CN108813018A - A kind of preparation method of tea bag and manufactured tea bag - Google Patents
A kind of preparation method of tea bag and manufactured tea bag Download PDFInfo
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- CN108813018A CN108813018A CN201810717837.6A CN201810717837A CN108813018A CN 108813018 A CN108813018 A CN 108813018A CN 201810717837 A CN201810717837 A CN 201810717837A CN 108813018 A CN108813018 A CN 108813018A
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- tea
- tea bag
- tealeaves
- rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Food Science & Technology (AREA)
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- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of preparation method of tea bag and manufactured tea bags.Preparation method of the present invention includes the following steps：Using rice-pudding leaf as tea bag, the tealeaves baked is contained, tea bag is formed, to get tea bag finished product after gained tea bag is baked.Grade-safe strainer of the tea bag made of the method for the invention using rice-pudding leaf as tealeaves, have the advantages that convenient brew, drink gracefulness, simultaneously, the rice-pudding leaf and tealeaves interact in baking process, and faint scent and the tea perfume fusion of rice-pudding leaf increase the quality of tea, in addition, the aperture of rice-pudding leaf is small, and millet paste bubbles out slowly, prolonged resistance to bubble.
Description
Technical field
The present invention relates to food processing fields, preparation method and manufactured bag bubble in particular to a kind of tea bag
Tea.
Background technique
Tea tree is a kind of evergreen shrubs for belonging to Theaceae, is sprouted in spring young leaves, early summer is grown to young leaves, picks its
Tender leaf is tealeaves, can be used as beverage by processing roasting.Chinese Medicine ancient books and records are recorded, and there is tealeaves lower gas to help digestion, remove phlegm
Heat, relieving thirst and restlessness, refresh oneself's (hot downlink, upper from clear), throat, lethargic sleep of waking up, dispel the effects of alcohol and food, sharp stool and urine and other effects.
1908, a small amount of tealeaves was divided in silk quality pouch by American Thomas Su Liwen, was for the earliest of tea bag
Form.And due to having the characteristics that quickly and easily to brew, and tea bag is conducive to filtering tea and millet paste, the rapid fashionable full generation of tea bag
Boundary, the fast crowd of rhythm of life more favor the tea bag in the form of tea bag is this.Currently, the tea sold in the form of tea bag has accounted for
95%.
In development process in more than 100 years, people have devised more tea bag package materials, by initial cotton bag, yarn
Bag, Nylon Bag, non-woven bag finally, by now Environmental protection bags such as higher zein fiber of safety；It has also been invented more beautiful
Appearance is initially the tetra-pack of plane, is then improved to three-dimensional tea bag；In addition, the combination of tealeaves and flowers and plants, tealeaves and Chinese medicine
In conjunction with even more enriching the kind of tea bag；The tea leaf quality of tea bag is also continuously improved in the process, by initial tea powder,
Fannings, prophyll tea by now, it is clear that in addition to convenient, people have higher pursuit to the safety of tea bag, beauty, quality.
But the effect of current teabag bag is single, and only the material as package tea exists, and tea bag is to separate with tealeaves
, tea bag does not have facilitation to tea.Just at this moment, scenting craft has further inspired the thinking of people.Basement flower is also known as scenting
Jasmine tea is the key operation for making jasmine tea：Tea base and fresh flower evenly mix and stack the process of composition.Since tealeaves is with extremely strong
Adsorptivity, in stacking process fragrant flower spue fragrance, absorbed immediately by the tea base of surrounding, tea base becomes as with strong
The jasmine tea of the fragrance of a flower just starts to rocket when fragrant flower no longer normally spits perfume (or spice), i.e., separates flower slag with tea base with method for sieving, rocket
If product moisture afterwards more than 8-9%, just must reduce moisture by multiple fire in time, cooling basement again is spent once after the multiple fire of basement base, is claimed
For two basements, high-grade jasmine tea some more to seven or eight basements.
By scenting craft, it is thought that the aromatic plant of tool perhaps can be found, to wrap up tealeaves, and pass through technique
Improvement, make tealeaves absorb plant fragrance, form the tea bag of individual style.In this respect, relevant invention grinds
Study carefully, such as small green mandarin orange tea, the general tea of tangerine, bergamot tea, exactly reconcile the Chen Xiang of Pu'er tea using the distinctive mandarin orange perfume (or spice) of rutaceae,
Keep tea perfume more strong fragrant, while remaining the fashion tea product that Pu'er is distinctive mellow, is made.Although plant and tea have more
Good fusion, but at the same time, it brew aspect but unlike tea bag as it is convenient, still needed in taking-up when brewing
The loose tea in face brews, and so-called plant tea bag looks like an illusion.
