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Jinhua fungus Tianjian tea bag and processing method thereof

A processing method and tea bag technology, applied in the field of tea bag and its processing, can solve the problems of insufficient transformation of contents, inconvenient brewing, slow leaching of tea juice, etc., and achieve fast leaching of tea juice and full transformation , soup color bright effect

Active Publication Date: 2016-03-23
湖南梅山黑茶股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also ordinary Tianjian tea directly packaged into teabags, the transformation of the contents is insufficient, the tea juice is slowly leached, it is inconvenient to brew, the taste is poor, and the grade is low, which cannot meet the needs of people's pursuit of high-grade teabags.

Method used

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  • Jinhua fungus Tianjian tea bag and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Jinhua Tianjian teabag, including bubble bag 1, Tianjian 2 is installed in the bubble bag, said Tianjian 2 is fermented with raw tea→lighting the tea ingredients→sorting the tea ingredients→mixing the tea ingredients Mixing→sterilizing piles→steaming tea→packing baskets→pressing baskets→drying→adding tea juice→piling→re-sterilizing piles→steaming tea→building→blooming→drying→deblocking→sieving→drying to enhance aroma→packing The golden flower sky tip made by the process.

Embodiment 2

[0026] Example 2: The processing method of Jinhua Tianjian teabag adopts the following technological process: raw tea fermentation→tea material lighting→tea material sorting→tea material blending→sterilization and stacking→steaming tea→packing baskets→pressing baskets→ Drying → adding tea juice → stacking → sterilizing and fertilizing → steaming tea → brewing → blooming → drying → deblocking → sieving → drying to enhance aroma → packaging.

Embodiment 3

[0027] Embodiment 3: according to embodiment 1 or embodiment 2 exemplified Jinhua Tianjian teabag and the fermenting of raw tea described in its processing method, the following steps can be adopted successively:

[0028] a. Feeding into piles: According to the quantity of each batch of fermented tea materials, the materials are fed at one time, piled up into a pile of appropriate height, and the tea materials can be turned from the bottom to the top with a rake. The height of the pile may be 30-60 cm, preferably 40-55 cm, 45-50 cm.

[0029] b. Sprinkling of tea materials: Sprinkle the piles of tea materials several times, and turn them once after sprinkling, so that the moisture content of the tea materials reaches 20%-28%. Preferably 22%-26%, 23%-25%, generally sprinkle water 3-4 times.

[0030] c. Fermentation of tea material: After the tea material is sprinkled with water, let the tea material naturally absorb water for 0.5-1.5 hours, or pile up 1-1.5 meters high after 1-...

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Abstract

The invention relates to a Jinhua fungus Tianjian tea bag and a processing method thereof. The Jinhua fungus Tianjian tea bag comprises bag in which Tianjian is filled; and the Jinhua fungus Tianjian is characterized by being prepared through the flows of primary tea fermentation, tea material striking, tea material sorting, tea material blending, sterilization for pile fermentation, tea steaming, basket packaging, basket pressing, drying, tea liquor addition, piling, sterilization for pile fermentation, tea steaming, building, fungus generation, drying, unblocking, screening, drying for increase fragrance and packaging. The produced Jinhua fungus Tianjian tea bag is sufficient in the conversion of tea inclusions, rapid in tea liquor leaching speed, mellow in taste, strong in fungus fragrance, bright in soup color, high in grade and strong in healthcare function, has the characteristics of Fu tea, and is adapted to the requirement of the people for high grade.

Description

technical field [0001] The invention relates to a kind of tea bag and its processing method. Background technique [0002] Existing teabags are divided into two categories, one is non-tea teabags, and the other is teabag teabags. Teabag teabags are mainly produced from crushed tea that is screened out through tea processing, and some are only made from tea leaves. Simple crushing and processing does not significantly improve the quality of tea. Some also use ordinary Tianjian tea to be directly packaged into teabags. The transformation of the contents is insufficient, the tea juice is slowly leached, it is inconvenient to brew, the taste is poor, and the grade is low. It cannot meet the needs of people who are pursuing high-grade teabags. Contents of the invention [0003] The purpose of the present invention is to disclose a kind of Jinhuatian which has undergone flowering, fully transforms the content of tea leaves, quickly extracts tea juice, has a mellow taste, strong...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 陈安社李建华李夷吾张道群
Owner 湖南梅山黑茶股份有限公司
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