CN104996623A - Bagged tea-stem tea and preparation method thereof - Google Patents
Bagged tea-stem tea and preparation method thereof Download PDFInfo
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- CN104996623A CN104996623A CN201510339790.0A CN201510339790A CN104996623A CN 104996623 A CN104996623 A CN 104996623A CN 201510339790 A CN201510339790 A CN 201510339790A CN 104996623 A CN104996623 A CN 104996623A
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Abstract
The invention provides a bagged tea-stem tea and a preparation method thereof, and relates to a processing method of tea stems and a tea-stem product. The tea-stem tea is characterized by being prepared through the following steps: sorting tea stems, i.e., sorting the tea stems and removing impurities; steaming the sorted tea stems, i.e., steaming the sorted tea stems with steam of which the temperature is higher than or equal to 100 DEG C until the sorted tea stems are completely cooked; cutting the steamed stems, i.e., cooling the tea stems steamed by the steam to a normal temperature, and cutting the stems into segments according to the length requirement of products; fermenting the tea stem segments, i.e., performing pile fermentation on the tea stem segments until soup color is reddish yellow and the mouth feel is slightly bitter or free from bitterness; drying the tea stem segments, i.e., drying the fermented tea stem segments until the water ratio reaches a set standard; removing dust, i.e., removing powder of which the size is smaller than the filtration fineness of soaking bags from the dried tea stem segments; and bagging the tea stem segments, i.e., loading the tea stem segments without dust into the bags. The contents of the processed tea stem segments are easy to leach; the tea-stem tea is convenient to brew; the soup color is pure, reddish brown and bright; the new tea stems are free from bitter taste; the mouth feel is rich and mellow; the tea-stem tea contains much more trace elements and complex polysaccharide compounds than tea leaves, and has outstanding sweet taste after tasting; the health-care effects are good; the utilization rate of the raw materials is high; the mechanized production of the tea-stem tea can be realized, and the production cost is low; the grade of the product is high; the adaptability is broad; and the tea stems can be fully utilized, so that the purpose of turning waste into wealth is realized.
Description
Technical field
The present invention relates to processing method and the tea stalk product thereof of tea stalk.
Technical background
Tea stalk is as a kind of Tea Processing residue, and the trace element abundanter than tealeaves and complex polysaccharide compounds are contained in the inside, and tea complex polysaccharide compounds is thought by medical circle can glycometabolism in control agent, can prevent and treat the material of diabetes.Traditional black tea product does not reject tea stalk, and tealeaves makes border-sale tea brick together with tea stalk.Now along with black tea develops to medium-to-high grade consumption market, also more and more exquisite mutually to the product of tea product, require that tea stalk must all be rejected.Because tea stalk accounts for the about 10%-30% of gross tea weight, tea as black in Anhua, by present annual production more than 40,000 ton calculating, about produces the tea stalk of nearly ten thousand tons, and these tea stalks boil tea juice for except black tea fermentation except part, mostly go out of use.In order to make good use of tea stalk, the patent No. 201220224789.5 discloses tea bar tea, although effectively utilizing progress to some extent, but owing to not reprocessing, and the section of employing shape tea stalk carries out Naked bubble after tying up, there is inclusion not easily to leach, brewing time is long, brew inconvenience, mouthfeel is poor, new tea stalk bitter taste is very heavy, the utilization rate of tea stalk is low, visually relative to tealeaves, form excessive contrast, seem too slightly spacious, product specification is low, tie up and take a lot of work, production cost is high, and what be only adapted to that colony drinks concentratedly boils tea, the adaptation of product is wideless.
Summary of the invention
The object of the invention is to openly a kind of processing and utilization that tea stalk to be carried out, conveniently brew, tea stalk inclusion easily leaches, new tea stalk is without bitter taste, and soup look reddish brown is bright, and rich in taste is mellow, to return sugariness outstanding, production cost is low, wide adaptability, the preparation method of the tea stalk tea of turning waste into wealth and tea in bag stalk tea thereof.
