Tea-flavored wine and method for preparing the same

Abstract

The present application belongs to the technical field of brewing wine, and particularly relates to a tea-flavored wine and a preparation method thereof. The preparation method of the tea-flavored wine comprises the following steps: obtaining wine, selecting at least one kind of tea according to the aroma characteristics of the wine, and pretreating the tea to obtain pretreated tea; making the color of the produced wine brighter, and better fusing the taste of the wine with the aroma of the tea; then, performing cooling treatment on the wine to obtain low-temperature wine; then, immersing the pretreated tea into the low-temperature wine for 0.5h-6h; then, taking out the tea to obtain the tea-flavored wine. The method for preparing the tea-flavored wine can reduce the dissolution of caffeine in the tea, reduce the unpleasant feeling, increase the freshness brought by the amino acid in the tea, and fuse the fresh aroma of the tea in the wine during the tasting, thereby solving the technical problem of affecting the flavor of the wine after the tea and the wine are fermented together in the background art.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of brewing wine, and particularly relates to a tea-flavored wine and a preparation method thereof. BACKGROUND

[0002] Wine is a fruit wine brewed with grapes as raw materials, which is rich in nutrients and has obvious health care effects. The traditional brewing method obtains grape juice through manual crushing, and the grape juice is directly fermented to produce white wine, and the wine fermented with grape skins is red wine. When tasting wine, the color, taste and aroma are mainly judged.

[0003] The tea leaves in the east are mainly divided into scented tea, white tea, yellow tea, oolong tea, black tea and dark tea, each of which has a unique aroma and contains various nutrients and functional factors. Tea polyphenols are the main functional components of tea leaves, accounting for 20-30% of the total amount of dry matter. Studies have shown that tea polyphenols have anti-inflammatory and antibacterial effects, can lower blood lipids, blood sugar and blood pressure, and have anti-aging, anti-radiation and anti-cancer effects. Caffeine in tea also has the effects of strengthening the heart, diuresis, eliminating fatigue and improving appetite.

[0004] A tea-flavored sweet white wine and a brewing process thereof are disclosed in Chinese patent application No. CN201911043622.1. Mature white grape fruits are harvested, crushed and pressed after removing stems, and the filtrate is obtained after filtering and discarding the filter residue. White grape juice is obtained. Activated yeast is added to the white grape juice for fermentation, and white grape juice fermentation liquor is obtained after the fermentation is stopped. The tea leaves are placed in the white grape juice fermentation liquor, and the tea leaves are filtered out and discarded after extraction, and the tea-flavored sweet white wine is obtained. The brewing process fully combines the sweetness of white grapes with the fragrance of tea, and avoids the astringency of tea, so that the taste is both sweet and fragrant. However, in the above method, the tea and the wine are fermented together, so that part of the substances in the tea are mixed into the wine, changing the original flavor of the wine. SUMMARY

[0005] In view of this, the present application provides a method for making tea-flavored wine to solve the technical problem that in the prior art, tea and wine are fermented together, so that part of the substances in the tea are mixed into the wine, changing the original flavor of the wine.

[0006] To achieve the above-mentioned purpose, the following solutions are adopted in the present application:

[0007] A preparation method of tea-flavored wine, comprising the following steps:

[0008] a1. obtaining wine;

[0009] a2. selecting at least one kind of tea according to the aroma characteristics of the wine, and pretreating the tea to obtain pretreated tea;

[0010] a3. cooling the wine obtained in step a1 to 2-8°C to obtain a low-temperature wine;

[0011] a4. adding the pre-processed tea obtained in step a2 to the low-temperature wine obtained in step a3 and soaking for 0.5-6 hours to obtain tea-flavored wine.

[0012] Preferably, the pre-processing of the tea in step a2 comprises a tea moistening step, wherein the tea is soaked in water at 90-100°C for 8-15 seconds.

[0013] Preferably, the pre-processing of the tea in step a2 comprises a tea moistening step, wherein the tea is soaked in water at 90-100°C for 8-15 seconds.

