A tea wine fermentation device and a method for preparing tea wine

Abstract

The present invention discloses a tea wine fermentation device and a method for preparing tea wine, wherein the tea wine fermentation device comprises: a wine cellar pool for storing fermented grains to be fermented; a partition, wherein the partition is conical, the diameter of the partition is smaller than the diameter of the wine cellar pool, and a through hole penetrating along the thickness direction is arranged on the partition. The present invention isolates tea fermented grains and grain fermented grains at the initial stage of fermentation through the partition arranged in the tea wine fermentation device, and the through hole arranged on the partition allows microorganisms to contact tea leaves through airflow during the fermentation process, and the liquid product of tea fermented grains needs to accumulate to a certain extent before it drips and contacts grain fermented grains, thereby reducing the contact time of the liquid product of tea fermented grains and grain fermented grains, and increasing the wine yield of grain fermented grains.

Description

Technical Field

[0001] The invention relates to the technical field of biomaterials, and in particular to a tea wine fermentation device and a method for preparing tea wine. Background Art

[0002] Tea wine is a new type of wine made from tea leaves as the main raw material, through direct extraction or biological fermentation, filtration, and aging. The tea polyphenols, tea polysaccharides and other nutrients contained in tea wine have good health effects on the human body. At present, the production of tea wine is mainly based on fermented tea wine. This type of tea wine will destroy effective substances such as tea polyphenols during the fermentation process, and the caffeine in the tea juice has a certain inhibitory effect on the activity of fermented microorganisms, which is not conducive to the fermentation of the mash and reduces the wine yield. The finished wine produced by fermentation also has problems such as insufficient aroma and poor color. Summary of the invention

[0003] The main purpose of the present invention is to provide a tea wine fermentation device and a method for preparing tea wine, aiming to solve the problem that caffeine in tea juice in conventional methods has a certain inhibitory effect on the activity of fermented microorganisms, which is not conducive to the fermentation of mash and reduces the wine yield.

[0004] To achieve the above-mentioned purpose, the present invention proposes a tea and wine fermentation device, characterized in that it includes: a wine cellar pool for storing the mash to be fermented; a partition, the partition is conical, the diameter of the partition is smaller than the diameter of the wine cellar pool, and the partition is provided with a through hole that penetrates along the thickness direction.

[0005] Optionally, the through hole is arranged at the edge of the partition; and / or a wire mesh is arranged in the through hole.

[0006] Optionally, the vertical distance between the vertex and the bottom surface of the partition is 15 to 30 cm, and / or the partition is made of a wooden board or a bamboo board.

[0007] To achieve the above object, the present invention also provides a method for preparing tea wine using a tea wine fermentation device, comprising the following steps:

[0008] Mixing broken tea leaves, sorghum cellulose powder, cellulase and distiller's yeast to obtain tea fermented grains;

[0009] The sorghum is subjected to a pre-cooking treatment, and then rice husks and distiller's yeast are added and mixed to obtain grain fermented grains;

[0010] The grain fermented grains are placed in a wine cellar pool, and after the addition is completed, a partition with through holes is placed on the grain fermented grains; and the tea fermented grains are placed on the partition;

[0011] After the addition is completed, the wine cellar pool is sealed for fermentation, and the fermented grain mash and tea mash are taken out, mixed evenly and distilled to obtain tea wine.

[0012] Optionally, in the tea fermented grains, based on weight parts, the broken tea leaves are 100-120 parts, the sorghum cellulose powder is 10-30 parts, the cellulase is 0.05-0.2 parts, and the koji is 2-4 parts.

[0013] Optionally, in the grain fermented grains, the sorghum is 100-120 parts, the rice husk is 10-15 parts, and the distiller's yeast is 2-4 parts by weight.

[0014] Optionally, the mass ratio of the grain fermented grains to the tea fermented grains is (10-20):1.

[0015] Optionally, the step of mixing crushed tea leaves, sorghum cellulose powder, cellulase and distiller's yeast to obtain tea fermented grains comprises:

[0016] After the dried tea leaves are crushed, soak them in 10-30℃ water for 5-10 minutes;

[0017] The broken tea leaves are obtained by filtering, and sorghum cellulose powder, cellulase and distiller's yeast are added to the broken tea leaves and mixed evenly to obtain tea fermented grains.