The technical solution of tea in bag stalk tea of the present invention: tea in bag stalk tea, comprise bubble bag, its special character is, the pure tea stalk thing containing one or more forms in section shape, sheet, broken powder tea stalk thing is housed in bubble bag.
The technical solution of tea in bag stalk tea of the present invention: tea in bag stalk tea; comprise bubble bag; its special character is; in bubble bag, tea stalk mixture is housed; the tea stalk mixture of institute's art is by by weight, and tea stalk thing is 6 ~ 10 parts, and tealeaves is 0 ~ 4 part; honeysuckle is 0 ~ 2 part, and chrysanthemum is 0 ~ 2 part, ginkgo 0 ~ 2, the bark of eucommia are 0 ~ 2 part, Chinese yew 0 ~ 0.5 part is formed.
The technical solution of the preparation method of tea in bag stalk tea of the present invention is: the preparation method of tea stalk tea, and its special character is to carry out according to the following steps:
A, go-on-go: by tea stalk go-on-go, impurity elimination;
B, decatize: the tea stalk after go-on-go is steamed to tea stalk is well-done by the steam of the tea stalk after go-on-go with at least 100 DEG C;
C, cut stalk: the tea stalk after decatize is cooled to normal temperature, to cut into chunks shape by the length requirement of product;
D, fermentation: by section shape tea stalk thing pile-fermentation to soup look reddish yellow, mouthfeel is micro-puckery or without astringent taste;
E, drying: the tea stalk thing after fermentation is dried to moisture content up to standard;
F, dust removal: dried tea stalk thing is removed the powder being less than bubble bag filtration fineness;
G, pack: the tea stalk thing after dust removal is loaded in bubble bag;
H, quality inspection packaging.
Can carry out successively after drying steps of the present invention:
Decatize: dried tea stalk thing is steamed soft;
Pressure bag: load pressure bag in thin bamboo strip basket by steaming soft tea stalk thing;
Fermentation is displayed: the tea stalk thing after pressure bag is placed on aeration-drying place and carries out fermentation and display, carry out dust removal, pouch step again after meeting the requirements.
The technical solution steps d of the preparation method of tea in bag stalk tea of the present invention cuts stalk, carries out before can being located at step b decatize.
The technical solution step e of the preparation method of tea in bag of the present invention stalk tea is again before decatize, and it is broken pure or roll to carry out tea stalk thing.
Before the fermentation step of the technical solution of the preparation method of tea in bag of the present invention stalk tea, can be added within tea stalk thing weight 40% by wherein one or more additives formed of tealeaves, honeysuckle, chrysanthemum, the bark of eucommia, Chinese yew.
The present invention is owing to have employed above technical scheme, and the tea stalk thing inclusion processed is easy to leach; Brew conveniently; Soup colour purity is clean, reddish brown bright; New tea stalk is without bitter taste; Rich in taste is mellow; Containing the trace element more much more than tealeaves and complex polysaccharide compounds, return sugariness and give prominence to; 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 turn waste into wealth.
Accompanying drawing explanation
Fig. 1 is prior art products figure;
Fig. 2 tea stalk raw material of the present invention figure;
Fig. 3 embodiment of the present invention pressure bag tea stalk figure;
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.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1: the preparation method of tea in bag stalk tea, carry out according to the following steps:
A, go-on-go: by tea stalk go-on-go, impurity elimination;
B, decatize: the tea stalk after go-on-go is steamed to tea stalk is well-done with the steam of at least 100 DEG C;
C, cut stalk: the tea stalk after decatize is cooled to normal temperature, to cut into chunks shape by the length requirement of product;
D, fermentation: by section shape tea stalk thing pile-fermentation to soup look reddish yellow, mouthfeel is micro-puckery or without astringent taste;
E, drying: the tea stalk thing after fermentation is dried to moisture content up to standard;
F, dust removal: dried tea stalk thing is removed the powder being less than bubble bag filtration fineness;
G, pack: the tea stalk thing after dust removal is loaded in bubble bag;
H, quality inspection packaging.