[0014] Preferably, the low-temperature wine and the tea are in a weight ratio of 1000:8-15.

[0015] Preferably, the wine obtained in step a1 is subjected to a degree reduction, and the alcohol content of the wine after the degree reduction is 8%-13%.

[0016] A method for preparing tea-flavored wine, comprising the following steps:

[0017] b1. obtaining wine and subjecting the wine to dealcoholization to obtain high-alcohol-content wine and dealcoholized wine;

[0018] b2. selecting at least one type of tea according to the aroma characteristics of the wine and pre-processing the tea to obtain pre-processed tea;

[0019] b3. cooling the high-alcohol-content wine to 2-8°C to obtain high-alcohol-content low-temperature wine;

[0020] b4. soaking the pre-processed tea obtained in step b2 in the high-alcohol-content low-temperature wine for 0.5-4 hours to obtain A wine;

[0021] b5. blending the A wine and the dealcoholized wine to obtain tea-flavored wine.

[0022] Preferably, the high-alcohol-content low-temperature wine has an alcohol content of 25%-35%.

[0023] Preferably, the high-alcohol-content low-temperature wine and the tea are in a weight ratio of 500:8-15.

[0024] Preferably, when the wine is a dry white wine, jasmine tea and Anji white wine are used in combination with it; when the wine is a rosé wine, golden osmanthus, Zhangping narcissus, and osmanthus oolong are used in combination with it; when the wine is a dry red wine, Qimen black tea is used in combination with it.

[0025] A tea-flavored wine, comprising wine prepared by the method described above.

[0026] The technical solution adopted in this application can achieve the following beneficial effects:

[0027] This application provides a tea-flavored wine and its preparation method. First, wine is obtained. Based on the aroma characteristics of the wine, at least one type of tea is selected and pre-treated to obtain pre-treated tea. This pre-treatment results in a brighter color in the wine and a better integration of the tea's aroma with the flavor. Then, the wine is cooled to obtain a low-temperature wine. The pre-treated tea is then steeped in the low-temperature wine for 0.5-6 hours. After steeping, the tea is removed, resulting in a wine with a tea aroma. Using this method to produce tea-flavored wine reduces the dissolution of caffeine from the tea, minimizing unpleasant sensations, and increases the umami flavor from the amino acids in the tea. During tasting, the wine incorporates the delicate aroma of tea, solving the technical problem in the prior art where the co-fermentation of tea and wine negatively impacts the wine's flavor. Detailed Implementation

[0028] To facilitate understanding of this application, a more comprehensive description of the application will be provided below, along with preferred embodiments. However, this application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to enable a more thorough and complete understanding of the disclosure of this application.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0030] A method for preparing a tea-flavored wine includes the following steps:

[0031] a1. To obtain wine;

[0032] a2. Based on the aroma characteristics of wine, select at least one type of tea and pre-treat the tea to obtain pre-treated tea;

[0033] a3. cooling the wine obtained in step a1 to 2-8℃ to obtain low-temperature wine;

[0034] a4. dipping the pretreated tea leaves obtained in step a2 into the low-temperature wine obtained in step a3 for 0.5-6h to obtain tea-flavored wine.

[0035] In this embodiment, first, dry white wine, pink wine, or dry red wine is brewed, tea leaves that are to be blended with the wine are selected according to the aroma of the wine, so that the aroma of the tea leaves can be blended into the wine without affecting the color of the wine and preserving the nutrients such as amino acids in the tea leaves, then the selected tea leaves are pretreated, the wine is placed in a refrigerator for cooling, low-temperature wine is obtained, the temperature of which is kept at 2-8℃, then the pretreated tea leaves are dipped into the low-temperature wine, and when the aroma is rich, the tea leaves are taken out, and the tea-flavored wine is prepared.

