, sequentially includes the following steps:
A, sorting: by tea stalk sorting, impurity elimination；
B, decatize: at least 100 DEG C of steamed until tea stalk is well-done；
C, it cuts stalk: the tea stalk after decatize is cooled to room temperature, cut into chunks shape by product requirement；
D, it is crushed: section shape tea stalk object is crushed slabbing or broken non-shape；
E, decatize again: by broken tea stalk object, at least 100 DEG C of steameds to tea stalk object, inside and outside temperature reaches consistent；
F, it ferments: the tea stalk object after decatize again is cooled to 45 DEG C more, pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or nothing
Astringent taste；
G, drying: drying is up to standard to moisture content；
H, dust removal: remove the powder for being less than bubble bag filtering fineness；
I, it packs: tea stalk object is fitted into bubble bag；
J, quality inspection is packed.
Embodiment 4: tea bag obstructs the preparation method of tea, sequentially includes the following steps:
A, sorting: by tea stalk sorting, impurity elimination；
B, it cuts stalk: cutting into chunks shape by product requirement；
C, decatize: at least 100 DEG C of steamed until tea stalk is well-done；
D, it is crushed: the tea stalk after obstructing will be cut and be crushed slabbing or broken non-shape；
E, it ferments: by broken tea stalk object pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or without astringent taste；
F, drying: dry to moisture content≤13%；
G, dust removal: remove the powder for being less than bubble bag filtering fineness；
H, it packs: tea stalk object is fitted into bubble bag；
I, quality inspection is packed.
Embodiment 5: according to the preparation method of the embodiment 1-4 tea bag stalk tea enumerated, difference is: walking dry
It can successively be carried out after rapid:
And decatize: the tea stalk object after drying is steamed soft；
Briquetting: the tea stalk object for steaming soft is fitted into briquetting in thin bamboo strip basket；
Fermentation is displayed: the tea stalk object after briquetting being placed at aeration-drying ferment and is displayed, is carried out again after meeting the requirements
Dust removal, pouch step.
It is as shown in Figure 3 through briquetting, the tea stalk object after displaying that ferments.
Embodiment 6: obstruct the preparation method of tea according to the tea bag of Examples 1 to 5, the decatize: generally using pressure cooker
Furnace steam decatize, steam temperature are controlled at 105 DEG C~130 DEG C, preferably 110 DEG C~125 DEG C or 115 DEG C~120 DEG C；The steaming
Refer to that steaming to tea stalk softens to tea stalk is well-done, until folding is continuous.
Embodiment 7: obstructing the preparation method of tea according to the tea bag of Examples 1 to 5, described broken, can use and roll brokenly
Broken or attrition crushing or impact grinding.
Embodiment 8: according to the tea bag of Examples 1 to 5 obstruct tea preparation method, the fermentation, fermentation time according to
The ageing degree of tea stalk is different and different, and new tea stalk ferments at least 3 days, general 3~10 days or even 10~30 days, it is ensured that no
It can go mouldy, there can be no peculiar smell, 2~3 years tea stalks, fermentation basically reaches requirement in 24~48 hours, has been aged 5 years or more tea
Stalk need not fermentation.Fermentation time is controlled in 3 days or more temperature at 15~28 DEG C, and temperature of the fermentation time within 2 days controls
At 35~45 DEG C.
Embodiment 9: obstruct the preparation method of tea according to the tea bag of Examples 1 to 5, the stalk length of cutting is 3~50mm.Institute
Stating drying is dry to moisture content≤13%.
Embodiment 10: according to the preparation method of the tea bag stalk tea of Examples 1 to 5, difference is the fermentation step
Before, in tea stalk object add tea stalk object weight 40% within by tealeaves, honeysuckle, chrysanthemum, ginkgo, Cortex Eucommiae, the red bean after decatize
The additive of the one or more of them composition of China fir, after mixing pile-fermentation again.Ginkgo is that ginkgo fresh leaf is finished, rubbed
Ginkgo leaf obtained after twisting, being dry.Cortex Eucommiae is folium cortex eucommiae obtained after Fresh Folium Eucommiae is finished, rubbed, dried, and is also possible to brokenly
Bark of Eucommia Ulmoides after broken.Chinese yew refers to root, stem, skin, leaf of Chinese yew etc., and root, stem, skin will be dried broken, and leaf will dry, or warp
Finish, rub, dry be made dry product use.