If tea stalk is aged tea stalk, fermentation step can be saved.
Embodiment 2: the preparation method of tea in bag stalk tea, carry out according to the following steps:
A, go-on-go: by tea stalk go-on-go, impurity elimination;
B, decatize: use the steamed of at least 100 DEG C to tea stalk is well-done the tea stalk after go-on-go;
C, cut stalk: the tea stalk after decatize is cooled to normal temperature, to cut into chunks shape by product requirement;
D, again decatize: section shape tea stalk thing is saturating by least 100 DEG C of steamed;
E, fermentation: the tea stalk thing after decatize is again cooled to many 45 DEG C, pile-fermentation is to soup look reddish yellow, and mouthfeel is micro-puckery or without astringent taste;
F, drying: tea stalk thing after fermentation is dried to moisture content up to standard;
G, dust removal: dried tea stalk thing is removed the powder being less than bubble bag filtration fineness;
H, pack: tea stalk thing after dust removal is loaded in bubble bag;
I, quality inspection packaging.
Embodiment 3: the preparation method of tea in bag stalk tea, carry out according to the following steps:
A, go-on-go: by tea stalk go-on-go, impurity elimination;
B, decatize: by the steamed of at least 100 DEG C to tea stalk is well-done;
C, cut stalk: the tea stalk after decatize is cooled to normal temperature, to cut into chunks shape by product requirement;
D, fragmentation: section shape tea stalk thing is broken into sheet or broken non-shape;
E, again decatize: by the tea stalk thing after fragmentation with at least 100 DEG C of steamed to tea stalk thing inside and outside temperature reach consistent;
F, fermentation: the tea stalk thing after decatize is again cooled to many 45 DEG C, pile-fermentation is to soup look reddish yellow, and mouthfeel is micro-puckery or without astringent taste;
G, drying: be dried to moisture content up to standard;
H, dust removal: remove the powder being less than bubble bag filtration fineness;
I, pack: tea stalk thing is loaded in bubble bag;
J, quality inspection packaging.
Embodiment 4: the preparation method of tea in bag stalk tea, carry out according to the following steps:
A, go-on-go: by tea stalk go-on-go, impurity elimination;
B, cut stalk: to cut into chunks shape by product requirement;
C, decatize: by the steamed of at least 100 DEG C to tea stalk is well-done;
D, fragmentation: be broken into sheet or broken non-shape by cutting the tea stalk after stalk;
E, fermentation: by the tea stalk thing pile-fermentation after fragmentation to soup look reddish yellow, mouthfeel is micro-puckery or without astringent taste;
F, drying: be dried to moisture content≤13%;
G, dust removal: remove the powder being less than bubble bag filtration fineness;
H, pack: tea stalk thing is loaded in bubble bag;
I, quality inspection packaging.
Embodiment 5: according to the preparation method of the tea in bag stalk tea that embodiment 1-4 exemplifies, its difference is: can carry out successively after the drying step:
Decatize again: dried tea stalk thing is steamed soft;
Pressure bag: load pressure bag in thin bamboo strip basket by steaming soft tea stalk thing;
Fermentation is displayed: the tea stalk thing after pressure bag is placed on aeration-drying place and carries out fermentation and display, carry out dust removal, pouch step again after meeting the requirements.
Tea stalk thing after pressure bag, fermentation are displayed as shown in Figure 3.
Embodiment 6: according to the preparation method of the tea in bag stalk tea of embodiment 1 ~ 5, described decatize: general employing pressure boiler steam decatize, steam temperature controls at 105 DEG C ~ 130 DEG C, is preferably 110 DEG C ~ 125 DEG C or 115 DEG C ~ 120 DEG C; Described steaming refers to that steaming is softened to tea stalk, till folding is continuous to tea stalk is well-done.
Embodiment 7: according to the preparation method of the tea in bag stalk tea of embodiment 1 ~ 5, described fragmentation, can adopt and roll fragmentation, or attrition crushing, or impact grinding.