[0036] In some embodiments, the pretreatment of the tea leaves in step a2 includes a tea moistening step, and the tea moistening step includes soaking the tea leaves in warm water at 90-100° for 8-15s. In order to better stimulate the aroma of the tea leaves and other nutrients in the tea leaves, the tea leaves are first soaked in warm water for tea moistening.

[0037] In some embodiments, the pretreatment of the tea leaves in step a2 includes a tea moistening step, and the tea moistening step includes soaking the tea leaves in warm water at 90-100° for 8-15s. In order to better stimulate the aroma of the tea leaves and other nutrients in the tea leaves, the tea leaves are first soaked in warm water for tea moistening.

[0038] In this embodiment, the weight ratio of the low-temperature wine to the tea leaves is 1000:8-15. It should be noted that when different wines are combined with different tea leaves, the ratio of the wine to the tea leaves is slightly different, which can be allocated according to the actual situation.

[0039] In some preferred embodiments, the wine obtained in step a1 is subjected to a degree reduction treatment, and the alcohol content of the wine after the degree reduction treatment is 8%-13%. When tasting wine, more attention is paid to the taste of the wine, so that the wine after the degree reduction treatment is blended with the aroma of the tea leaves, and the taste of the wine is more light.

[0040] A method for preparing tea-flavored wine, comprising the following steps:

[0041] b1. obtaining wine, and subjecting the wine to dealcoholization treatment to obtain high-alcohol-content wine and dealcoholized wine;

[0042] b2. selecting at least one kind of tea leaves according to the aroma characteristics of the wine, and pretreating the tea leaves to obtain pretreated tea leaves;

[0043] b3. cooling the high-alcohol-content wine to 2-8℃ to obtain a high-alcohol-content low-temperature wine;

[0044] b4. immersing the pretreated tea leaves obtained in step b2 into the high-alcohol-content low-temperature wine for 0.5-4 hours to obtain A wine;

[0045] b5. blending the A wine and the dealcoholized wine to obtain tea-flavor wine.

[0046] In the embodiment, first, dry white wine, pink wine, or dry red wine is brewed, and one kind of wine is selected and dealcoholized to obtain high-alcohol-content wine and dealcoholized wine; then, tea leaves are selected according to the aroma of different wines, so that the aroma of the tea leaves can be blended into the wine without affecting the color of the wine and preserving the nutrients such as amino acids in the tea leaves; next, the selected tea leaves are pretreated, and the high-alcohol-content wine is placed in a refrigerator for cooling treatment to obtain high-alcohol-content low-temperature wine, and the temperature of the high-alcohol-content low-temperature wine is maintained at 2-8℃; then, the pretreated tea leaves are immersed into the high-alcohol-content low-temperature wine, and the tea leaves are taken out when the aroma is rich to obtain A wine; finally, the A wine and the dealcoholized wine are blended to obtain tea-flavor wine with appropriate alcohol content according to actual needs.

[0047] In the embodiment, the alcohol content of the high-alcohol-content low-temperature wine is 25%-35%. In order to efficiently stimulate the aroma and nutrients in the tea leaves, the alcohol content of the wine is 25%-35%, and if the alcohol content is too high, the nutrients in the tea leaves will be destroyed.

[0048] In the embodiment, the weight ratio of the high-alcohol-content low-temperature wine to the tea leaves is 500:8-15. When different wines are combined with different tea leaves, the ratio of the wine to the tea leaves is slightly different, and the ratio can be allocated according to actual conditions.

[0049] In some specific embodiments, when the wine is dry white wine, jasmine tea and Anji white are selected for combination; when the wine is pink wine, Huangjingui, Zhangping Xian, and osmanthus oolong are selected for combination; and when the wine is dry red wine, Qimen black tea is selected for combination.

[0050] A tea-flavor wine includes wine made by the method.

[0051] In order to further understand the present application, the method for making tea-flavor wine provided by the present application is described in detail below in combination with embodiments.

[0052] Example 1: Dry white wine combined with jasmine tea and Anji white wine to create a tea-flavored wine.