Embodiment 11: the preparation method of the tea bag stalk tea enumerated according to embodiment 10, by weight, tea stalk object is 6~
10 parts, pile-fermentation is carried out after the ratio mixing that the tealeaves after steaming is soft is 0~4 part.
Embodiment 12: according to the preparation method for the tea bag stalk tea that embodiment 11 enumerates, by weight, tea stalk object is 6.5
Part, the tealeaves after steaming is soft is 3.5 parts or tea stalk object is 7 parts, and the tealeaves after steaming is soft is 3 parts or tea stalk object is 7.5 parts, is steamed
Tealeaves after soft is 2.5 parts or tea stalk object is 8 parts, and the tealeaves after steaming is soft is 2 parts or tea stalk object is 8.5 parts, after steaming is soft
Tealeaves be 1.5, part or tea stalk object are 9 parts, steam it is soft after tealeaves be 1 part or tea stalk object is 9.5 parts, the tea after steaming is soft
Leaf is 0.5 part, and pile-fermentation is carried out after mixing.Mainly need to be added the tealeaves of different proportion according to different mouthfeels.
Embodiment 13: according to the preparation method for the tea bag stalk tea that embodiment 10 enumerates, pile-fermentation is by weight
Part, tea stalk object is 6~9 parts, and 0.5~2 part of tealeaves, 0.5~2 part of honeysuckle or tea stalk object are 6.5~8.5 parts, tealeaves 1~1.5
Part, 0.8~1.5 part of honeysuckle, after mixing pile-fermentation.
Embodiment 14: according to the preparation method for the tea bag stalk tea that embodiment 13 enumerates, pile-fermentation is by weight
Part, tea stalk object is 6 parts, and 2 parts of tealeaves, 2 parts of honeysuckle or tea stalk object are 7 parts, and 2 parts of tealeaves, 1 part of honeysuckle are wet after mixing
Heap fermentation.
Embodiment 15: according to the preparation method for the tea bag stalk tea that embodiment 10 enumerates, pile-fermentation is by weight
Part, tea stalk object is 6~9 parts, 0~2 part of tealeaves, 0~2 part of honeysuckle, and 0~2 part of chrysanthemum, pile-fermentation after mixing.
Embodiment 16: according to the preparation method for the tea bag stalk tea that embodiment 10 enumerates, pile-fermentation is by weight
Part, tea stalk object is 7~9 parts, and Cortex Eucommiae is 1~3 part or tea stalk object is 8 parts, and Cortex Eucommiae is 2 parts, after mixing pile-fermentation.
Embodiment 17: as described in Figure 4, tea bag obstructs tea, including bubble bag (1), when leaching in steeping bag (1) equipped with content
Between with tealeaves is comparable, soup look it is reddish brown it is bright, to return sugariness outstanding containing one of section shape, sheet, unqualified shape tea stalk or more
The tea stalk object (2) of kind form.Its form is different processing technology formation, only takes and cuts stalk technique, as shown in figure 5, tea
Obstructing object with section shape is the overwhelming majority, and the length of section shape is 0.3~5cm, general 1~3cm or 1.5~2cm；It cuts to take after obstructing and roll
Technique, as shown in fig. 6, tea stalk object is the overwhelming majority with sheet；Disintegrating process is taken after cutting stalk, as shown in fig. 7, tea stalk object
It is the overwhelming majority with unqualified shape, when crushing can only be processed into powder, to retain its fibre structure, cannot be ground into powdery, otherwise
It will lead to millet paste and suspended matter occur.
