Method for preparing tea-flavor clear liquor by using tea leaf distillation aroma water

Abstract

The present application relates to liquor brewing and tea processing technical field, specifically to a kind of method for preparing tea aroma type light-flavor liquor by tea distillation aroma water, comprising the following steps: S1: initial distillation extraction and collection of tea aroma water, S2: heavy distillation enrichment of tea aroma water, S3: high concentration tea aroma water and light-flavor base liquor blending, S4: precision filtration and sterile filling.The present application extracts volatile aroma components in tea by boiling water distillation-condensation selection, obtains initial distillation tea aroma water A, then carries out heavy distillation treatment to tea aroma water A, recovers high concentration distillation tea aroma water B, two-stage distillation not only realizes 5 times concentration of aroma substances, but also further removes trace water-boiling smell and undesirable flavor substances in initial distillation liquid by secondary distillation, fundamentally solves technical problems such as tea liquor product easy turbidity, easy precipitation, deep color, bitter taste and the like.

Description

Technical Field

[0001] This invention relates to the fields of liqueur brewing and tea processing technology, specifically a method for preparing tea-flavored light-aroma liqueur using tea distillation aroma water. Background Technology

[0002] Liqueurs are one of my country's traditional blended alcoholic beverages. They are made by using fermented wine, distilled spirits, or edible alcohol as a base, and adding edible auxiliary materials (such as medicinal herbs, spices, flowers, and fruits) for extraction and blending. In recent years, with the increasing demand from consumers for diversified, healthy, and flavorful alcoholic products, tea-flavored liqueurs, as an emerging category that integrates tea culture and wine culture, have received high attention from the industry and the consumer market. In 2024, the group standard "Tea-flavored Liqueurs" (T / TAOWBOL0008-2024) was released and implemented, further standardizing the production, inspection, and sales of tea-flavored liqueurs, marking a new stage of standardized development for this category.

[0003] Most tea-flavored liqueurs on the market are currently prepared by directly blending tea extract with baijiu (Chinese white liquor). While this method can impart certain tea aroma and flavor characteristics to the product, the tea extract contains a large amount of tea polyphenols, proteins, polysaccharides, pectin, and other macromolecules. When mixed with high-proof baijiu, these substances are prone to colloidal instability, leading to turbidity, flocculent sedimentation, and decreased shelf-life stability. Furthermore, the tea polyphenols and caffeine in the tea extract can impart a noticeable bitterness and astringency, masking the original delicate aroma of light-aroma baijiu. This results in poor harmony between the aroma of the liquor and the tea, and a lack of distinctive product style. In addition, during the traditional processing of tea-flavored liqueurs, the utilization rate of volatile aroma components such as linalool, geraniol, phenylethyl alcohol, and methyl salicylate in tea leaves is low, with a large amount of aroma substances being lost during extraction and processing, making it difficult to form a stable, natural, and harmonious tea aroma style.

[0004] In summary, existing methods for preparing tea-flavored liquor generally suffer from the following technical defects: (1) Non-volatile macromolecular components (pigments, polyphenols, proteins, etc.) in tea leaves easily enter the liquor, leading to turbidity, sedimentation, darkening of color, and bitterness; (2) Low efficiency in extracting and retaining tea aroma, resulting in insufficient aroma fidelity; (3) Complex processes or long cycles, making it difficult to meet the needs of efficient industrial production. Therefore, there is an urgent need for a method for preparing tea-flavored baijiu (Chinese white liquor) that can efficiently extract tea aroma components, avoid the introduction of non-volatile impurities, has a simple process, and produces stable product quality. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing tea-flavored light-aroma baijiu using tea distillation aroma water. This method selectively extracts volatile aroma components from tea leaves through boiling water distillation, and then scientifically blends the tea aroma water obtained by condensation with light-aroma baijiu base liquor to obtain a tea-flavored baijiu product with pure tea aroma, clear body, and harmonious taste.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water includes the following steps:

[0008] S1: Preliminary distillation extraction and collection of tea aroma water: Weigh the set amount of tea leaves and place them in a multi-functional extraction tank equipped with a condensate recovery device. Add boiled purified water at a material-to-liquid ratio of 1:8-1:12 (g / mL) and perform continuous boiling water extraction. During the boiling extraction of tea leaves, the water vapor rich in volatile aroma compounds released from the extraction tank is condensed by the condenser tube. 1 / 10-1 / 8 of the total volume of condensate water is recovered to obtain tea aroma water A. The recovered tea aroma water A is sealed and stored for subsequent redistillation.