[0053] 1. Select Chardonnay, Riesling, Petit Rosé, Petit Mansée, and Viognier as raw materials to produce high-quality wines (the grape raw materials are selected by bunch pressing to obtain grape juice, the grape juice is clarified, separated, and the indicators are adjusted, then yeast is added for fermentation (temperature controlled at 15℃-17℃), separation, storage, blending, clarification and stabilization treatment, sterilization filtration, bottling, etc.);

[0054] 2. Place the wine in the refrigerator to maintain its temperature at 5℃;

[0055] 3. Separately, soak jasmine tea and Anji white wine in 90℃ water for 10 seconds;

[0056] 4. Remove the jasmine tea and Anji white tea from the water and let them steep for 1 minute;

[0057] 5. Soak 4.5g of jasmine tea and 4.0g of Anji white wine in 1L of cooled wine according to the ratio. After soaking for 4 hours, remove the jasmine tea and Anji white wine to obtain tea-flavored wine.

[0058] According to the tasters, this tea-infused wine boasts a rich jasmine aroma. The fragrance of the tea is infused into the grapes, resulting in a prominent jasmine scent, complemented by hints of honeysuckle and tropical fruit from the white wine. Anji white tea is among the tea varieties with the highest amino acid content. Its addition brings a freshness to the white wine, enriching the traditional binary flavor structure of white wine (acidity and alcohol) and adding a touch of sweetness to the blend.

[0059] Example 2: Combining diluted dry white wine with jasmine tea and Anji white wine to create a tea-flavored wine.

[0060] 1. The wine in Example 1 was diluted with dealcoholized wine to reduce its alcohol content to 10%;

[0061] 2. Place the wine in the refrigerator to maintain its temperature at 5℃;

[0062] 4. Separately, soak jasmine tea and Anji white wine in 90℃ water for 10 seconds;

[0063] 5. Remove the jasmine tea and Anji white tea from the water and let them steep for 1 minute;

[0064] 6. Soak 4.5g of jasmine tea and 4.0g of Anji white wine in 1L of cooled wine according to the ratio. After soaking for 4 hours, remove the jasmine tea and Anji white wine to obtain tea-flavored wine.

[0065] The taster compared the tea-flavored wine with the tea-flavored wine of Example 1, and found that the tea-flavored wine obtained by steeping jasmine tea and anji white in the reduced-alcohol white wine enhanced the lightness of the taste and significantly enhanced the pleasantness of the taste.

[0066] Example 3: Production of a floral-flavored wine from a rosé wine and a oolong tea

[0067] 1. Select Cabernet Sauvignon (highlighting black berry aroma), Danfite (highlighting floral-violet flower aroma), Merlot (highlighting red berry aroma), Marselan (highlighting floral, red fruit aroma) to brew high-quality rosé wine (the grape raw material is subjected to cluster selection, stem removal, berry selection, crushing, and then is delivered into a tank by a fruit pulp pump, and then is bled (steeped for 6-48 hours, 5%-15%), and then the indexes are adjusted, yeast is added, and steeping and fermentation are performed (temperature control at 15-17°C, circulation), and then separation, storage (management of the original wine), blending, clarification and stability treatment, sterilization filtration, and filling are performed);

[0068] 2. The wine is placed in a refrigerator so that its temperature is maintained at 5°C;

[0069] 3. In addition, Huangjinguimei, Zhangping Xian, and Guihua oolong are soaked in water at 90°C for 10 seconds;

[0070] 4. The Huangjinguimei, Zhangping Xian, and Guihua oolong are taken out of the water and allowed to stand for 1 minute;

[0071] 5. 6 g of Huangjinguimei, 4 g of Zhangping Xian, and 0.5 g of Guihua oolong are steeped in 1 L of the rosé wine that has been subjected to the reduction treatment according to the proportions, and the Huangjinguimei, Zhangping Xian, and Guihua oolong are taken out after steeping for 4 hours to obtain a tea-flavored wine.