Embodiment 18: as shown in figure 8, tea bag obstructs tea, including bubble bag (1), tea stalk mixture is housed in bubble bag (1)
(3), the tea stalk mixture (3) is by by weight, tea stalk object is 6~10 parts, and tealeaves is 0~4 part, and honeysuckle is 0~2
Part, chrysanthemum is 0~2 part, 0~2 part of ginkgo, Cortex Eucommiae are mixture composed by 0~2 part.
Embodiment 19: tea bag obstructs tea, including bubble bag (1), tea stalk mixture (3) is housed in bubble bag (1), the tea
Obstruct mixture (3), by weight, tea stalk object is 7~9 parts, and tealeaves is 1~3 part.
Embodiment 20: tea bag obstructs tea, including bubble bag (1), tea stalk mixture (3) is housed in bubble bag (1), the tea
Obstruct mixture (3), by weight, tea stalk object is 7.5~8.5 parts, and tealeaves is 1.5~2.5 parts.
Embodiment 21: tea bag obstructs tea, including bubble bag (1), and tea stalk mixture (3) are housed in bubble bag (1), tea stalk mixing
Object (3) is by by weight, tea stalk object is 8 parts, and honeysuckle is 0.5 part, and chrysanthemum is 1 part by 0.5 part, Cortex Eucommiae and forms.
Embodiment 22: tea bag obstructs tea, including bubble bag (1), tea stalk mixture (3) is housed in bubble bag (1), the tea stalk
Mixture (3) is by by weight, tea stalk object is 7~8 parts, and tealeaves is 1~2 part, and honeysuckle is 0.5~1 part, chrysanthemum 0.5
~1 part is formed.
Embodiment 23: tea bag obstructs tea, including bubble bag (1), tea stalk mixture (3) is housed in bubble bag (1), the tea stalk
Mixture (3) is by by weight, and tea stalk object is 8 parts, and 0~1 part of tealeaves, 1 part of honeysuckle or 1 part of chrysanthemum are formed.
Embodiment 24: as shown in figure 9, tea bag obstructs tea, including bubble bag (1), tea stalk mixture is housed in bubble bag (1)
(3), the tea stalk mixture (3) is by by weight, and tea stalk object is 7~9 parts, and Cortex Eucommiae is 1~3 part or tea stalk object is 8 parts,
Cortex Eucommiae is formed by 2 parts.
Embodiment 25: tea bag obstructs tea, including bubble bag (1), tea stalk mixture (3) is housed in bubble bag (1), the tea stalk
Mixture (3) is by by weight, 8~9 parts of tea stalk object, 1~2 part of Cortex Eucommiae is formed.
Embodiment 26: tea bag obstructs tea, including bubble bag (1), tea stalk mixture (3) is housed in bubble bag (1), the tea stalk
Mixture (3) is by by weight, tea stalk object is 7~9 parts, and 0~2 part of ginkgo is formed.
Embodiment 27: tea bag obstructs tea, including bubble bag (1), and tea stalk object mixture (2) is housed in bubble bag (1), described
Tea stalk mixture (2), by weight, tea stalk object are 6.5 parts, and tealeaves is 3.5 parts or tea stalk object is 7 parts, and tealeaves is 3 parts, or
Person's tea stalk object is 7.5 parts, and tealeaves is 2.5 parts or tea stalk object is 8 parts, and tealeaves is 2 parts or tea stalk object is 8.5 parts, tealeaves
It is 1.5, part or tea stalk object are 9 parts, and tealeaves is 1 part or tea stalk object is 9.5 parts, and tealeaves is 0.5 part.Mainly according to not
Same mouthfeel needs to be added the tealeaves of different proportion.Tea kinds can be dark green tea or green tea or yellow tea etc., and according to mouth
Different tealeaves is added needed for taste.
Embodiment 28: tea bag obstructs tea, including bubble bag (1), tea stalk mixture (2) is housed in bubble bag (1), the tea
Obstruct mixture (2), by weight, tea stalk object is 6~9 parts, and 0.5~2 part of tealeaves, 0.5~2 part of honeysuckle or tea stalk object are 6.5
~8.5 parts, 1~1.5 part of tealeaves, 0.8~1.5 part of honeysuckle.