In view of this, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of preparation method of tea bag, and manufactured tea bag is using rice-pudding leaf as tea
The grade-safe strainer of leaf, have the advantages that it is convenient brew, drink gracefulness, meanwhile, the rice-pudding leaf and tealeaves are in baking process
Middle interaction, faint scent and the tea perfume fusion of rice-pudding leaf, increases the quality of tea, in addition, the aperture of rice-pudding leaf is small, millet paste bubbles out slowly,
Prolonged resistance to bubble；
Further, the method for the invention also carries out the rice-pudding leaf to include cleaning, thermophilic digestion, secondary cleaning and cold
Processing including water immersion, on the one hand plays the role of cleaning and disinfection, on the other hand, can by thermophilic digestion and cold water soak
To increase rice-pudding leaf aperture, increase the permeability of rice-pudding leaf, be conducive to millet paste and discharged from tea bag, shorten brewing time, obtains fast punching
Effect；
Further, the method for the invention chooses black tea, and preferably Keemun black tea, more preferable Qimen sweet oak leaf kind prepares packed
Tea, manufactured bag tea have the distinctive strong fragrance of black tea fragrant and sweet, and flavour pure and mild time is sweet, and content is abundant, warm-natured, energy resolving sputum,
Help digestion, whet the appetite reconciliation it is greasy；
The second object of the present invention is to provide the tea bag being prepared by preceding method, and the tea bag has food
Security performance is high, it is convenient to brew, drinks gracefulness, and the faint scent of tea perfume and rice-pudding leaf is perfectly combined, advantage in good taste.
In order to realize above-mentioned purpose of the invention, spy uses following technical scheme：
A kind of preparation method of tea bag, the preparation method comprises the following steps：Using rice-pudding leaf as tea bag, contains and bake
Good tealeaves forms tea bag, to get tea bag finished product after gained tea bag is baked.
In some specific embodiments, described contain includes that rice-pudding leaf is used directly to wrap up the tea as lapping
Leaf is simultaneously tied up, alternatively, tealeaves to be added directly into the tea bag made of rice-pudding leaf and seal.
In some specific embodiments, the baking conditions of the tea bag are 60~80 DEG C of 2~6h of baking.
In some specific embodiments, the method also includes before containing tealeaves, to rice-pudding leaf included with
The pre-treatment of lower step：Successively rice-pudding leaf is cleaned, the processing of thermophilic digestion, secondary cleaning and cold water soak.
In some specific embodiments, the condition of the thermophilic digestion is：110~121 DEG C, under 2~2.5Kg pressure
20~30min of boiling；The condition of the cold water soak is：10~20 DEG C of 30~60min of immersion.
In some specific embodiments, the tealeaves is black tea, it is preferred that the black tea is Keemun black tea；It is more excellent
Selection of land, the Keemun black tea are Qimen sweet oak leaf kind.
In some specific embodiments, the tealeaves baked through picking, screen, wither, rub, ferment and do
Type drying forms.
In some specific embodiments, the picking and screening include：Period in grain rains picks the two leaves and a bud of tea tree
Or three leaf of a bud, select tea shape good dark brownish green, removal impurity and old leaf；
It is described wither and rub including：The tea tedding standing of picking is subjected to processing of withering, and after completion of withering
Rub tealeaves；
It the fermentation and does type drying and includes：Fermented tea, the leaf color for controlling tealeaves are reddened by green, form black tea, fermentation
Good tealeaves is made into spiral shell shape, and high temperature bakes later, terminates enzyme activity.
In some specific embodiments, the picking and screening include：Period in grain rains picks the two leaves and a bud of tea tree
Or three leaf of a bud, select tea shape good dark brownish green, removal impurity and old leaf；
It is described wither and rub including：The tea tedding standing of picking is subjected to processing of withering, and after completion of withering
Rub tealeaves；
It the fermentation and does type drying and includes：Fermented tea, the leaf color for controlling tealeaves are reddened by green, form black tea, fermentation
Good tealeaves is made into spiral shell shape, and high temperature bakes later, terminates enzyme activity.
The invention further relates to the tea bags being prepared according to preceding method.
In some specific embodiments, the tea bag is 5~10g/ bags, it is preferable that the tea bag is 6g/
Bag.
Detailed description of the invention
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art be briefly described, it should be apparent that, it is described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, is also possible to obtain other drawings based on these drawings.
Fig. 1 is tea bag in the prior art；
Fig. 2 is small green mandarin orange tea in the prior art；
Fig. 3 is the appearance of the tea bag of the embodiment of the present invention 1~2；
Fig. 4 is state of the tea bag of the embodiment of the present invention 1~2 when brewing；
Fig. 5 is the package schematic diagram of the tea bag of the embodiment of the present invention 1~2.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products obtained can be bought by city.
Embodiment 1
The present embodiment provides a kind of preparation methods of tea bag, the described method comprises the following steps：
1, it picks：Selected excellent variety --- Qimen sweet oak leaf kind picks period in grain rains, one bud two of tea tree, three leaves.
