Method for manufacturing tea leaf wine

Abstract

The invention relates to a method for manufacturing tea leaf wine. The method includes steps of 1, preparing fermentation raw materials, to be more specific, soaking tea leaves, then drying the tea leaves, cooking the tea leaves in a water-insulation manner and then cooling the tea leaves until the temperatures of the tea leaves reach the room temperature so as to obtain the fermentation raw materials; 2, preparing seed liquid, to be more specific, feeding brewer's yeast in glucose liquid and shaking and cultivating the brewer's yeast and the glucose liquid to obtain the active seed liquid; 3, carrying out stacking heat insulation, to be more specific, adding the seed liquid into the fermentation raw materials, and then adding accessory sugar into the fermentation raw materials to carry out stacking heat insulation; 4, adding warm water into the fermentation raw materials and fermenting the fermentation raw materials to obtain fermentation products; 5, distilling the fermentation products after the fermentation raw materials are completely fermented so as to obtain the tea leaf wine. The method has the advantages that shortcomings of insufficient fermentation due to the fact that fermentation temperatures are difficult to reach and tea leaves individually used in existing processes cannot continue being fermented and adulterated tea aroma due to the fact that additional fermentation raw materials such as grains and fruits are required to be added into the tea leaves to solve the problem of insufficient fermentation can be overcome by the aid of the method; processes for fermenting the raw materials for the tea leaf wine can be assuredly smoothly carried out without additional fermentation raw materials such as grains and fruits, and the tea leaf wine manufactured by the aid of the method has strong and unadulterated tea aroma.

Description

technical field [0001] The invention relates to a method for preparing tea wine. Background technique [0002] Traditional tea wine is prepared by fermenting wet tea leaves with koji and other ingredients, such as the patent application number 02133841.8, or the method of crushing tea leaves, enzymatic hydrolysis and then adding yeast for fermentation, such as application numbers 201210254292.2, 201010223445.8 patent. It has the disadvantage that it needs to add distiller's yeast, fruit, grain and other raw materials to continue fermentation in the preparation of tea wine, and the prepared tea wine is mixed with other flavors, and the tea flavor is not rich and mellow. Therefore providing a kind of preparation method of the pure tea wine of tea flavor becomes top priority. Contents of the invention [0003] The invention provides a method for making tea wine, which overcomes the difficulty in reaching the fermentation temperature to continue fermentation when tea leaves ...

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for making tea wine, which overcomes the difficulty in reaching the fermentation temperature to continue fermentation when tea leaves are used alone in the existing tea wine preparation process, which leads to insufficient fermentation, and the need to add grain in the existing tea wine fermentation process. Fermentation raw materials such as fermented raw materials such as grains and fruits can be used to overcome the problem of insufficient fermentation, but the shortcomings of impure tea taste can be avoided. This ensures that the fermentation process of tea and wine raw materials can be carried out smoothly without adding fermented raw materials such as grains and fruits. The prepared tea wine has a rich and pure tea flavor and a good taste

Images