Embodiment 29: as shown in Figure 10, tea bag obstructs tea, including bubble bag (1), mixes in bubble bag (1) equipped with tea stalk object
Object (2), the tea stalk mixture (2), by weight, tea stalk object are 6 parts, and 2 parts of tealeaves, 2 parts of honeysuckle or tea stalk object are 7
Part, 2 parts of tealeaves, 1 part of honeysuckle.
Embodiment 30: tea bag obstructs tea, including bubble bag (1), and tea stalk object mixture (2) is housed in bubble bag (1), described
Tea stalk mixture (2), by weight, tea stalk object are 6~9 parts, 0~2 part of tealeaves, 0~2 part of honeysuckle, 0~2 part of chrysanthemum.
Embodiment 31: tea bag obstructs tea, including bubble bag (1), and tea stalk object mixture (2) is housed in bubble bag (1), described
Tea stalk mixture (2) is 9~10 parts by weight tea stalk object, and 0.1~1 part or 0.3~0.5 part of Chinese yew is formed.
The technical effect of technical effect and the prior art caused by the embodiment of the present invention is compared as follows:
Claims (40)
1. tea bag obstructs tea, including bubble bag (1), it is characterised in that: equipped with rear pile-fermentation by evenly mixing in bubble bag (1)
Tea stalk mixture (3), the tea stalk mixture (3) are by by weight, tea stalk object is 6~10 parts, and tealeaves is 0~4 part, gold
Honeysuckle flower is 0~2 part, chrysanthemum by 0~2 part, 0~2 part of ginkgo, Cortex Eucommiae be 0~2 part, 0~0.1 part of Chinese yew form.
2. tea bag according to claim 1 obstructs tea, it is characterised in that: the tea stalk mixture (3), by weight,
Tea stalk object is 7~9 parts, and tealeaves is 1~3 part.
3. tea bag according to claim 2 obstructs tea, it is characterised in that: the tea stalk mixture (3), by weight,
Tea stalk object is 8 parts, and tealeaves is 2 parts.
4. tea bag according to claim 1 obstructs tea, it is characterised in that: tea stalk mixture (3) is the tea stalk by by weight
Object is 8 parts, and honeysuckle is 0.5 part, and chrysanthemum is 1 part by 0.5 part, Cortex Eucommiae and forms.
5. tea bag according to claim 1 obstructs tea, it is characterised in that: the tea stalk mixture (3), is by by weight
Part, tea stalk object is 7~8 parts, and tealeaves is 1~2 part, and honeysuckle is 0.5~1 part, and chrysanthemum is formed by 0.5~1 part.
6. tea bag according to claim 1 obstructs tea, it is characterised in that: the tea stalk mixture (3), is by by weight
Part, tea stalk object is 8 parts, and 0~1 part of tealeaves, 1 part of honeysuckle or 1 part of chrysanthemum are formed.
7. tea bag according to claim 1 obstructs tea, it is characterised in that: the tea stalk mixture (3), is by by weight
Part, tea stalk object is 7~9 parts, and Cortex Eucommiae is 1~3 part.
8. tea bag according to claim 7 obstructs tea, it is characterised in that: the tea stalk mixture (3), is by by weight
Part, 8 parts of tea stalk object, 2 parts of Cortex Eucommiae are formed.
9. tea bag according to claim 1 obstructs tea, it is characterised in that: the tea stalk mixture (3), is by by weight
Part, tea stalk object is 7~9 parts, and 1~2 part of ginkgo is formed.
10. tea bag according to claim 1 obstructs tea, it is characterised in that: the tea stalk mixture (3), is by by weight
Part, tea stalk object is 9~10 parts, and 0.01~0.1 part of Chinese yew is formed.