[0018] Optionally, the step of performing a pre-cooking treatment on sorghum and then adding rice husks and distiller's yeast to mix to obtain grain fermented grains comprises:

[0019] The sorghum is crushed and soaked in water for 6-12 hours, and then taken out and steamed to obtain steamed sorghum;

[0020] Add rice husks and distiller's yeast into the steamed sorghum and mix evenly to obtain grain fermented grains.

[0021] Optionally, after the addition is completed, the wine cellar pool is sealed for fermentation, the fermented grain mash and tea mash are taken out and mixed evenly for distillation to obtain tea wine.

[0022] The sealed fermentation time is 30-40 days, and the sealed fermentation temperature is 20-40°C.

[0023] In the technical solution provided by the present invention, tea-leaf fermented grains and grain-leaf fermented grains are isolated at the initial stage of fermentation by a partition provided in the tea-wine fermentation device, and the through holes provided on the partition allow the microorganisms to contact the tea leaves through the airflow during the fermentation process, and the liquid product of the tea-leaf fermented grains needs to accumulate to a certain extent before it drips and contacts the grain-leaf fermented grains, thereby reducing the contact time between the liquid product of the tea-leaf fermented grains and the grain-leaf fermented grains and increasing the wine yield of the grain-leaf fermented grains. At the same time, the present invention adopts a method of mixing sorghum cellulose powder with broken tea leaves for fermentation, so that part of the caffeine in the tea leaves can be adsorbed by the sorghum cellulose powder, which well solves the problem that the caffeine in the tea juice has a certain inhibitory effect on the microbial activity of the fermentation in the existing method, which is not conducive to the fermentation of the fermented grains and reduces the wine yield. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0025] Figure 1 A schematic diagram of a process of an embodiment of the preparation method provided by the present invention;

[0026] Figure 2 A schematic diagram of the structure of the tea wine fermentation device provided by the present invention;

[0027] Figure 3 This is a schematic diagram of the upward structural view of the partition in the tea and wine fermentation device provided by the present invention.

[0028] Description of Figure Numbers:

[0029] Label name Label name 1 Wine Cellar Pool 2 Partition 3 Through Hole

[0030] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0031] To make the purpose, technical scheme and advantages of the embodiment of the present invention clearer, the technical scheme in the embodiment of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiment, it is carried out according to the normal conditions or the conditions recommended by the manufacturer. If the reagents or instruments used do not specify the manufacturer, they are all conventional products that can be purchased commercially. In addition, the meaning of "and / or" appearing in the full text includes three parallel schemes, taking "A and / or B" as an example, including scheme A, or scheme B, or schemes that A and B meet at the same time. In addition, the technical schemes between the various embodiments can be combined with each other, but must be based on the ability of ordinary technicians in the field to achieve. When the combination of technical solutions is contradictory or cannot be achieved, it should be considered that the combination of such technical solutions does not exist, and is not within the scope of protection required by the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work belong to the scope of protection of the present invention.

[0032] At present, the production of tea wine is mainly based on fermented tea wine. This type of tea wine will destroy effective substances such as tea polyphenols during the fermentation process, and the caffeine in the tea juice has a certain inhibitory effect on the activity of fermented microorganisms, which is not conducive to the fermentation of the mash and reduces the wine yield. The fermented finished wine also has problems such as insufficient aroma and poor color.

[0033] In view of this, the present invention proposes a tea wine fermentation device, comprising: a wine cellar pool 1 for storing fermented mash; a partition 2, the partition is conical, the diameter of the partition 2 is smaller than the diameter of the wine cellar pool, and the partition 2 is provided with a through hole 3 that penetrates along the thickness direction.

[0034] In the technical solution provided by the present invention, the partition 2 arranged in the tea-wine fermentation device is used to isolate the tea-leaf mash and the grain-leaf mash in the early stage of fermentation, and the through holes 3 arranged on the partition 2 can allow the microorganisms to contact the tea leaves through the action of airflow during the fermentation process. The liquid product of the tea-leaf mash fermentation needs to accumulate to a certain extent before it drips and contacts the grain-leaf mash, thereby reducing the contact time between the liquid product of the tea-leaf mash fermentation and the grain-leaf mash and increasing the wine yield of the grain-leaf mash.