[0072] According to the tasting by the taster, the Huangjinguimei presents a fresh osmanthus fragrance, the Zhangping Xian presents an elegant orchid fragrance, and the two together with the rosé present an elegant floral fragrance, which is different from the oolong tea fragrance in common tea beverages, and finally a oolong tea-flavored rosé wine with an elegant and delicate fragrance is obtained.

[0073] Example 4: Production of a floral-flavored wine from a reduced-alcohol rosé wine and a oolong tea

[0074] 1. The rosé wine brewed in Example 3 is subjected to a reduction treatment using dealcoholized wine, and the alcohol content is 10%;

[0075] 2. The wine is placed in a refrigerator so that its temperature is maintained at 5°C;

[0076] 3. In addition, Huangjinguimei, Zhangping Xian, and Guihua oolong are soaked in water at 90°C for 10 seconds;

[0077] 4. Remove the Golden Osmanthus, Zhangping Narcissus, and Osmanthus Oolong from the water and let them steep for 1 minute;

[0078] 5. Soak 6g of Osmanthus fragrans, 4g of Narcissus chinensis, and 0.5g of Osmanthus oolong tea in 1L of cooled rosé wine according to the ratio. After soaking for 4 hours, remove the Osmanthus fragrans, Narcissus chinensis, and Osmanthus oolong tea to obtain tea-flavored wine.

[0079] When the tasters compared the rosé wine with the tea-infused wine in Example 3, the tea-infused wine obtained by macerating the rosé wine with golden osmanthus, Zhangping narcissus, and osmanthus oolong after the alcohol content was reduced was found to have a lighter taste and a significantly enhanced pleasantness.

[0080] Example 5: Dry red wine and black tea

[0081] 1. Select Cabernet Sauvignon (black berry aroma), Tampifet (violet aroma), and Marselan (highlighting floral and red fruit aromas) to produce high-quality dry red wine (grape raw materials: selection of bunches, destemming, selection of berries, crushing, pulp pumping into tanks or gravity hopper feeding into tanks, bleeding (maceration for 6-48 hours, 5%-15%), adjustment of indicators, addition of yeast, maceration and fermentation (temperature controlled at 24℃-26℃, circulation), separation, MLF fermentation, separation, storage (base wine management), blending, clarification and stabilization treatment, sterilization and filtration, bottling);

[0082] 2. Place the wine in the refrigerator to maintain its temperature at 5℃;

[0083] 3. Separately, steep Qimen black tea in 90℃ water for 10 seconds;

[0084] 4. Remove the Qimen black tea from the water and let it steep for 1 minute;

[0085] 5. Soak 10g of Qimen black tea in 1L of cooled dry red wine according to the ratio. After soaking for 4 hours, remove the Qimen black tea to obtain tea-flavored wine.

[0086] According to the tasters, the combination of black tea and dry red wine is the ultimate combination of Chinese red and Western red. The color is bright, clear and tempting. Qimen black tea is one of the world's three major black teas. Its aroma is high and rich. When combined with dry red wine with rose and violet flavors, it presents a charming floral flavor.

[0087] Example 6: Reduced alcohol content dry red wine and black tea

[0088] 1. The dry red wine in Example 5 was diluted with dealcoholized wine to reduce its alcohol content to 10%;

[0089] 2. Place the wine in the refrigerator to maintain its temperature at 5℃;

[0090] 3. The Keemun black tea was then soaked in 90°C water for 10 seconds;

[0091] 4. The Keemun black tea was then taken out of the water and allowed to stand for 1 minute;

[0092] 5. 10g of Keemun black tea was then soaked in 1L of dry red wine which had been subjected to the temperature reduction treatment, and the Keemun black tea was taken out after 4 hours of soaking, thereby obtaining tea-flavored wine.

