Tea and honey double-brewed wine and preparation method thereof

Abstract

The invention relates to double-brewed tea and honey and a preparation method thereof. The preparation method comprises the following steps: a, picking buds and leaves; b, natural withering; c, manual rolling; d, aroma-promoting fermentation; e, sun-drying in the sun; f, low-temperature drying; g, mixed fermentation; h, sampling and detecting; and i, filtering and sterilizing. The tea and honey double-brewed tea disclosed by the invention is prepared by taking Yunnan big-leaf tea as a main raw material for making Pu'er tea as one of the raw materials, fusing essence of a Pu'er fermented tea making process and combining with honey with rich nutrition for co-fermentation, has unique fragrance of combining wine fragrance, honey fragrance and tea fragrance, is very pleasant, tastes fresh, sweet and soft, is mellow and moist, and has the effects of refreshing and nourishing the mouth, refreshing and refreshing, and has the advantages of no toxic or side effect and the like. The multi-layer rich taste brings wonderful experience to taste buds; the tea and honey double-brewed wine is rich in various nutrient substances (various vitamins, mineral substances, a large number of polyphenol substances and the like), can assist in regulating the metabolic function of the human body, enhance the immunity of the human body and delay cell aging when being properly drunk, and has very high edible health-care value.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing, in particular to a tea and honey double brewing method and a preparation method thereof. Background Art

[0002] Tea wine is a new type of health-care functional beverage with broad market prospects. Research and development of health-care functional tea wine that combines the unique flavor of tea and the flavor of wine, and improvement of the production technology of tea wine, can greatly promote the production and sales of tea wine, thereby increasing the utilization rate of excess tea.

[0003] At present, tea wine can be mainly divided into three types according to different processing techniques: formulated tea wine, fermented tea wine and sparkling tea wine. The tea wine currently sold on the market is mainly formulated tea wine, because the production process of formulated tea wine is the simplest. Fermented tea wine mostly uses tea leaves and grains as the main raw materials, mixed with brewer's yeast for microbial fermentation, and finally obtains microbial fermented tea wine. However, the current traditional tea wine production process cannot integrate all the advantages of tea leaves into the wine. For example, although formulated tea wine can better integrate the drinking flavor of tea into the wine, the nutritional components of tea leaves cannot be well integrated into the wine body; fermented tea wine is just the opposite of formulated tea wine. This is because when tea leaves are fermented directly with grains, some components in the tea leaves will participate in the reaction of substances in the grains.

[0004] Yunnan large-leaf tea, the primary raw material for Pu'er tea, is renowned for its thick, broad leaves and rich contents (particularly tea polyphenols, amino acids, and other key ingredients), providing an irreplaceable guarantee of Pu'er tea's quality. Yunnan large-leaf tea is also highly suitable for making tea wine. The present invention aims to develop a production process that, using Yunnan large-leaf tea and honey as primary ingredients, produces a brewed wine with a uniquely delicious flavor and high nutritional value, thereby addressing the current market gap and satisfying people's pursuit of high-quality tea wine. Summary of the Invention

[0005] The technical problem to be solved by the present invention is: to provide a tea and honey double brew and a preparation method thereof, and to innovatively mix and ferment Yunnan large-leaf tea with honey to produce a brewed wine with a delicious and unique taste and high nutritional value, so as to obtain its edible value and commercial value.

[0006] The technical solution adopted by the present invention to solve the technical problem is: a preparation method of tea and honey double brewing, comprising the following production steps: a. Bud and leaf picking: Select the newly opened tender buds and leaves with one bud and one leaf or two leaves from Yunnan large-leaf tea trees; b. Natural withering: Allow the buds and leaves to lose water naturally for 4 to 6 hours, so that the water content of the buds and leaves drops to 65% to 70%; c. Manual kneading: The leaves obtained in step b are manually kneaded in the same direction for 15 to 20 minutes to disrupt the cell structure of the leaves, allowing them to release juice and come into contact with air, creating conditions for fermentation. At the same time, the leaf material stripping rate is ≥85%; d. Fermentation: Wrap the leaves obtained in step c one by one with cotton cloth and place them in a wooden box, pressing them tightly without leaving any gaps. Then cover them with thick cotton cloth, seal the wooden box with a lid, and wrap the wooden box with a quilt to keep it warm. Let the leaves ferment for 8 hours. e. Sun drying: Take out the leaves that have completed the initial fermentation from the wooden box and dry them naturally in the sun for 6 to 8 hours to reduce the moisture content of the leaves to ≤10%; f. Low-temperature drying: The leaf material is further dehydrated using a dryer, the drying temperature is set to 60°C, the drying time is set to 20 minutes, and the constant temperature dehydration is performed so that the moisture content of the leaf material is ≤7%, and the finished leaf material is obtained; g. Mixed fermentation: First, honey and purified water were mixed in a weight ratio of 1:2 to prepare honey water, and then 10g of finished leaf material was added to every 1000ml of honey water for mixing, and then an appropriate amount of fermentation liquid was added, and the fermentation container was sealed for mixed fermentation. The fermentation temperature was maintained at 20 ℃ ~ 25 ℃ and fermented for 30 days; h. Sampling and testing: The wine is sampled for alcohol testing to determine whether the alcohol content meets the standard. If not, the wine is sealed and fermented continuously; i. Filtration and sterilization: If the alcohol content of the wine is found to be up to standard after testing, the wine will be filtered and sterilized. The wine that has been filtered and sterilized is the finished product of Tea Honey Double Brew.

