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Tea wine

A technology for tea wine and tea leaves, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems affecting the taste and health care quality of tea wine, loss of nutrients, destruction of nutrients, etc., and achieve the effects of unique flavor, good absorption and pure taste.

Inactive Publication Date: 2015-12-23
欧承菊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technique involves combining different techniques like making tea products from green teas (tears), extraction of essential components found naturally inside them, creation of stable liquid compositions containing these compounds without losing their original properties during processing. These liquors have been used widely throughout centuries because they contain many important health benefits including antioxidants, calcium supplements, carbohydrate sources, protein hydrolyzates, etc., while still maintaining good quality characteristics similar to those obtained through regular brewing methods. Overall, this new process allows people who want to enjoy both tea and coffee experiences to combine two things together effectively.

Problems solved by technology

The technical problem addressed by this patented technology relates to combining different types of liquor into one product while maintaining their benefits or reducing costs associated with producing them separately.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Soak and wash 1 kg of tea leaves in clean water for 30 minutes, then drain and set aside;

[0020] 2) Put the dried tea leaves into 100 kg of water at 80°C, keep warm and extract for 40 minutes; filter to obtain tea soup;

[0021] 3) Add 20 kg of sucrose to dissolve, cool to room temperature, and get sugar tea soup;

[0022] 4) Take out 5-10 kg of sugar tea soup, add 0.6 kg of yeast, heat to 20°C with low heat; keep warm for 35 minutes to get yeast tea soup;

[0023] 5) Mix the yeast tea soup with the remaining sugar tea soup evenly, and ferment for 15 days at 18°C ​​to get the raw wine;

[0024] 6) Clarify, filter and age the original wine for 20-40 days.

Embodiment 2

[0026] The steps are the same as in Example 1, wherein: the tea leaves in step 1) are 3 kg, soaking and cleaning time is 10 minutes, the water in step 2) is 80 kg, the water temperature is 90°C, and the extraction time is 20 minutes, step 3) The sucrose in step 4) is 40 kg, the yeast in step 4) is 0.25 kg, the activation temperature is 40°C, and the activation time is 20 minutes, and the fermentation temperature in step 5) is 32°C for 10 days.

Embodiment 3

[0028] The steps are the same as in Example 1, wherein: the tea leaves in step 1) are 2 kg, soaking and cleaning time is 20 minutes, the water in step 2) is 90 kg, the water temperature is 85°C, and the extraction time is 30 minutes, step 3) The sucrose in step 4) is 30 kg, the yeast in step 4) is 0.45 kg, the activation temperature is 30°C, and the activation time is 30 minutes, and the fermentation temperature in step 5) is 25°C for 13 days.

[0029] In each of the above embodiments, the sucrose is rock sugar, and the tea leaves are green tea.

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PUM

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Abstract

The invention discloses tea wine and aims to provide tea wine which is simple to prepare and contains abundant nutritional ingredients. The tea wine is prepared from 1-3 parts of tea leaves, 20-40 parts of sucrose, 0.25-0.6 parts of yeast and 80-100 parts of water. A method comprises steps as follows: the tea leaves are soaked and cleaned with clear water and are drained for standby application; the drained tea leaves are put in water at the temperature of 80-90 DEG C and subjected to heat-preserved extraction for 20-40 min; tea soup is obtained after filtering; the sucrose is added, dissolved and cooled, and sugary tea soup is obtained; part of sugary tea soup is taken out, added with the yeast and heated to 20-40 DEG C; yeast tea soup is obtained through heat preservation and activation; the yeast tea soup and the residual sugary tea soup are mixed uniformly and fermented naturally, and raw wine is obtained; the raw wine is clarified, filtered and aged, and the tea wine is obtained. The tea wine combines the common advantages of tea and wine, has faint scent of the tea leaves, alcohol aroma of liquor and fragrance of honey, has pure taste and unique flavor, is sweet and a little astringent, has lasting fragrance, long aftertaste and abundant nutrition, is suitable for people of all ages and is perfect combination of tea and wine.

Description

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Claims

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Application Information

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Owner 欧承菊
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