Embodiment 8: according to the preparation method of the tea in bag stalk tea of embodiment 1 ~ 5, described fermentation, its fermentation time is different according to the ageing degree difference of tea stalk, new tea stalk fermentation at least 3 days, general 3 ~ 10 days, even 10 ~ 30 days, ensure to go mouldy, can not peculiar smell be occurred, the tea stalk of 2 ~ 3 years, ferment and substantially reach requirement in 24 ~ 48 hours, the ageing tea stalk of more than 5 years need not ferment.The temperature of fermentation time more than 3 days controls at 15 ~ 28 DEG C, and the temperature of fermentation time within 2 days controls at 35 ~ 45 DEG C.
Embodiment 9: according to the preparation method of the tea in bag of embodiment 1 ~ 5 stalk tea, described in cut stalk length be 3 ~ 50mm.Described drying is dried to moisture content≤13%.
Embodiment 10: according to the preparation method of the tea in bag stalk tea of embodiment 1 ~ 5, before difference is described fermentation step, add in tea stalk thing within tea stalk thing weight 40% by wherein one or more additives formed of the tealeaves after decatize, honeysuckle, chrysanthemum, ginkgo, the bark of eucommia, Chinese yew, pile-fermentation again after mixing.Ginkgo is the fresh leaf of the ginkgo ginkgo leaf obtained through completing, kneading, after drying.The bark of eucommia is the Fresh Folium Eucommiae folium cortex eucommiae obtained through completing, kneading, after drying, also can be the Bark of Eucommia Ulmoides after fragmentation.Chinese yew refers to the root, stem, skin, leaf etc. of Chinese yew, and root, stem, skin want dry broken, and leaf will dry, or through completing, kneading, drying makes dry product and uses.
Embodiment 11: exemplify according to embodiment 10 tea in bag stalk tea preparation method, by weight, tea stalk thing is 6 ~ 10 parts, steam soft after tealeaves be 0 ~ 4 part ratio mixing after carry out pile-fermentation.
Embodiment 12: the preparation method of the tea in bag stalk tea exemplified according to embodiment 11, by weight, tea stalk thing is 6.5 parts, steam soft after tealeaves be 3.5 parts, or tea stalk thing is 7 parts, steam soft after tealeaves be 3 parts, or tea stalk thing is 7.5 parts, steam soft after tealeaves be 2.5 parts, or tea stalk thing is 8 parts, steam soft after tealeaves be 2 parts, or tea stalk thing is 8.5 parts, steam soft after tealeaves be 1.5, part, or tea stalk thing is 9 parts, steam soft after tealeaves be 1 part, or tea stalk thing is 9.5 parts, steam soft after tealeaves be 0.5 part, carry out pile-fermentation after mixing.Mainly need according to different mouthfeels the tealeaves adding different proportion.
Embodiment 13: the preparation method of the tea in bag stalk tea exemplified according to embodiment 10, its pile-fermentation, by weight, tea stalk thing is 6 ~ 9 parts, tealeaves 0.5 ~ 2 part, honeysuckle 0.5 ~ 2 part, or tea stalk thing is 6.5 ~ 8.5 parts, tealeaves 1 ~ 1.5 part, honeysuckle 0.8 ~ 1.5 part, mix rear pile-fermentation.
Embodiment 14: the preparation method of the tea in bag stalk tea exemplified according to embodiment 13, its pile-fermentation is by weight, and tea stalk thing is 6 parts, tealeaves 2 parts, honeysuckle 2 parts, or tea stalk thing is 7 parts, and tealeaves 2 parts, honeysuckle 1 part, mix rear pile-fermentation.
Embodiment 15: the preparation method of the tea in bag stalk tea exemplified according to embodiment 10, its pile-fermentation is by weight, and tea stalk thing is 6 ~ 9 parts, tealeaves 0 ~ 2 part, honeysuckle 0 ~ 2 part, and chrysanthemum 0 ~ 2 part, mixes rear pile-fermentation.