[0007] Preferably, in step g, the honey used to prepare the honey water is single pollen honey.

[0008] Preferably, in step i, the wine is filtered using RO membrane filtration, and multiple filtrations are performed using RO membranes of different mesh sizes.

[0009] A tea and honey double brew is prepared by adopting the preparation method as described above.

[0010] The beneficial effects of the present invention are as follows: the tea-honey double brew of the present invention adopts Yunnan large-leaf tea, the main raw material for making Pu'er tea, as one of the raw materials, integrates the essence of the Pu'er fermented tea production process, and is fermented with nutritious honey. It has a unique aroma of "three fragrances in one" of wine aroma, honey aroma and tea aroma, which is very pleasant, sweet and soft in the mouth, mellow and smooth in the mouth, and the multi-layered and rich taste brings a very wonderful experience to the taste buds; the tea-honey double brew is rich in various nutrients (multiple vitamins, minerals and a large amount of polyphenol compounds, etc.), and moderate drinking can assist in regulating human metabolic function, enhance human immunity, and delay cell aging, and has high edible and health care value.

[0011] Compared to existing tea wine brewing technologies, this invention's most significant feature is that it first pre-fermentes the tea leaves used for brewing (primary fermentation) separately, and then mixes the pre-fermented leaves with honey for fermentation. This process's greatest advantage is its ability to fully and uninterruptedly release the tea leaves, allowing the tea's flavor and nutrients to be fully integrated into the wine, truly achieving the effect of tea and wine being one. Honey, as one of the main fermenting ingredients, also assists, complements, and promotes the fermentation of the tea leaves, enhancing flavor, regulating and improving taste, and adding nutrients. The dual fermentation of tea and honey complements each other, achieving a perfect fusion of tea, honey, and wine. DETAILED DESCRIPTION

[0012] The present invention is further described in detail below with reference to the examples. Example

[0013] A method for preparing tea and honey double brewing comprises the following steps: a. Bud and leaf picking: Select the newly opened tender buds and leaves with one bud and one leaf or two leaves from Yunnan large-leaf tea trees. The buds and leaves must be intact and free of pests and diseases. Picking should be done in the morning before the dew has dried (to prevent the fresh leaves from losing water too quickly). The best picking seasons are spring and autumn to ensure that the fresh leaves are rich in tea polyphenols and aromatic substances. b. Natural withering: Spread the picked buds and leaves evenly in a bamboo dustpan, place in a cool and ventilated place, and let them lose water naturally for 4 to 6 hours, so that the water content of the buds and leaves drops to 65% to 70% (the degree of withering can also be judged by the loss of luster at the tip of the leaves, the softness of the leaves, and the unbroken stems). This will naturally form fragrant substances in the buds and leaves. c. Manual Kneading: The leaves obtained in step b are manually kneaded in the same direction for 15-20 minutes while they are still soft. This breaks down the cell structure of the leaves, allowing them to release juice and come into contact with air, creating conditions for fermentation. The yield of the leaves is controlled to ≥85%, and excessive kneading is avoided, which may cause the leaves to break down excessively. d. Fermentation to Promote Aroma: Wrap the leaves obtained in step c one by one with cotton cloth and place them in a wooden box, pressing them tightly to leave no gaps. Then cover them with thick cotton cloth, seal the wooden box with a lid, and wrap the wooden box with a quilt to keep it warm. Let the leaves ferment for 8 hours to promote enzymatic oxidation reactions and release the aroma of the leaves. e. Sun drying: Take out the leaves that have completed the primary fermentation from the wooden box, spread them evenly on a bamboo mat, and dry them naturally in the sun for 6 to 8 hours to reduce the moisture content of the leaves to ≤10%; f. Low-temperature drying: using a dryer to further dehydrate the leaf material, the drying temperature is set to 60 ℃, the drying time is 20 minutes, constant temperature dehydration, to prevent high temperature destruction of polyphenol oxidase activity in the leaf material, so that the moisture content of the leaf material ≤ 7%, to obtain finished leaf material; g. Mixed fermentation: first, evenly mix single pollen honey and pure water in a weight ratio of 1:2 to prepare honey water, then add 10g of finished leaf material to every 1000ml of honey water for mixing, then add appropriate amount of fermentation liquid, seal the fermentation container for mixed fermentation, maintain the fermentation temperature at 20℃~25℃, and ferment for 30 days; using single pollen honey and finished leaf material to ferment together makes it easier to stabilize and control the aroma, taste and composition of the fermented wine, which is conducive to forming standardized quality control of the fermented wine and realizing standardized production.