[0009] S2: Redistillation enrichment of tea aroma water: The tea aroma water A collected in S1 is placed in a distillation apparatus for redistillation treatment. 1 / 5 of the total volume of the evaporated condensate during the redistillation process is recovered. This condensate is the high-concentration tea aroma water B. The recovered tea aroma water B is sealed and stored for subsequent blending purposes.

[0010] S3: Blending of high-concentration tea aroma water with light-aroma base liquor: Select light-aroma baijiu with an alcohol content of 53% vol as the base liquor. Under stirring conditions, mix the tea aroma water B mentioned in S3 at a volume ratio of tea aroma water to base liquor of 1:99-2:98 (i.e., 1-2 mL of tea aroma water and 98-99 mL of base liquor per 100 mL of the final system) to obtain the blended liquor. Place the blended liquor in a dark and constant temperature environment and let it stand and age for 1-2 months.

[0011] S4: Fine filtration and aseptic filling: The wine that has been left to stand and age in S3 is finely filtered through a 0.22μm microporous membrane to remove trace suspended matter and large molecular impurities such as precipitated higher fatty acid esters, and then aseptically filled.

[0012] Preferably, in step S1, the tea leaves are any one or more combinations of black tea, red tea, and green tea.

[0013] By adopting the above technical solutions, different types of tea can obtain tea aromas and waters with different styles after boiling water distillation due to differences in their processing technology and aroma precursors. Black tea has a mellow and rich aroma, red tea has a sweet and mellow aroma with prominent floral and fruity notes, oolong tea has a rich aroma with floral, fruity, and roasted notes, and green tea has a fresh and refreshing aroma. Tea raw materials can be flexibly selected or blended according to the flavor positioning of the target product to achieve a diversified expression of tea aroma style.

[0014] Preferably, in step S1, the material-to-liquid ratio is 1:8-1:12 (g / mL).

[0015] By adopting the above technical solution and controlling the material-to-liquid ratio at around 1:8-1:12, it is possible to ensure the full release of volatile aroma components in tea while maintaining a suitable boiling rate and steam generation. If too little water is added, the tea is prone to local overheating and scorching, and the amount of steam is insufficient to fully carry the aroma components. If too much water is added, it will not only increase the heating energy consumption, but also result in a low concentration of aroma substances in the tea aroma water, making it difficult to achieve the ideal tea aroma intensity when blended with the base liquor.

[0016] Preferably, in step S1, the recovery of 1 / 10 to 1 / 8 of the total volume of condensate refers to recovering 1 / 10 to 1 / 8 of the condensate based on the initial volume of pure water added to the extraction tank.

[0017] By adopting the above technical solution, the amount of tea aroma water recovered is controlled based on the initial water volume. This ensures that the collected fraction is rich in volatile aroma components of tea, while avoiding the watery odor from excessive distillation entering the product. If the recovery amount is too low, the tea aroma intensity will be insufficient; if the recovery amount is too high, the aroma components will be excessively diluted and a cooked odor will be introduced. The selection of this fraction range is based on the release pattern of volatile aroma components of tea during boiling water distillation. Most key aroma substances have been fully released in the early to middle stages of distillation.

[0018] Preferably, in step S2, 1 / 5 of the total volume of the evaporated condensate is recovered during the redistillation process.

[0019] By adopting the above technical solution, after redistillation, tea aroma liquid A retains only 1 / 5 of the evaporated condensate as high-concentration tea aroma liquid B, achieving a 5-fold concentration of aroma substances. At the same time, a second distillation further removes trace amounts of boiled odor and undesirable low-boiling-point flavor substances introduced from the initial distillate. The selection of this 1 / 5 fraction range is based on the release characteristics of aroma substances during redistillation—the initial fraction is enriched with the most characteristic volatile aroma components of tea, while the later fraction has a significantly lower concentration of aroma substances and introduces undesirable odors. Through redistillation enrichment, the aroma concentration and purity of B are significantly higher than those of A, allowing subsequent blending at a trace ratio of 1:99-2:98 to impart a significant and elegant tea aroma characteristic to the base liquor.

[0020] Preferably, in step S2, the alcohol content of the light-aroma baijiu is 53% vol.

[0021] By adopting the above technical solution, 53% vol is the classic alcohol content of light-aroma baijiu. At this alcohol content, ethanol and water molecules associate most tightly, and the structure of the liquor is most stable. The amount of high-concentration tea aroma water B added is only 1%-2% of the final system volume, which has a negligible impact on the alcohol content of the base liquor (the alcohol content decreases by no more than 1% vol). The finished liquor still maintains the typical pure and clean style of light-aroma baijiu, while also obtaining an elegant embellishment of tea aroma.