[0035] In a feasible manner, the through hole 3 is arranged at the edge of the partition 2, so that the tea mash and the grain mash can be isolated at the early stage of fermentation. The liquid product of the tea mash fermentation needs to accumulate to a certain extent before it will flow to the edge of the partition and drip into the grain mash. In order to prevent the tea mash from falling from the through hole into the grain mash, a wire mesh is arranged in the through hole 3.

[0036] In some embodiments of the present invention, the vertical distance between the vertex and the bottom surface of the partition 2 is 15 to 30 cm. Within a suitable size range, the tea fermented grains on the partition 2 can be evenly spread without sliding down to the through holes at the edge of the partition to block the through holes, and the tea fermented grains fermented liquid products can flow along the inclined surface of the partition to the through holes. As a preferred embodiment, the partition is made of wood or bamboo, which is conducive to the growth of microorganisms in the wine cellar pool.

[0037] Based on the above tea wine fermentation device, the present invention also proposes a method for preparing tea wine using the tea wine fermentation device, see Figure 1 , including the following steps:

[0038] (1) Mixing broken tea leaves, sorghum cellulose powder, cellulase and distiller's yeast to obtain tea fermented grains.

[0039] In some embodiments of the present invention, in the tea fermented grains, based on weight parts, the broken tea leaves are 100-120 parts, the sorghum cellulose powder is 10-30 parts, the cellulase is 0.05-0.2 parts, and the koji is 2-4 parts.

[0040] In the present invention, the types of broken tea leaves are not specifically limited, and they can be, for example, any one or more mixtures of green tea, black tea, yellow tea, dark tea, white tea, Pu'er tea, etc. The present invention also does not specifically limit the crushing method of the broken tea leaves and the particle size after crushing, and they can be crushed by any method in the prior art. In the present invention, sorghum cellulose powder, cellulase and distiller's yeast are all conventional products in the prior art and can be obtained by commercial means.

[0041] Cellulase (β-1,4-glucan-4-glucanohydrolase) is a general term for a group of enzymes that degrade cellulose to produce glucose. It is not a monomeric enzyme, but a multi-component enzyme system that works synergistically. It is a complex enzyme mainly composed of exo-β-glucanase, endo-β-glucanase and β-glucosidase. It acts on cellulose and the products derived from cellulose, and is a protein that can decompose cellulose into oligosaccharides or monosaccharides.

[0042] It should be noted that, under normal circumstances, the amount of cellulase used is 0.3% to 0.5% of the raw material, while the amount of cellulase used in the present invention is less than the conventional proportion of cellulase. The raw materials used in the present invention are broken tea leaves and sorghum cellulose powder. When the broken tea leaves are 100-120 parts and the sorghum cellulose powder is 10-30 parts, the cellulase is 0.05-0.2 parts. Therefore, in the case of excessive raw materials, part of the sorghum cellulose powder will remain. The molecular structure of caffeine in tea leaves has the characteristics of polyhydroxy purine rings and conjugated double bonds, and its molecular mass is smaller than the molecular mass of tea polyphenols, polysaccharides and proteins in tea leaves. Sorghum cellulose powder has a strong affinity with caffeine molecules, so the remaining part of the sorghum cellulose powder can adsorb caffeine in tea leaves or tea wine fermentation liquid products, and in the subsequent distillation step, the adsorbed caffeine will stay on the sorghum cellulose powder to achieve the purpose of reducing caffeine in tea wine.

[0043] In a feasible manner, the step of mixing broken tea leaves, sorghum cellulose powder, cellulase and koji to obtain tea fermented grains comprises:

[0044] After the dried tea leaves are crushed, soak them in 10-30℃ water for 5-10 minutes;

[0045] The broken tea leaves are obtained by filtering, and sorghum cellulose powder, cellulase and distiller's yeast are added to the broken tea leaves and mixed evenly to obtain tea fermented grains.

[0046] Normally, the removal of caffeine in tea leaves is carried out by soaking at high temperature (greater than 85°C), or by supercritical carbon dioxide. However, when high-temperature soaking is used to remove caffeine, tea polyphenols, proteins, amino acids, vitamins, enzymes and other nutrients in the tea leaves are destroyed to varying degrees, and the supercritical carbon dioxide removal equipment is expensive and complicated to operate. Therefore, the present invention adopts soaking at room temperature of 10-30°C, that is, the broken tea leaves are fully soaked and then mixed with the remaining materials, so that the tea polyphenols, proteins, amino acids, vitamins, enzymes and other nutrients in the tea leaves are retained to the greatest extent.