2, it screens：It is preferably dark brownish green to pick out tea shape, removes impurity and old leaf.
3, it withers：The fresh leaf picked is passed through indoor airing to stand, scatters and disappears with making the uniform moisture in its blade, becomes
It is easy to rub for softness, while tealeaves also can gradually generate sequence of chemical variation in the dispersion process of moisture.
4, it rubs：For fresh leaf by just starting to rub, making the clasmatosis in tealeaves after withering, tea juice is excessive, allows tealeaves
In tea polyphenols contacted with oxygen in air, occur enzymatic oxidation.
5, it ferments：Tealeaves is packed into fermentation basket, is fermented into fermenting cellar, control temperature and humidity is fermented, and leaf color is reddened by green,
Form the quality characteristic of the red soup of black tea red autumnal leaves.
6, shaping is dry：The dark brownish green carry out shaping (spiral shell shape) that will be fermented, high temperature bake, and terminate enzyme activity, prevent from fermenting
Degree, and evaporated by rapid moisture, be conducive to the preservation of tea leaf quality.
7, picking processing rice-pudding leaf：The wild rice-pudding leaf for picking place deep in the mountains obtains the good of package rice-pudding tea after over cleaning
Raw material.
8, rice-pudding tea in keemun makes：The tealeaves just dried is rolled into the shape (referring to Fig. 3, Fig. 5) of Zongzi, every packet with rice-pudding leaf
Rice-pudding tea wrapped is put into the secondary roasting fire of curer, merges the two fragrance, and guarantee rice-pudding tea aridity, be convenient for by 6g
Storage, the condition for roasting fire are to bake 5h at 70 DEG C.
Embodiment 2
The present embodiment provides a kind of preparation methods of tea bag, the described method comprises the following steps：
1, it picks：Selected excellent variety --- Qimen sweet oak leaf kind picks period in grain rains, one bud two of tea tree, three leaves.
2, it screens：It is preferably dark brownish green to pick out tea shape, removes impurity and old leaf.
3, it withers：The fresh leaf picked is passed through indoor airing to stand, scatters and disappears with making the uniform moisture in its blade, becomes
It is easy to rub for softness, while tealeaves also can gradually generate sequence of chemical variation in the dispersion process of moisture.
4, it rubs：For fresh leaf by just starting to rub, making the clasmatosis in tealeaves after withering, tea juice is excessive, allows tealeaves
In tea polyphenols contacted with oxygen in air, occur enzymatic oxidation.
5, it ferments：Tealeaves is packed into fermentation basket, is fermented into fermenting cellar, control temperature and humidity is fermented, and leaf color is reddened by green,
Form the quality characteristic of the red soup of black tea red autumnal leaves.
6, shaping is dry：The dark brownish green carry out shaping (spiral shell shape) that will be fermented, high temperature bake, and terminate enzyme activity, prevent from fermenting
Degree, and evaporated by rapid moisture, be conducive to the preservation of tea leaf quality.
7, picking processing rice-pudding leaf：Pick place deep in the mountains wild rice-pudding leaf, through over cleaning, thermophilic digestion, secondary cleaning,
The flow processings such as cold water soak, obtain the good raw material of package rice-pudding tea, and the actual conditions of the thermophilic digestion are 121 DEG C, 2Kg pressure
Lower boiling 20min；The condition of the cold water soak is：10 DEG C of immersion 60min.
8, rice-pudding tea in keemun makes：The tealeaves just dried is rolled into the shape (referring to Fig. 3, Fig. 5) of Zongzi, every packet with rice-pudding leaf
Rice-pudding tea wrapped is put into the secondary roasting fire of curer, merges the two fragrance, and guarantee rice-pudding tea aridity, be convenient for by 6g
Storage, specific baking conditions are to bake 5h at 70 DEG C.
Comparative example 1
This comparative example provides a kind of preparation method of tea bag, and the method prepares black tea referring to embodiment 1, and difference only exists
In the black tea is in the paper bag made of zein fiber.
Experimental example 1
The mouthfeel that this experimental example provides to black tea described in Examples 1 to 2 and comparative example 1 in different brewing times evaluates knot
Fruit.
1, black tea described in specific Example 1~2 and comparative example 1, brewed with 90 DEG C of water (wherein, embodiment 1~
2 black tea brew as shown in Figure 4), brewing time is respectively 10 minutes, 20 minutes and 30 minutes.