Embodiment 16: according to embodiment 10 exemplify tea in bag stalk tea preparation method, its pile-fermentation is by weight, and tea stalk thing is 7 ~ 9 parts, and the bark of eucommia is 1 ~ 3 part, or tea stalk thing is 8 parts, and the bark of eucommia is 2 parts, mixes rear pile-fermentation.
Embodiment 17: as described in Figure 4, tea in bag stalk tea, comprise bubble bag (1), be equipped with in bubble bag (1) inclusion extraction time suitable with tealeaves, soup look reddish brown bright, return the tea stalk thing (2) containing one or more forms in section shape, sheet, broken powder tea stalk that sugariness gives prominence to.Its form is that different processing technology is formed, and only take to cut stalk technique, as shown in Figure 5, tea stalk thing is with section shape for the overwhelming majority, and the length of section shape is 0.3 ~ 5cm, general 1 ~ 3cm or 1.5 ~ 2cm; Take compaction technology after cutting stalk, as shown in Figure 6, tea stalk thing take sheet as the overwhelming majority; Take disintegrating process after cutting stalk, as shown in Figure 7, tea stalk thing for the overwhelming majority, can only be processed into broken end during pulverizing with broken powder, retain its fibre structure, can not be ground into powdery, otherwise millet paste can be caused to occur suspension.
Embodiment 18: as shown in Figure 8; tea in bag stalk tea; comprise bubble bag (1); in bubble bag (1), tea stalk mixture (3) is housed; described tea stalk mixture (3) is by by weight, and tea stalk thing is 6 ~ 10 parts, and tealeaves is 0 ~ 4 part; honeysuckle is 0 ~ 2 part, and chrysanthemum is 0 ~ 2 part, ginkgo 0 ~ 2 part, the bark of eucommia are 0 ~ 2 part of mixture formed.
Embodiment 19: tea in bag stalk tea, comprise bubble bag (1), tea stalk mixture (3) is housed, described tea stalk mixture (3) in bubble bag (1), by weight, tea stalk thing is 7 ~ 9 parts, and tealeaves is 1 ~ 3 part.
Embodiment 20: tea in bag stalk tea, comprise bubble bag (1), tea stalk mixture (3) is housed, described tea stalk mixture (3) in bubble bag (1), by weight, tea stalk thing is 7.5 ~ 8.5 parts, and tealeaves is 1.5 ~ 2.5 parts.
Embodiment 21: tea in bag stalk tea, comprise bubble bag (1), in bubble bag (1), tea stalk mixture (3) is housed, tea stalk mixture (3) is by by weight, and tea stalk thing is 8 parts, and honeysuckle is 0.5 part, and chrysanthemum is 0.5 part, the bark of eucommia is formed by 1 part.
Embodiment 22: tea in bag stalk tea, comprises bubble bag (1), in bubble bag (1), tea stalk mixture (3) is housed; described tea stalk mixture (3) is by by weight, and tea stalk thing is 7 ~ 8 parts; tealeaves is 1 ~ 2 part, and honeysuckle is 0.5 ~ 1 part, and chrysanthemum is formed by 0.5 ~ 1 part.
Embodiment 23: tea in bag stalk tea, comprise bubble bag (1), in bubble bag (1), tea stalk mixture (3) is housed, described tea stalk mixture (3) is by by weight, and tea stalk thing is 8 parts, tealeaves 0 ~ 1 part, and honeysuckle 1 part or chrysanthemum 1 part formed.
Embodiment 24: as shown in Figure 9, tea in bag stalk tea, comprises bubble bag (1), in bubble bag (1), tea stalk mixture (3) is housed; described tea stalk mixture (3) is by by weight, and tea stalk thing is 7 ~ 9 parts; the bark of eucommia is 1 ~ 3 part, or tea stalk thing is 8 parts, and the bark of eucommia is formed by 2 parts.
Embodiment 25: tea in bag stalk tea, comprise bubble bag (1), in bubble bag (1), tea stalk mixture (3) is housed, described tea stalk mixture (3) is by by weight, tea stalk thing 8 ~ 9 parts, and the bark of eucommia 1 ~ 2 part formed.
