JP2001008623A - Drip type green tea bag - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a green tea bag capable of making everybody simply immerse high-quality green tea emitting the same pleasant perfume as that of green tea immersed in a teapot used in making green tea, having excellent flavor and sweetness without using a tea jar such as a teapot. SOLUTION: This drip type green tea bag is obtained by putting a tea leaf mixture comprising 8-16 wt.% of fine powder green tea, 46-82 wt.% of slightly finely cut green tea, 18-26 wt.% of bud green tea, and 8-16 wt.% of stem green tea in a bag main body 2 which is provided with an unseal part for forming a hot water pouring mouth at the top and equipped with a grip 3 to be hung on the edge of a container such as a teacup, cup, etc., to fix the tea bag at the lower side of the unsealed part and composed of a water permeable filterable filter material and closing the bag main body 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tea bag capable of easily brewing high-quality green tea having a good color, richness, sweetness and aroma, and more particularly to a drip-type tea bag. Things.

[0002]

2. Description of the Related Art Tea is a very popular beverage for Japanese people, but to make delicious tea, the amount of tea leaves,
It is necessary to satisfy various conditions such as hot water temperature, hot water volume and steaming time, and it is surprisingly difficult to brew really delicious tea. In addition, in order to brew such a delicious tea, tea utensils such as a teapot are required, and it takes time to prepare and clean up the tea. As a method of easily brewing tea without using a teapot such as a teapot, there is a method of using a tea bag in which tea leaves are put in a bag (bag) made of a filter material having water filtration properties and the tea leaves are sealed. A tea bag that has been commonly used in the past is to put it in a container such as a cup of water or a cup and pour hot water, steam it for a predetermined time, extract tea, and pull the bag out of the hot water It is. However, the original taste of tea is the taste, richness, and richness of tea leaves that are folded in a stick shape during the manufacturing process and are opened by being steamed in hot water.
The scent is big. However, when a conventional sealed tea bag is directly put in hot water and steamed, it is not possible to secure a space for the tea leaves filled in the bag to sufficiently open, so that delicious tea cannot be brewed. For this reason, powdered tea is used in conventional tea bags. However, this powdered tea is used in the process of producing sencha from pickled raw tea, at the stage of refining crude tea to obtain genuine tea, using a color sorter or Karamin, etc. from tea leaves that become sencha. It is one of the so-called exudates, which is a powdered tea leaf in the process of manufacturing sencha. With such powdered tea, it is not possible to expect the taste and aroma due to the spread of the tea leaves by steaming, as in the case of sencha. For this reason, tea brewed using a conventional tea bag has been hard to say delicious.

[0003]

DISCLOSURE OF THE INVENTION In view of the above, the present invention provides high-quality green tea with excellent fragrance, richness and sweetness as in a teapot, without using a teapot such as a teapot.
The aim is to provide a tea bag that anyone can easily brew.

[0004]

Means for Solving the Problems In order to achieve the above object, the present inventor, as a tea bag, filled a bag made of a filter material with tea leaves, dipped in hot water in a sealed state and steamed. Unlike conventional tea bags that perform a tea leaf opening, a drip-type tea bag is opened at the top of the bag and hot water is poured into and extracted from the bag. The idea was to secure enough space in the bag to spread the tea, and to be able to brew high-quality delicious tea without using a teapot or other tea utensils. However, even with this drip-type tea bag, the spread of tea leaves and extraction conditions are still limited as compared with the case of using a teapot.
The same color, richness, sweetness and aroma as when brewing in a teapot could not be obtained. Therefore, the present inventor has conducted intensive studies and found that, as a tea leaf, not only sencha but also a mixture of tea leaves prepared by mixing powdered tea, bud tea and jiku tea in a predetermined amount,
By making this a drip-type tea bag, we gained the knowledge that anyone can easily brew high-quality delicious tea without the need for a teapot such as a teapot.
The present invention has been completed.