2,90 subjects are convened, are randomly divided into 9 groups, every group of 10 people taste aforementioned millet paste, given a mark and commented to mouthfeel
Valence, concrete outcome are as shown in table 1.According to data shown in table 1 it is found that bag tea described in the embodiment of the present invention 1 need brew when
Between relatively long, when brewing time reaches after twenty minutes, millet paste color is strong, and rice-pudding leaf faint scent and tea perfume are strong fragrant, flavour glycol, and aftertaste is long-drawn-out
It is long；Bag tea described in the embodiment of the present invention 2 can brew to obtain that color is strong, and rice-pudding leaf faint scent and tea perfume are strong fragrant in a short time,
Flavour glycol, the millet paste of long times of aftertaste.
Table 1
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but those skilled in the art should understand that：Its
It is still possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features
It is equivalently replaced；And these are modified or replaceed, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of preparation method of tea bag, which is characterized in that the preparation method comprises the following steps：Using rice-pudding leaf as tea
Bag contains the tealeaves baked, tea bag is formed, to get tea bag finished product after gained tea bag is baked.
2. preparation method according to claim 1, which is characterized in that described contain includes using rice-pudding leaf as lapping
It directly wraps up the tealeaves and ties up, alternatively, tealeaves to be added directly into the tea bag made of rice-pudding leaf and seal.
3. preparation method according to claim 1, which is characterized in that the baking conditions of the tea bag are 60~80 DEG C of bakings
Roast 2~6h.
4. preparation method according to claim 1, which is characterized in that right the method also includes before containing tealeaves
The pre-treatment that rice-pudding leaf is included the following steps：Successively rice-pudding leaf is cleaned, thermophilic digestion, secondary cleaning and cold water soak
Processing.
5. preparation method according to claim 3, which is characterized in that the condition of the thermophilic digestion is：110~121 DEG C,
20~30min of boiling under 2~2.5Kg pressure；The condition of the cold water soak is：10~20 DEG C of 30~60min of immersion.
6. preparation method according to claim 1, which is characterized in that the tealeaves is black tea, it is preferred that the black tea is
Keemun black tea；It is highly preferred that the Keemun black tea is Qimen sweet oak leaf kind.
7. preparation method according to claim 6, which is characterized in that the tealeaves baked through picking, screen, wither
Type drying is withered, rubs, ferments and does to form.
8. preparation method according to claim 7, which is characterized in that the picking and screening include：Period in grain rains, picking
Three leaf of the two leaves and a bud of tea tree or a bud selects tea shape good dark brownish green, removal impurity and old leaf；
It is described wither and rub including：The tea tedding standing of picking is subjected to processing of withering, and is rubbed after completion of withering
Tealeaves；
It the fermentation and does type drying and includes：Fermented tea, the leaf color for controlling tealeaves are reddened by green, are formed black tea, are fermented
Tealeaves is made into spiral shell shape, and high temperature bakes later, terminates enzyme activity.
9. the tea bag that any one of -8 the methods are prepared according to claim 1.
10. tea bag according to claim 9, which is characterized in that the tea bag is 5~10g/ bags, it is preferable that described
Tea bag is 6g/ bags.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810717837.6A CN108813018A (en) | 2018-07-03 | 2018-07-03 | A kind of preparation method of tea bag and manufactured tea bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810717837.6A CN108813018A (en) | 2018-07-03 | 2018-07-03 | A kind of preparation method of tea bag and manufactured tea bag |
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| Publication Number | Publication Date |
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| CN108813018A true CN108813018A (en) | 2018-11-16 |
Family
ID=64133649
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810717837.6A Pending CN108813018A (en) | 2018-07-03 | 2018-07-03 | A kind of preparation method of tea bag and manufactured tea bag |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800836A (en) * | 2019-12-02 | 2020-02-18 | 云南昌泰茶业集团昌泰茶行有限责任公司 | Right-angle old tea bag and preparation method thereof |
| CN111758810A (en) * | 2020-07-06 | 2020-10-13 | 黄山市胡兴堂桃花流水食品有限公司 | Five-treasure rice dumpling tea and preparation method thereof |
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| CN106615489A (en) * | 2017-03-05 | 2017-05-10 | 谭荣兵 | Production method for traditional Chinese rice pudding-flavored tea |
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| CN103141598A (en) * | 2013-03-25 | 2013-06-12 | 郭炎泉 | Bamboo-fragrance gold rice dumpling tea and processing process thereof |
| CN205872906U (en) * | 2016-06-17 | 2017-01-11 | 颜银山 | Tealeaves packing |
| CN106615489A (en) * | 2017-03-05 | 2017-05-10 | 谭荣兵 | Production method for traditional Chinese rice pudding-flavored tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110800836A (en) * | 2019-12-02 | 2020-02-18 | 云南昌泰茶业集团昌泰茶行有限责任公司 | Right-angle old tea bag and preparation method thereof |
| CN111758810A (en) * | 2020-07-06 | 2020-10-13 | 黄山市胡兴堂桃花流水食品有限公司 | Five-treasure rice dumpling tea and preparation method thereof |
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