[0047] (2) The sorghum is subjected to a pre-cooking treatment, and then rice husks and distiller's yeast are added and mixed to obtain grain fermented grains.

[0048] In some embodiments of the present invention, in the grain fermented grains, the sorghum is 100-120 parts, the rice husk is 10-15 parts, and the koji is 2-4 parts, measured by weight.

[0049] In some embodiments of the present invention, the mass ratio of the grain fermented grains to the tea fermented grains is (10-20):1.

[0050] In a feasible manner, the steps of pre-processing sorghum by steaming, and then adding rice husk and distiller's yeast to mix to obtain grain fermented grains include:

[0051] The sorghum is crushed and soaked in water for 6-12 hours, and then taken out and steamed to obtain steamed sorghum;

[0052] Add rice husks and distiller's yeast into the steamed sorghum and mix evenly to obtain grain fermented grains.

[0053] The rice husk used in the present invention is preferably dry rice husk, which can increase the looseness and oxygen content of the grain fermented grain. The present invention does not specifically limit the crushing method of sorghum and the particle size of sorghum after crushing, and it can be crushed by any method in the prior art.

[0054] (3) placing the grain fermented grains into a wine cellar pool, and placing a partition with through holes on the grain fermented grains after the addition is completed; and placing the tea fermented grains on the partition.

[0055] (4) After the addition is completed, the wine cellar pool is sealed for fermentation, and the fermented grain mash and tea mash are taken out and mixed evenly for distillation to obtain tea wine.

[0056] In a feasible manner, after the addition is completed, the wine cellar pool is sealed for fermentation, the fermented grain mash and tea mash are taken out and mixed evenly for distillation to obtain the tea wine.

[0057] The sealed fermentation time is 30-40 days, and the sealed fermentation temperature is 20-40°C.

[0058] Under the appropriate fermentation time and temperature, tea mash cellulase can decompose tea cellulose and sorghum cellulose powder into sugar. Under the fermentation action of the mixture of koji and grain mash in the tea mash, the tea mash is fermented.

[0059] In the method for preparing tea wine provided by the present invention, sorghum cellulose powder and crushed tea leaves are mixed and fermented so that part of the caffeine in the tea leaves can be adsorbed by the sorghum cellulose powder, which effectively solves the problem in the existing method that the caffeine in the tea juice has a certain inhibitory effect on the activity of fermented microorganisms, is not conducive to the fermentation of the mash, and reduces the wine yield.

[0060] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments and drawings. It should be understood that the following embodiments are only used to explain the present invention, and are not used to limit the present invention.

[0061] In the following examples, the cellulase is sourced from Nanning Dongheng Huadao Biotechnology Co., Ltd., and its enzyme activity is 10,000 u / g. Its recommended usage is 3-5 g / kg dry matter.

[0062] Example 1

[0063] (1) 10 kg of dry tea leaves were crushed and soaked in 20°C water for 5 minutes; the crushed tea leaves were filtered out, and 2 kg of sorghum cellulose powder, 0.01 kg of cellulase and 0.3 kg of koji were added to the crushed tea leaves and mixed evenly to obtain tea fermented grains.

[0064] (2) Crush 100 kg of sorghum and soak it in water for 10 hours. Take it out and steam it to obtain steamed sorghum. Add 10 kg of rice husks and 3 kg of distiller's yeast to the steamed sorghum and mix them evenly to obtain grain fermented grains.

[0065] (3) placing the grain fermented grains into a wine cellar pool, and placing a partition with through holes on the grain fermented grains after the addition is completed; and placing the tea fermented grains on the partition.

[0066] (4) After the addition is completed, the wine cellar is sealed and fermented for 30 days at a temperature of 40° C. The fermented grain mash and tea mash are taken out and mixed evenly for distillation to obtain tea wine.