11. the preparation method of tea bag stalk tea, it is characterised in that sequentially include the following steps:
A, sorting: by tea stalk sorting, impurity elimination；
B, decatize: the tea stalk after sorting is steamed the tea stalk after sorting until tea stalk is well-done at least 100 DEG C of steam；
C, it cuts stalk: the tea stalk after decatize is cooled to room temperature, cut into chunks shape by the length requirement of product；
D, it ferments: by section shape tea stalk object, pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or without astringent taste；
E, drying: the tea stalk object drying after fermentation is up to standard to moisture content；
F, the tea stalk object after drying dust removal: is removed to the powder for being less than bubble bag filtering fineness；
G, it packs: the tea stalk object after dust removal is fitted into bubble bag；
H, quality inspection is packed.
12. the preparation method of tea bag stalk tea, it is characterised in that sequentially include the following steps:
A, sorting: by tea stalk sorting, impurity elimination；
B, decatize: the tea stalk after sorting is steamed the tea stalk after sorting until tea stalk is well-done at least 100 DEG C of steam；
C, it cuts stalk: the tea stalk after decatize is cooled to room temperature, cut into chunks shape by the length requirement of product；
D, it ferments: by section shape tea stalk object, pile-fermentation to soup look reddish yellow, mouthfeel micro-puckery or without astringent taste；
E, drying: the tea stalk object drying after fermentation is up to standard to moisture content；
F, again decatize: by after drying tea stalk object steam it is soft；
G, the tea stalk object for steaming soft briquetting: is fitted into briquetting in thin bamboo strip basket；
H, fermentation is displayed: the tea stalk object after briquetting being placed at aeration-drying ferment and is displayed；
I, dust removal: the tea stalk object after fermentation is displayed removes the powder for being less than bubble bag filtering fineness；
J, it packs: the tea stalk object after dust removal is fitted into bubble bag；
K, quality inspection is packed.
13. the preparation method of tea bag stalk tea according to claim 11 or 12, it is characterised in that described cuts stalk step
It is to be carried out before steaming step.
14. the preparation method of tea bag stalk tea according to claim 11 or 12, it is characterised in that described cuts stalk step
Later, it carries out brokenly essence: section shape tea stalk object is crushed slabbing or broken non-shape.
15. the preparation method of tea bag stalk tea according to claim 11 or 12, it is characterised in that before the fermentation,
It carries out decatize again: it is saturating at least 100 DEG C of steameds that the tea stalk object after obstructing will be cut.
16. the preparation method of tea bag stalk tea according to claim 14, it is characterised in that after the broken pure step,
Carry out decatize again: the tea stalk object of broken essence is saturating at least 100 DEG C of steameds.
17. the preparation method of the stalk of tea bag described in 1~12,16 any one tea according to claim 1, it is characterised in that described
Decatize: steam temperature control at 105 DEG C~130 DEG C.
18. the preparation method of tea bag stalk tea according to claim 17, it is characterised in that the decatize: steam temperature
Control is at 110 DEG C~125 DEG C.
19. the preparation method of tea bag stalk tea according to claim 18, it is characterised in that the decatize: steam temperature
Control is at 115 DEG C~120 DEG C.
20. the preparation method of tea bag stalk tea according to claim 11 or 12, it is characterised in that the steaming is ripe to tea stalk
Refer to that steaming to tea stalk softens thoroughly, until folding is continuous.
21. the preparation method of tea bag stalk tea according to claim 11 or 12, it is characterised in that the fermentation, fermentation
Time, new tea stalk fermented at least 3 days, 2~3 years tea stalks depending on the ageing degree of tea stalk, fermented 24~48 hours.
22. the preparation method of tea bag according to claim 11 or 12 stalk tea, it is characterised in that the stalk length of cutting is
0.3~5cm.