Embodiment 26: tea in bag stalk tea, comprise bubble bag (1), in bubble bag (1), tea stalk mixture (3) is housed, described tea stalk mixture (3) is by by weight, and tea stalk thing is 7 ~ 9 parts, and ginkgo 0 ~ 2 part formed.
Embodiment 27: tea in bag stalk tea, comprises bubble bag (1), tea stalk thing mixture (2) is housed, described tea stalk mixture (2) in bubble bag (1); by weight, tea stalk thing is 6.5 parts, and tealeaves is 3.5 parts, or tea stalk thing is 7 parts; tealeaves is 3 parts, or tea stalk thing is 7.5 parts, and tealeaves is 2.5 parts; or tea stalk thing is 8 parts, tealeaves is 2 parts, or tea stalk thing is 8.5 parts; tealeaves is 1.5, part, or tea stalk thing is 9 parts; tealeaves is 1 part, or tea stalk thing is 9.5 parts, and tealeaves is 0.5 part.Mainly need according to different mouthfeels the tealeaves adding different proportion.Tea kinds can be black tea, or green tea, or yellow tea etc., be also add different tealeaves needed for taste.
Embodiment 28: tea in bag stalk tea; comprise bubble bag (1); in bubble bag (1), tea stalk mixture (2) is housed; described tea stalk mixture (2); by weight, tea stalk thing is 6 ~ 9 parts, tealeaves 0.5 ~ 2 part, honeysuckle 0.5 ~ 2 part; or tea stalk thing is 6.5 ~ 8.5 parts, tealeaves 1 ~ 1.5 part, honeysuckle 0.8 ~ 1.5 part.
Embodiment 29: as shown in Figure 10, tea in bag stalk tea, comprises bubble bag (1), in bubble bag (1), tea stalk thing mixture (2) is housed; described tea stalk mixture (2), by weight, tea stalk thing is 6 parts; tealeaves 2 parts, honeysuckle 2 parts, or tea stalk thing is 7 parts, tealeaves 2 parts, honeysuckle 1 part.
Embodiment 30: tea in bag stalk tea, comprise bubble bag (1), tea stalk thing mixture (2) is housed, described tea stalk mixture (2) in bubble bag (1), by weight, tea stalk thing is 6 ~ 9 parts, tealeaves 0 ~ 2 part, honeysuckle 0 ~ 2 part, chrysanthemum 0 ~ 2 part.
Embodiment 31: tea in bag stalk tea, comprising bubble bag (1), in bubble bag (1), tea stalk thing mixture (2) is housed, described tea stalk mixture (2), is 9 ~ 10 parts by weight tea stalk thing, and Chinese yew 0.1 ~ 1 part or 0.3 ~ 0.5 part formed.
The technique effect of the technique effect that the embodiment of the present invention produces and prior art is compared as follows:
Claims (33)
1. tea in bag stalk tea, comprises bubble bag (1), it is characterized in that: the pure tea stalk thing (2) of one or more forms of the section of being equipped with shape, sheet, broken powder in bubble bag (1).
2. tea in bag stalk tea; comprise bubble bag (1); it is characterized in that: in bubble bag (1), tea stalk mixture (3) is housed; described tea stalk mixture (3) is by by weight; tea stalk thing is 6 ~ 10 parts; tealeaves is 0 ~ 4 part, and honeysuckle is 0 ~ 2 part, and chrysanthemum is 0 ~ 2 part, ginkgo 0 ~ 2 part, the bark of eucommia are 0 ~ 2 part, Chinese yew 0 ~ 0.1 part is formed.
3. tea in bag stalk tea according to claim 2, it is characterized in that: described tea stalk mixture (3), by weight, tea stalk thing is 7 ~ 9 parts, and tealeaves is 1 ~ 3 part.
4. tea in bag stalk tea according to claim 3, it is characterized in that: described tea stalk mixture (3), by weight, tea stalk thing is 8 parts, and tealeaves is 2 parts.