[0067] Among them, see Figure 2-Figure 3 In this embodiment, the partition is conical, and the diameter of the partition is smaller than the diameter of the wine cellar pool. The partition is provided with a through hole penetrating along the thickness direction, the through hole is provided at the edge of the partition, and a wire mesh is provided in the through hole. In addition, in this embodiment, the vertical distance between the vertex and the bottom surface of the partition is 20 cm, and the material of the partition is a wooden board.

[0068] Implementation 2-7

[0069] The preparation methods of Examples 2-7 are similar to those of Example 1, except that the ratios of the raw materials are different. For specific ratios, please refer to Table 1.

[0070] The added amount of each component in Examples 1-5 is weighed according to Table 1 below.

[0071] Table 1 Addition amount of each component (parts, 1 part is 1 kg)

[0072]

[0073] Example 8

[0074] The preparation method of this embodiment is similar to the preparation method of embodiment 1, except that in step (1), the dry tea leaves are crushed and then soaked in 10° C. water for 10 minutes.

[0075] Example 9

[0076] The preparation method of this embodiment is similar to the preparation method of embodiment 1, except that in step (4), the sorghum is crushed and soaked in water for 12 hours.

[0077] Example 10

[0078] The preparation method of this embodiment is similar to the preparation method of Example 1, except that in step (4), the fermentation temperature is 20° C. and the fermentation time is 40 days.

[0079] Comparative Example 1

[0080] The preparation method of this comparative example is similar to that of Example 1, except that sorghum cellulose powder and cellulase are not added in step (1).

[0081] Comparative Example 2

[0082] (1) 10 kg of dry tea leaves were crushed and soaked in 20°C water for 5 minutes; the crushed tea leaves were filtered out, and 2 kg of sorghum cellulose powder, 0.01 kg of cellulase and 0.3 kg of koji were added to the crushed tea leaves and mixed evenly to obtain tea fermented grains.

[0083] (2) Crush 100 kg of sorghum and soak it in water for 10 hours. Take it out and steam it to obtain steamed sorghum. Add 10 kg of rice husks and 3 kg of distiller's yeast to the steamed sorghum and mix them evenly to obtain grain fermented grains.

[0084] (3) The grain fermented grains and the tea fermented grains are mixed evenly and then placed in a wine cellar.

[0085] (4) After the addition is completed, the wine cellar is sealed and fermented for 30 days at a temperature of 40° C. The fermented grain mash and tea mash are taken out and mixed evenly for distillation to obtain tea wine.

[0086] Comparative Example 3

[0087] (1) 10 kg of dry tea leaves were crushed and soaked in 20°C water for 5 minutes; the crushed tea leaves were filtered out, and 2 kg of sorghum cellulose powder, 0.01 kg of cellulase and 0.3 kg of koji were added to the crushed tea leaves and mixed evenly to obtain tea fermented grains.

[0088] (2) Crush 100 kg of sorghum and soak it in water for 10 hours. Take it out and steam it to obtain steamed sorghum. Add 10 kg of rice husks and 3 kg of distiller's yeast to the steamed sorghum and mix them evenly to obtain grain fermented grains.

[0089] (3) The grain fermented grains are first placed in a wine cellar pool, and then the tea fermented grains are evenly spread on the grain fermented grains.

[0090] (4) After the addition is completed, the wine cellar is sealed and fermented for 30 days at a temperature of 40° C. The fermented grain mash and tea mash are taken out and mixed evenly for distillation to obtain tea wine.

[0091] The tea wines prepared in the above examples and comparative examples were tested for relevant properties, including wine production, tea polyphenol content and caffeine content. The results are as follows:

[0092] Table 2 Performance measurement of tea wine of Examples 1-5 and Comparative Examples 1-3

[0093] Wine production (%) Tea polyphenols content (mg / L) Caffeine content (mg / L) Example 1 33.52 29.82 2.01 Example 2 33.15 30.55 2.33 Example 3 35.43 31.03 2.45 Example 4 30.31 22.32 2.56 Example 5 30.15 23.84 2.71 Comparative Example 1 25.12 20.13 3.02 Comparative Example 2 20.41 19.50 3.55 Comparative Example 3 22.05 20.22 3.45

[0094] As can be seen from Table 2, the wine yield of Comparative Examples 1-3 is 20.41-25.12%, the tea polyphenol content is 19.50-20.22 mg / L, and the caffeine content is 3.02-3.55 mg / L. The wine yield of Examples 1-5 is 30.15-35.43%, the tea polyphenol content is 22.32-31.03 mg / L, and the caffeine content is 2.01-2.71 mg / L. It is proved that the wine yield of the tea wine obtained in Examples 1-5 is high, and the prepared tea wine has a higher tea polyphenol content and a lower caffeine content.