23. the preparation method of tea bag according to claim 22 stalk tea, it is characterised in that it is described cut stalk length be 1~
3cm。
24. the preparation method of tea bag according to claim 23 stalk tea, it is characterised in that it is described cut stalk length be 1.5~
2cm。
25. the preparation method of tea bag stalk tea according to claim 11 or 12, it is characterised in that be the fermentation step
Added before rapid, in tea stalk object within tea stalk object weight 40% by the tealeaves, honeysuckle, chrysanthemum, ginkgo, Cortex Eucommiae, red after decatize
The additive of the one or more of them composition of beans China fir, after mixing pile-fermentation again.
26. the preparation method of tea bag stalk tea according to claim 25, it is characterised in that before being the fermentation step,
It is that by weight, tea stalk object is 6~10 parts, carries out pile-fermentation after the ratio mixing that the tealeaves after steaming is soft is 0~4 part.
27. the preparation method of tea bag according to claim 26 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 7~9 parts, carry out pile-fermentation after the ratio mixing that the tealeaves after steaming is soft is 1~3 part.
28. the preparation method of tea bag according to claim 27 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 8 parts, carry out pile-fermentation after the ratio mixing that the tealeaves after steaming is soft is 2 parts.
29. the preparation method of tea bag according to claim 25 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 6~9 parts, 0.5~2 part of tealeaves, 0.5~2 part of honeysuckle, after mixing pile-fermentation.
30. the preparation method of tea bag according to claim 29 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 6.5~8.5 parts, 1~1.5 part of tealeaves, 0.8~1.5 part of honeysuckle, and pile-fermentation after mixing.
31. the preparation method of tea bag according to claim 25 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 6~9 parts, 0~2 part of tealeaves, 0~2 part of chrysanthemum, and pile-fermentation after mixing.
32. the preparation method of tea bag according to claim 25 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 7~9 parts, 1~3 part of Cortex Eucommiae, pile-fermentation after mixing.
33. the preparation method of tea bag according to claim 25 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 7~9 parts, and ginkgo is 1~3 part, after mixing pile-fermentation.
34. the preparation method of tea bag according to claim 25 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 7~9 parts, and 1~3 part of Cortex Eucommiae, ginkgo is 1~3 part, after mixing pile-fermentation.
35. the preparation method of tea bag according to claim 32 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 8 parts, 2 parts of Cortex Eucommiae, pile-fermentation after mixing.
36. the preparation method of tea bag according to claim 33 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 8 parts, and ginkgo is 2 parts, after mixing pile-fermentation.
37. the preparation method of tea bag according to claim 34 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 8 parts, and 2 parts of Cortex Eucommiae, ginkgo is 2 parts, after mixing pile-fermentation.
38. the preparation method of tea bag according to claim 25 stalk tea, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 9~10 parts, and Chinese yew is 0.1~1 part, after mixing pile-fermentation.
39. the tea bag according to claim 38 stalk tea preparation method, it is characterised in that before the fermentation step, be by
Parts by weight, tea stalk object are 9~10 parts, and Chinese yew is 0.3~0.5 part, after mixing pile-fermentation.
40. the preparation method of tea bag stalk tea according to claim 21, which is characterized in that the fermentation, new tea stalk hair
Ferment 3~10 days, fermentation temperature was controlled at 15~28 DEG C.
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| CN105248723A (en) * | 2015-11-03 | 2016-01-20 | 湖南梅山黑茶股份有限公司 | Lotus-flavored Fuzhuan tea bag and preparation method thereof |
| CN108391735A (en) * | 2017-02-06 | 2018-08-14 | 蔡文安 | A kind of eucommia bark health-care tea and preparation method thereof |
| CN108674738B (en) * | 2018-04-27 | 2020-11-13 | 日照春茗机械制造有限公司 | Tealeaves and tea stalk automatic feeding proportioning device |
| CN109997938A (en) * | 2019-04-12 | 2019-07-12 | 贵州贵和隆科技研发有限公司 | A kind of tea polyphenols and preparation method thereof prepared using tea stalk as raw material |
| CN114504033A (en) * | 2022-03-09 | 2022-05-17 | 湄潭银柜山茶业有限公司 | Production and utilization method of tea leaves, tea branches and tea stalks |
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