[0005] That is, the drip tea bag according to the present invention is made of a filter material having water filtration properties, and is provided with an opening portion for forming a pouring port at an upper portion thereof.
A drip-type tea bag in which tea leaves are hermetically sealed by inserting a tea leaf into a bag body having a handle attached to a lip of a container such as a cup or a cup below the opening portion and fixed thereto. A tea leaf mixture comprising 8 to 16% by weight of fine powdered tea, 46 to 62% by weight of cut green tea, 18 to 26% by weight of bud tea and 8 to 16% by weight of Ziku tea. As the cut tea, it is preferable to use a slightly cut green tea.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The finely powdered tea used in the present invention is obtained by finely pulverizing the present tea and is commercially available. This finely powdered tea has an effect of maintaining the color of the extracted tea liquor at a certain level or more, and since it is finely pulverized, active ingredients such as vitamin E that are difficult to be extracted into the tea liquor by ordinary green tea. Is effectively extracted into the tea liquor. The mixing ratio of this fine powder tea is 8 to 16% by weight in the tea leaf mixture. If the mixing ratio of the fine powdered tea is less than the above range, it becomes difficult to maintain the color of the extracted tea liquor above a certain level. On the other hand, when the ratio exceeds the above range, the ratio of other tea leaves decreases, and the balance of color, richness, sweetness and aroma tends to be poor. The mixing ratio of the fine powdered tea is more preferably 10 to 14 in the tea leaf mixture.
%, Particularly preferably about 12% by weight.

The cut green tea used in the present invention is:
Normally, it is the same as sencha used as tea in a teapot, and is the main component in the tea leaf mixture to be filled in the drip tea bag of the present invention. The extracted tea liquor brings out the balance of taste, richness and aroma. Things. In the present invention, because the tea leaves are filled in a tea bag and steamed in the bag, it is better to use a cut green tea that is cut slightly thinner than ordinary green tea,
Tea leaves spread enough in the bag, the taste that tea leaves originally have,
It is preferable because the body and fragrance are exhibited. The mixing ratio of the cut green tea is 46 to 62% by weight in the tea leaf mixture. If the amount of the cut green tea is less than the above range, the taste and richness of the extracted tea liquor are not sufficient.
On the other hand, when the ratio exceeds the above range, the ratio of other tea leaves decreases, and the balance of color, richness, sweetness and aroma tends to be poor. As the mixing ratio of this cut green tea,
More preferably, it is 50 to 58% by weight in the tea leaf mixture, particularly preferably about 54% by weight.

[0008] Further, the bud tea used in the present invention is a part also called true tea, and is a product that can be further divided together with powdered tea and jik tea when crude tea is purified to obtain sencha during the production of this tea. One of which is commercially available. This bud tea has the effect of bringing out the sweetness of the tea liquor. The compounding ratio of this bud tea is 18 to 26% by weight in the tea leaf mixture. If the compounding ratio of bud tea is less than the above range,
The sweetness of the extracted tea leaves is not enough. In addition, when it exceeds the above range, the ratio of other tea leaves decreases, and the color,
The balance of body, sweetness and aroma tends to be poor.
The mixing ratio of the bud tea is more preferably 20 to 24% by weight in the tea leaf mixture, and particularly preferably about 22% by weight.

[0009] The jik tea used in the present invention is:
It is a part of tea stem (jik), which is one of the excretions that can be separated into powdered tea and bud tea when purifying crude tea to obtain sencha during the production of this tea, and cut into appropriate lengths It is commercially available as jikcha or gangaoncha. In addition, some of the so-called jik tea or ganga-oncha are commercialized in a state in which jik tea and sencha are mixed without being separated during tea production, but the jik tea used here is , Which is further divided and consists essentially of a jig portion. This jik tea has an effect of extracting a fragrance when steamed. The mixing ratio of this jiku tea is 8 to 16% by weight in the tea leaf mixture. If the ratio of jik tea is less than the above range, a sufficient aroma cannot be obtained. On the other hand, when the ratio exceeds the above range, the ratio of other tea leaves decreases, and the balance of color, richness, sweetness and aroma tends to be poor. The mixing ratio of Ziku tea is more preferably 10 to 14% by weight in the tea leaf mixture, and particularly preferably about 12% by weight.