[0093] The tea-flavored wine obtained by soaking the dry red wine which had been subjected to the temperature reduction treatment in Keemun black tea was compared with the tea-flavored wine of Example 5 by the taster, and the tea-flavored wine was found to have a lighter mouthfeel and a significantly enhanced pleasantness of mouthfeel, and was more elegant and charming.

[0094] Example 7: Aroma and mouthfeel of tea-flavored wine soaked for different times

[0095] The soaking time of Example 1 was changed while the other steps of Example 1 were kept unchanged, and the soaking times were 2 hours, 3 hours and 5 hours respectively. The effects of the different soaking times on the tea-flavored wine were then analyzed according to the wine tasting method, and the following table of soaking time variation analysis was obtained after the tasting:

[0096] Table 1. Table of soaking time variation analysis

[0097] 2h 3h 5h Intensity of aroma Light Intense Intense Intensity of aroma Light Intense Intense

[0098] It can be seen that, when the soaking time was 2 hours while the other steps of Example 1 were kept unchanged, the tea-flavored wine had a fresh and sweet mouthfeel, but the tea aroma was not strong enough to fully present the aroma of the tea leaves. When the soaking time was changed to 3 hours, the tea-flavored wine had a fresh and sweet mouthfeel, and the aroma was high and strong, with the tea aroma and the wine aroma perfectly combined. When the soaking time was further extended to 5 hours, the tea aroma in the wine was still strong, but the content of tea polyphenols in the wine was relatively high due to the long soaking time, and this resulted in a bitter taste in the tea-flavored wine, which affected the mouthfeel.

[0099] Example 8: Aroma and mouthfeel of tea-flavored wine soaked for different times

[0100] The soaking time of Example 2 was changed while the other steps of Example 2 were kept unchanged, and the soaking times were 2 hours, 4 hours and 6 hours respectively. The effects of the different soaking times on the tea-flavored wine were then analyzed according to the wine tasting method, and the following table of soaking time variation analysis was obtained after the tasting:

[0101] Table 2. Table of soaking time variation analysis of dry red wine

[0102] 2h 4h 6h Intensity of aroma Light Intense Intense Intensity of aroma Light Intense Intense

[0103] It can be seen that, when the dipping time is 2h, the tea-flavored wine has a fresh and sweet taste, but the tea aroma is weak and not enough to fully present the aroma of tea; when the dipping time is changed to 4h, the tea-flavored wine has a fresh and sweet taste, and the aroma is high and rich, and the tea aroma and the wine aroma are perfectly combined; when the dipping time is further extended to 6h, the tea aroma in the wine is still rich, but the content of tea polyphenols in the wine is relatively high due to the long dipping time, resulting in a bitter taste in the tea-flavored wine, which affects the taste.

[0104] Therefore, in order to produce tea-flavored wine with rich tea aroma and fresh and sweet taste, the dipping time of tea leaves is at least 3h, whether the tea leaves are dipped in ordinary alcohol or in low-alcohol wine, but this long dipping time affects the production efficiency.

[0105] Example 9: improving production efficiency

[0106] First, the wine in Example 1 is subjected to dealcoholization to obtain high-alcohol wine and dealcoholized wine; then, the high-alcohol wine is subjected to temperature reduction to obtain high-alcohol low-temperature wine, and then the high-alcohol low-temperature wine is used to dip tea leaves to obtain A wine; finally, the A wine and the dealcoholized wine are blended to obtain tea-flavored wine.

[0107] Specifically:

[0108] 1. The wine in Example 1 is subjected to dealcoholization to obtain high-alcohol wine and dealcoholized wine;

[0109] 2. The high-alcohol wine is placed in a refrigerator at 5℃ to obtain high-alcohol low-temperature wine;

[0110] 3. 0.5L of high-alcohol low-temperature wine is used to dip 4.5g of jasmine tea and 4.0g of Anji white tea to obtain A wine;

[0111] 4. 0.5L of dealcoholized wine is blended with the above A wine to obtain tea-flavored wine.