5. tea in bag according to claim 2 stalk tea, it is characterized in that: tea stalk mixture (3) is by by weight, tea stalk thing is 8 parts, and honeysuckle is 0.5 part, and chrysanthemum is 0.5 part, the bark of eucommia is formed by 1 part.
6. tea in bag according to claim 2 stalk tea, is characterized in that: described tea stalk mixture (3) is by by weight, and tea stalk thing 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.
7. tea in bag stalk tea according to claim 2, it is characterized in that: described tea stalk mixture (3) is by by weight, and tea stalk thing is 8 parts, tealeaves 0 ~ 1 part, honeysuckle 1 part or chrysanthemum 1 part formed.
8. tea in bag stalk tea according to claim 2, is characterized in that: described tea stalk mixture (3) is by by weight, and tea stalk thing is 7 ~ 9 parts, and the bark of eucommia is 1 ~ 3 part.
9. tea in bag stalk tea according to claim 8, is characterized in that: described tea stalk mixture (3) is by by weight, tea stalk thing 8 parts, and the bark of eucommia 2 parts formed.
10. tea in bag stalk tea according to claim 2, is characterized in that: described tea stalk mixture (3) is by by weight, and tea stalk thing is 7 ~ 9 parts, and ginkgo 1 ~ 2 part formed.
11. tea in bag stalk tea according to claim 2, is characterized in that: described tea stalk mixture (3) is by by weight, and tea stalk thing is 9 ~ 10 parts, and Chinese yew 0.01 ~ 0.1 part formed.
The preparation method of 12. tea in bag stalk tea, is characterized in that carrying out according to the following steps:
A, go-on-go: by tea stalk go-on-go, impurity elimination;
B, decatize: the tea stalk after go-on-go is steamed to tea stalk is well-done by the steam of the tea stalk after go-on-go with at least 100 DEG C;
C, cut stalk: the tea stalk after decatize is cooled to normal temperature, to cut into chunks shape by the length requirement of product;
D, fermentation: by section shape tea stalk thing, pile-fermentation is to soup look reddish yellow, and mouthfeel is micro-puckery or without astringent taste;
E, drying: the tea stalk thing after fermentation is dried to moisture content up to standard;
F, dust removal: dried tea stalk thing is removed the powder being less than bubble bag filtration fineness;
G, pack: the tea stalk thing after dust removal is loaded in bubble bag;
H, quality inspection packaging.
The preparation method of 13. tea in bag stalk tea, is characterized in that carrying out according to the following steps:
A, go-on-go: by tea stalk go-on-go, impurity elimination;
B, decatize: the tea stalk after go-on-go is steamed to tea stalk is well-done by the steam of the tea stalk after go-on-go with at least 100 DEG C;
C, cut stalk: the tea stalk after decatize is cooled to normal temperature, to cut into chunks shape by the length requirement of product;
D, fermentation: by section shape tea stalk thing, pile-fermentation is to soup look reddish yellow, and mouthfeel is micro-puckery or without astringent taste;
E, drying: the tea stalk thing after fermentation is dried to moisture content up to standard;
F, again decatize: dried tea stalk thing is steamed soft;
G, pressure bag: load pressure bag in thin bamboo strip basket by steaming soft tea stalk thing;
H, fermentation are displayed: the tea stalk thing after pressure bag is placed on aeration-drying place and carries out fermentation and display;
I, dust removal: the tea stalk thing after fermentation being displayed removes the powder being less than bubble bag filtration fineness;
J, pack: the tea stalk thing after dust removal is loaded in bubble bag;
K, quality inspection packaging.
The preparation method of 14. tea in bag stalk tea according to claim 12 or 13, is characterized in that described to cut stalk step be carried out before steaming step.
The preparation method of 15. tea in bag stalk tea according to claim 12 or 13, it is characterized in that described cut stalk step after, carry out brokenly essence: section shape tea stalk thing is broken into sheet or broken non-shape.
16. according to claim 12 or 13 tea in bag stalk tea preparation method, before it is characterized in that described fermentation, carry out decatize again: by cut the tea stalk thing after stalk with at least 100 DEG C of steamed saturating.