[0010] The amount of the tea leaf mixture to be filled in the drip tea bag of the present invention is not particularly limited.
In the case of a general tea bag for one person, about 3 g is a standard.

The basic structure of the bag used for the drip-type tea bag according to the present invention is the same as that of a general drip-type coffee bag. Attach a handle with a notch at the symmetric position of the bag body made of material,
The hot water is poured from an upper opening (a pouring opening) in a state where the handle is fixed by being hung on an edge of a cup or the like so that it can be extracted. For example, a bag body made into a bag shape with a filter material having water filtration properties is filled with tea leaves mixed in a predetermined ratio as described above, and the bag body is sealed. An opening is formed to form a pouring opening by opening, and two handle holders are mounted at symmetrical positions below the opening, and a handle integrated with the handle holder is provided. . As an opening portion provided in the upper part of the bag body, when the tea leaf mixture is filled in the bag-shaped bag body, and the upper opening is sealed by heat sealing or the like, the seal is slightly weakly adhered. The seal can be peeled off at the time of use so that it can be opened as a pouring port, or a perforation line (with intermittent cuts) is inserted at the top of the bag and used at the time of use. There is one in which the upper part is cut off from the line of the eye with a finger to open the pouring port. Preferably, the handle is provided with a notch that opens downward, and the notch has, for example, a shape in which a lower entrance is narrow and an upper part is wide.

[0012] The filter material constituting the bag body may be woven, knitted, or the like, as long as it has a water-permeable filtering property.
Any of nonwoven fabric, paper, and composite materials thereof can be used. Among these, it is preferable to use a nonwoven fabric made of synthetic fibers such as polypropylene-based fibers, polyethylene-based fibers, and polyester fibers that can be heat-sealed at the time of bag making or sealing of the opening after filling with tea leaves. However, when selecting the filter material, it is necessary to consider the steaming time when extracting tea by the drip method. That is, as a drip-type bag, a drip-type coffee bag is generally used. In the case of this drip-type coffee bag, at the time of extraction, fine particles and oils and fats contained in coffee powder are prevented from leaking from the bag. For this purpose, a thick filter or a laminate of a plurality of layers of woven fabric, mixed paper, nonwoven fabric and the like is used. However, if the filter material used for such a drip-type coffee bag is used as it is in the present invention, when pouring hot water into the bag and steaming, tea leaves stick to the bag inner surface and block the filter inner surface, Filtration time is long, liquid shortage is poor, and good steaming is not possible. For this reason, as the filter material of the drip-type tea bag of the present invention, it is preferable to use a material having higher water permeability than the filter material used for the drip-type coffee bag. From this perspective,
As the filter material of the drip-type tea bag of the present invention, it is preferable to use a thin nonwoven fabric made of the above-mentioned polypropylene-based fiber or the like, which has been conventionally used for a tea bag.

The above-mentioned drip-type tea bag according to the present invention is individually wrapped in a non-breathable moisture-proof outer bag having a metal layer formed on the inner surface by vapor deposition or lamination of aluminum or the like, or a large number of bags. It is commercialized in cans.

The method of using the drip-type tea bag according to the present invention as described above is almost the same as in the case of general drip-type coffee, and the finger is used to peel off the seal portion, which is the opening portion at the top of the bag body, Alternatively, the perforation line is cut off to open the pouring spout at the top of the bag body, hang the handle on the edge of a container such as a cup, and the pouring spout opens widely to ensure sufficient space inside the bag body. The hot water is poured into the bag body from the pouring opening, and at least the tea leaf mixture in the bag body is immersed in hot water that is passed through the filter material of the bag body and poured into the container. Leave to stand for 1 minute to thoroughly steam and then remove the bag from the container.

[0015]

EXAMPLES Next, the present invention will be specifically described with reference to examples, but these examples do not limit the present invention at all.

FIG. 1 is a front view showing an embodiment of a drip-type tea bag according to the present invention. This drip-type tea bag 1 is a bag body 2 in which tea leaves are sealed.
A handle holding portion 4 provided with handles 3 on both sides of a container such as a cup for fixing the bag to the edge of the container in an open state by being attached to the edge of the container is attached to a symmetrical position of the bag body 2. .