[0014] h. Sampling and testing: The wine is sampled for alcohol testing to determine whether the alcohol content meets the standard. If not, the wine is sealed and fermented continuously; i. Filtration and sterilization: If the alcohol content of the wine is found to be up to standard after testing, the wine will be filtered and sterilized. The filtration is carried out using RO membrane filtration, and RO membranes of different mesh sizes are used for multiple filtrations. The wine that has been filtered and sterilized is the finished product of Tea Honey Double Brew.

[0015] A tea-honey double brew is prepared using the above-described preparation method. This tea-honey double brew uses Yunnan large-leaf tea, the primary raw material for Pu'er tea, as one of its ingredients. It incorporates the essence of Pu'er fermented tea production technology and is fermented with nutritious honey. It boasts a unique, pleasant aroma that blends the aromas of wine, honey, and tea. It is refreshingly sweet, soft, mellow, and smooth, with a multi-layered, rich taste that delivers a truly wonderful experience for the taste buds. Rich in various nutrients (including vitamins, minerals, and polyphenols), moderate consumption can help regulate human metabolism, enhance immunity, and slow cell aging, resulting in a highly edible and health-promoting beverage.

[0016] The above embodiments are only used to illustrate the present invention, and are not intended to limit the protection of the present invention. Any non-substantial changes based on the essential solution of the present invention should fall within the scope of protection of the present invention.

Claims

1. A method for preparing tea and honey double brewing, characterized by: The production steps include: a. Bud and leaf picking: Select the newly opened tender buds and leaves with one bud and one leaf or two leaves from Yunnan large-leaf tea trees; b. Natural withering: Allow the buds and leaves to lose water naturally for 4 to 6 hours, so that the water content of the buds and leaves drops to 65% to 70%; c. Manual kneading: The leaves obtained in step b are manually kneaded in the same direction for 15 to 20 minutes to disrupt the cell structure of the leaves, allowing them to release juice and come into contact with air, creating conditions for fermentation. At the same time, the leaf material stripping rate is ≥85%; d. Fermentation: Wrap the leaves obtained in step c one by one with cotton cloth and place them in a wooden box, pressing them tightly without leaving any gaps. Then cover them with thick cotton cloth, seal the wooden box with a lid, and wrap the wooden box with a quilt to keep it warm. Let the leaves ferment for 8 hours. e. Sun drying: Take out the leaves that have completed the initial fermentation from the wooden box and dry them naturally in the sun for 6 to 8 hours to reduce the moisture content of the leaves to ≤10%; f. Low-temperature drying: The leaf material is further dehydrated using a dryer, the drying temperature is set to 60°C, the drying time is set to 20 minutes, and the constant temperature dehydration is performed so that the moisture content of the leaf material is ≤7%, and the finished leaf material is obtained; g. Mixed fermentation: First, honey and purified water were mixed in a weight ratio of 1:2 to prepare honey water, and then 10g of finished leaf material was added to every 1000ml of honey water for mixing, and then an appropriate amount of fermentation liquid was added, and the fermentation container was sealed for mixed fermentation. The fermentation temperature was maintained at 20 ℃ ~ 25 ℃ and fermented for 30 days; h. Sampling and testing: The wine is sampled for alcohol testing to determine whether the alcohol content meets the standard. If not, the wine is sealed and fermented continuously; i. Filtration and sterilization: If the alcohol content of the wine is found to be up to standard after testing, the wine will be filtered and sterilized. The wine that has been filtered and sterilized is the finished product of Tea Honey Double Brew.

2. The method for preparing tea and honey double brew according to claim 1, characterized in that: In step g, the honey used to prepare the honey water is single pollen honey.

3. The method for preparing tea and honey double brew according to claim 1, characterized in that: In step i, the wine is filtered using RO membrane filtration, and multiple filtrations are performed using RO membranes of different mesh sizes.

4. A tea and honey double brew, characterized by: The method is as described in any one of claims 1 to 3.