The preparation method of 17. tea in bag stalk tea according to claim 15, after it is characterized in that described broken pure step, carries out decatize again: by saturating for the tea stalk thing of broken essence at least 100 DEG C of steamed.
18. according to the preparation method of the tea in bag stalk tea of claim 12 ~ 14 described in any one, it is characterized in that described decatize: steam temperature controls at 105 DEG C ~ 130 DEG C, or 110 DEG C ~ 125 DEG C, or 115 DEG C ~ 120 DEG C.
The preparation method of 19. tea in bag stalk tea according to claim 12 or 13, it is characterized in that described steaming to tea stalk well-done refer to steam to tea stalk soften, folding constantly till.
The preparation method of 20. tea in bag stalk tea according to claim 12 or 13, it is characterized in that described fermentation, its fermentation time determine according to the ageing degree of tea stalk, and new tea stalk ferments at least 3 days, and the tea stalk of 2 ~ 3 years, ferments 24 ~ 48 hours.
21. according to the preparation method of the tea in bag stalk tea of claim 11 ~ 16 described in any one, and cutting stalk length described in it is characterized in that is 0.3 ~ 5cm, or 1 ~ 3cm or 1.5 ~ 2cm.
22. according to the preparation method of the tea in bag stalk tea of claim 21 described in any one, and cutting stalk length described in it is characterized in that is 1 ~ 3cm or 1.5 ~ 2cm.
23. according to claim 12 or 13 tea in bag stalk tea preparation method, before it is characterized in that being described fermentation step, add in tea stalk thing within tea stalk thing weight 40% by wherein one or more additives formed of the tealeaves after decatize, honeysuckle, chrysanthemum, ginkgo, the bark of eucommia, Chinese yew, pile-fermentation again after mixing.
The preparation method of 24. teas in bag according to claim 23 stalk tea, before it is characterized in that being described fermentation step, be by weight, tea stalk thing is 6 ~ 10 parts, steam soft after tealeaves be carry out pile-fermentation after the ratio mixing of 0 ~ 4 part.
25. the preparation method of tea in bag according to claim 24 stalk tea, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 7 ~ 9 parts, steam soft after tealeaves be carry out pile-fermentation after the ratio mixing of 1 ~ 3 part.
The preparation method of 26. teas in bag according to claim 25 stalk tea, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 8 parts, steam soft after tealeaves be carry out pile-fermentation after the ratio mixing of 2 parts.
27. the preparation method of tea in bag stalk tea according to claim 23, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 6 ~ 9 parts, and tealeaves 0.5 ~ 2 part, honeysuckle 0.5 ~ 2 part, mix rear pile-fermentation.
28. the preparation method of tea in bag stalk tea according to claim 27, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 6.5 ~ 8.5 parts, tealeaves 1 ~ 1.5 part, and honeysuckle 0.8 ~ 1.5 part, mixes rear pile-fermentation.
29. the preparation method of tea in bag stalk tea according to claim 23, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 6 ~ 9 parts, tealeaves 0 ~ 2 part, and chrysanthemum 0 ~ 2 part, mixes rear pile-fermentation.
The preparation method of 30. tea in bag stalk tea according to claim 23, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 7 ~ 9 parts, and the bark of eucommia, or/and ginkgo is 1 ~ 3 part, mixes rear pile-fermentation.
The preparation method of 31. tea in bag stalk tea according to claim 30, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 8 parts, and the bark of eucommia, or/and ginkgo is 2 parts, mixes rear pile-fermentation.
The preparation method of 32. tea in bag stalk tea according to claim 23, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 9 ~ 10 parts, and Chinese yew is 0.1 ~ 1 part, mixes rear pile-fermentation.
The preparation method of 33. tea in bag stalk tea according to claim 32, before it is characterized in that described fermentation step, be by weight, tea stalk thing is 9 ~ 10 parts, and Chinese yew is 0.3 ~ 0.5 part, mixes rear pile-fermentation.
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