The bag body 2 is formed in a bag shape using a non-woven filter material (for example, "Tee Road Eight", a trademark of Yamanaka Corporation) made of a nonwoven fabric made of the same polypropylene material as that of a conventional tea bag. The inside thereof is filled with a tea leaf mixture T, the upper portion is weakly sealed to seal the opening 5, and the sealing portion is used as the unsealing portion 6. The opening 6 may be provided with a single or a plurality of perforation lines on the upper part of the bag body 2 below the seal.

The handle holding portion 4 provided below the opening portion 4 of the bag body 2 is made of cardboard or paper whose surface is covered with a synthetic resin film, and the like.
A handle 3 for hanging the bag main body 2 in an open state and stably fixing the bag main body 2 to the edge of the container is provided integrally. The handle 3 is provided with a notch 7 opened downward, and the notch has a shape in which a lower entrance is narrow and an upper part is wide.

The above-mentioned drip-type tea bag 1 is either wrapped in an outer bag 10 having a moisture-proof property by aluminum evaporation or the like on the inner surface, or a number of tea bags are sealed in a can having a moisture-proof property. Shipped as a product.

Next, a method of using the drip-type tea bag 1 according to the present invention as described above will be described. The adhesive of the sealing portion as the unsealing portion 6 provided on the upper portion of the bag body 2 of the drip-type tea bag 1 shown in FIG. 1 is peeled off, and an opening (pouring spout) 5 is opened on the upper portion. In this state, the handle 3 of the handle holding portion 4 attached to both sides of the bag body 2 is raised outward, and the pouring port 5 is greatly opened at the upper part of the bag body 2 so that a sufficient space is formed in the bag body 2. Then, as shown in FIG. 2, the pair of handles 3, 3 is hung on the edge of a container C such as a cup of water and fixed. Hot water of about 80 ° C. is poured from the pouring port 5 of the bag body 2, and the tea leaf mixture T in the bag body 2 is immersed in the hot water W for a predetermined period of time to perform steaming. Thereafter, the bag body 2 is removed from the container C. The steaming time at this time is suitably about 1 minute.

[Experiment] Tea liquor was extracted by using 3 g of tea leaves or a mixture of tea leaves having the composition shown in Table 1 in a bag body 2 of a drip-type tea bag 1 similar to that of the above embodiment. Sensory tests for color, richness, sweetness and aroma were performed. Table 2 shows the results. In addition, what extracted tea liquor as usual using a teapot from only the same kind of green tea as the cut green tea used was used as standard (5 points).

[0022]

[Table 1]

[0023]

[Table 2]

As is clear from the results in Table 2, the drip-type tea bag according to the present invention can brew high-quality delicious tea similar to sencha brewed using a teapot.

[0025]

As described above, according to the present invention, without using a teapot such as a teapot, anyone can brew extremely high-quality and delicious tea similar to sencha brewed using a teapot in a very simple manner. Can be

[Brief description of the drawings]

FIG. 1 is a partially cutaway front view showing an embodiment of a drip tea bag according to the present invention.

FIG. 2 is a perspective view showing a use state of the drip-type tea bag.

[Explanation of symbols]

1: drip tea bag, 2: bag body,
3: Handle, 4: Handle fixing part, 5: Upper opening (pouring port), 6: Opening part, 7: Cut, 10: Outer bag, C: Container, T: Tea leaf mixture, W: Hot water.

Claims (2)

[Claims] 1. An opening portion for forming a pouring hole is provided at an upper portion of a filter material having a water-passing filterability, and is fixed to a lip of a container such as a cup or a cup below the opening portion. A tea bag is sealed by putting tea leaves in a bag body having a handle attached thereto, wherein the tea leaves are 8 to 16% by weight of fine powder tea, 46 to 62% of cut green tea, and bud tea 18 A drip-type tea bag, which is a tea leaf mixture comprising -26% by weight and 8-16% by weight of jik tea. 2. The drip-type tea bag according to claim 1, wherein the cut tea is obtained by cutting sencha a little finer.