When making apple cider, beer or white wine, in order to more easily clear up the liquid, can we put our yeast in a tea bag or a piece of cloth so that the alcohol would be produced inside of it and then released into the liquid with causing minimum cloudiness and sediments?
This will not work with a tea-bag or any other kind of cloth. Unless it's enclosed in a very fine membrane the yeast would easily be able to get through, then disperse and propogate in the main liquid.
However, something like this can actually be done. Some homebrewers have taken a high-technology cue from industrial beer and do what's known as an immobilized yeast fermentation, where the yeast cells are trapped in an inert membrane, allowed to ferment wort, then are left behind when the beer is transferred away.
So this offers almost exactly what you're looking for (yeast entrapped in a meduim so that they can still ferment and be fairly easy to remove after fermentation).