[0095] Compared with Comparative Example 1, the tea wine prepared in Example 1 has a higher tea polyphenol content and a lower caffeine content, which is the result of adding sorghum cellulose powder and cellulase to tea wine mash, indicating that the addition of sorghum cellulose powder and cellulase can help reduce the caffeine content in tea wine and increase the tea polyphenol content in tea wine; compared with Comparative Examples 2 and 3, the tea wine prepared in Example 1 has a higher wine yield, a higher tea polyphenol content, and a lower caffeine content, indicating that separating the tea wine mash and the grain wine mash with a partition with through holes and then fermenting them simultaneously can help increase the wine yield, reduce the caffeine content in tea wine, and increase the tea polyphenol content in tea wine.

[0096] Compared with Examples 4-5, the caffeine content of the tea wine prepared in Example 1 is lower, indicating that cellulase, within a suitable range, can retain part of the sorghum cellulose to absorb the caffeine in the tea wine.

[0097] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the patent protection scope of the present invention.

Claims

1. A method for preparing tea wine using a tea wine fermentation device, characterized in that: The tea wine fermentation device comprises: Wine cellar pool, used to store fermented mash; A partition, the partition is conical, the diameter of the partition is smaller than the diameter of the wine cellar pool, and a through hole penetrating along the thickness direction is provided on the partition; The method comprises the following steps: Mixing broken tea leaves, sorghum cellulose powder, cellulase and distiller's yeast to obtain tea fermented grains; The sorghum is subjected to a pre-cooking treatment, and then rice husks and distiller's yeast are added and mixed to obtain grain fermented grains; The grain fermented grains are placed in a wine cellar pool, and after the addition is completed, a partition with through holes is placed on the grain fermented grains; and the tea fermented grains are placed on the partition; After the addition is completed, the wine cellar pool is sealed for fermentation, and the fermented grain mash and tea mash are taken out, mixed evenly and distilled to obtain tea wine.

2. The method according to claim 1, characterized in that The through hole is arranged at the edge of the partition; and / or a wire mesh is arranged in the through hole.

3. The method according to claim 1, characterized in that The vertical distance between the top and the bottom of the partition is 15 to 30 cm, and / or the partition is made of a wooden board or a bamboo board.

4. The method according to claim 1, characterized in that: In terms of weight, the tea fermented grains contain 100-120 parts of broken tea leaves, 10-30 parts of sorghum cellulose powder, 0.05-0.2 parts of cellulase, and 2-4 parts of koji.

5. The method according to claim 1, characterized in that Calculated by weight, the grain mash contains 100-120 parts of sorghum, 10-15 parts of rice husks, and 2-4 parts of distiller's yeast.

6. The method according to claim 1, characterized in that The mass ratio of the grain fermented grains to the tea fermented grains is (10-20):

1.

7. The method according to claim 1, characterized in that The step of mixing broken tea leaves, sorghum cellulose powder, cellulase and distiller's yeast to obtain tea fermented grains comprises: After the dried tea leaves are crushed, soak them in 10-30℃ water for 5-10 minutes; The broken tea leaves are obtained by filtering, and sorghum cellulose powder, cellulase and distiller's yeast are added to the broken tea leaves and mixed evenly to obtain tea fermented grains.

8. The method according to claim 1, characterized in that The step of performing pre-cooking treatment on sorghum and then adding rice husk and distiller's yeast to mix to obtain grain fermented grains comprises: The sorghum is crushed and soaked in water for 6-12 hours, and then taken out and steamed to obtain steamed sorghum; Add rice husks and distiller's yeast into the steamed sorghum and mix evenly to obtain grain fermented grains.

9. The method according to claim 1, characterized in that: After the addition is completed, the wine cellar is sealed for fermentation, and the fermented grain and tea mash are taken out and mixed evenly for distillation to obtain tea wine. The sealed fermentation time is 30-40 days, and the sealed fermentation temperature is 20-40°C.

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