[0112] Example 10: aroma and taste of tea-flavored wine with high-alcohol wine dipped for different times

[0113] When high-alcohol wine solution is used to dip tea leaves, the dipping time is changed to 0.5h, 2h and 3h, respectively, and then the influence of different dipping times on tea-flavored wine is analyzed according to the wine tasting method. The following table shows the analysis of dipping time changes:

[0114] Table 3 Analysis table of high alcohol content wine immersion time change

[0115]

[0116]

[0117] From the above table 1, table 2 and table 3, in the present application, when preparing tea-flavored wine, under the condition that other conditions remain unchanged, the efficiency of using high alcohol content wine to immerse tea leaves is higher than that of using normal alcohol content wine and low degree wine to immerse tea leaves, and the tea-flavored wine with rich aroma and fresh sweet taste can be obtained by using high alcohol content wine to immerse tea leaves for only 0.5h, compared with directly immersing tea leaves with normal alcohol content wine, the immersion time is greatly shortened, and the production efficiency is improved.

[0118] The above is only a specific embodiment of the present application, but the protection scope of the present application is not limited to this, any skilled person in the art can easily think of various equivalent modifications or replacements within the technical range disclosed by the present application, and these modifications or replacements should be covered within the protection scope of the present application.

Claims

1. A method of making a tea-scented wine, characterized in that, It comprises the following steps: a1. Obtain wine; a2. According to the aroma characteristics of the wine, select at least one kind of tea, and pretreat the tea to obtain pretreated tea; a3. Cool the wine obtained in step a1 to 2-8℃ to obtain low-temperature wine; a4. Add the pretreated tea obtained in step a2 to the low-temperature wine obtained in step a3, and soak for 2-4 hours to obtain tea-flavored wine; In step a2, the pretreatment of the tea includes a tea moistening step, and the tea moistening step includes soaking the tea in water at 90-100° for 8-15 seconds; In step a2, the pretreatment of the tea includes a tea moistening step, and the tea moistening step includes soaking the tea in water at 90-100° for 8-15 seconds; When the wine is dry white wine, jasmine tea and Anji white are selected for combination; when the wine is pink wine, Huangjingui, Zhangping Water Fairy and osmanthus oolong are selected for combination; when the wine is dry red wine, Qimen black tea is selected for combination.

2. The method of making a tea-scented wine according to claim 1, wherein, The weight ratio of the low-temperature wine to the tea is 1000:8-15.

3. The method of making a tea-scented wine according to claim 1, wherein, The wine obtained in step a1 is subjected to a degree reduction treatment, and the alcohol content after the degree reduction treatment is 8-13%.

4. A method of making a tea-scented wine, characterized in that, It comprises the following steps: b1. Obtain wine, and subject the wine to dealcoholization treatment to obtain high-alcohol-content wine and dealcoholized wine; b2. According to the aroma characteristics of the wine, select at least one kind of tea, and pretreat the tea to obtain pretreated tea; b3. Cool the high-alcohol-content wine to 2-8℃ to obtain high-alcohol-content low-temperature wine; b4. Soak the pretreated tea obtained in step b2 in the high-alcohol-content low-temperature wine for 0.5-2 hours to obtain A wine; b5. Blend the A wine and the dealcoholized wine to obtain tea-flavored wine; When the wine is dry white wine, jasmine tea and Anji white are selected for combination; when the wine is pink wine, Huangjingui, Zhangping Water Fairy and osmanthus oolong are selected for combination; when the wine is dry red wine, Qimen black tea is selected for combination.

5. The method of making a tea-scented wine according to claim 4, wherein, The alcohol content of the high-alcohol-content low-temperature wine is 25-35%.

6. The method of making a tea-scented wine according to claim 5, wherein, The weight ratio of the high-alcohol-content low-temperature wine to the tea is 500:8-15.

7. A tea-scented wine, characterized by, It comprises the preparation method of the tea-flavored wine according to any one of claims 1-6.

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