[0022] Preferably, in step S3, the volume ratio of the tea aroma water B to the base liquor is 1:99-2:98 (i.e., each 100mL of the final system contains 1-2mL of tea aroma water, with the remainder being base liquor).

[0023] By adopting the above technical solution, the blending ratio of 1:99-2:98 is the preferred range determined through systematic optimization experiments. The determination of this ratio range is based on the following considerations: (1) Tea aroma water is a saturated aqueous solution of volatile aroma components of tea, with extremely high concentration of aroma substances. Adding it at a small volume ratio (1%-2%) can give the base liquor a significant and elegant tea aroma characteristic; (2) When the ratio is lower than 1:99 (i.e., tea aroma water <1mL / 100mL), the tea aroma characteristic is not obvious and the flavor is not strong. (3) When the ratio is higher than 2:98 (i.e., tea aroma and water > 2mL / 100mL), the tea aroma is too prominent, which covers the inherent elegant style of light aroma baijiu and breaks the balance of the liquor. (4) The method of adjusting the volume of the base liquor to 100mL ensures the precise consistency of the final system volume, avoiding volume fluctuations and alcohol deviation caused by simple addition. This micro-blending strategy not only ensures the clear presentation of tea aroma, but also maintains the typical style of light aroma baijiu of "clear, refreshing, mellow and clean".

[0024] Preferably, in step S3, the temperature for static aging is 15-25°C, more preferably 20°C.

[0025] By adopting the above technical solution, the tea aroma is aged under light-proof and constant temperature conditions, which is conducive to the full intermolecular association and balance between the volatile aroma substances in the tea aroma water and the alcohol, ester, acid and other components in the wine. This makes the tea aroma and wine aroma blend harmoniously and mellowly. The room temperature range of 15-25℃ avoids the aroma loss and flavor deterioration caused by high temperature, and also avoids the slow fusion rate caused by low temperature. The aging period of 1-2 months is sufficient to achieve full flavor fusion, while taking into account the time cost of industrial production.

[0026] Preferably, in step S4, the 0.22μm microporous filter membrane is made of polyethersulfone or nylon.

[0027] By adopting the above technical solution, the 0.22μm pore size of the filter membrane can effectively trap trace amounts of high fatty acid esters, protein-polyphenol complexes and other macromolecular impurities precipitated in the liquor, while not affecting the passage of small molecule flavor substances (such as alcohols, esters, terpenes and other aroma components) in the liquor. Both polyethersulfone and nylon materials have excellent ethanol resistance and low protein adsorption, making them suitable for precision filtration of baijiu products, ensuring that the product remains clear and transparent during its shelf life.

[0028] Compared with the prior art, the beneficial effects of the present invention are:

[0029] 1. This invention employs a two-stage distillation process: primary distillation and redistillation. First, volatile aroma components in tea are selectively extracted through boiling water distillation and condensation to obtain primary distillate tea aroma water A. Then, A is redistilled to recover high-concentration fraction B. The two-stage distillation not only achieves a 5-fold concentration of aroma substances but also further removes trace amounts of boiled odor and unpleasant flavor substances remaining in the primary distillate through secondary distillation. The aroma purity and concentration of B are significantly better than those obtained through single distillation. The resulting high-concentration tea aroma water B is colorless and transparent, free of theine and pigments, and has strong miscibility with baijiu base liquor. This fundamentally solves the technical problems of tea liquor products being prone to turbidity, sedimentation, dark color, and bitter taste.

[0030] 2. This invention uses a high concentration of tea-flavored water B and base liquor to be precisely blended in a specific volume ratio. The addition of trace amounts achieves significant tea aroma enhancement, and the inherent style characteristics of the light-aroma base liquor are perfectly preserved. The tea aroma is only used as an elegant embellishment to enhance the flavor layers and complexity, thus achieving the goal of "enhancing aroma with tea and using liquor as the backbone".

[0031] 3. This invention requires only four core steps: "distillation extraction - precise blending - settling - fine filtration". It does not require complex fermentation processes or long soaking cycles. The process is short, the equipment investment is small, and the production efficiency is high, which has good prospects for industrial promotion.

[0032] 4. This invention removes potential precipitate precursors through fine filtration, and the tea aroma water does not contain easily oxidized components such as tea polyphenols, so the product maintains good clarity and flavor stability during its shelf life. Attached Figure Description

[0033] Figure 1 The present invention provides a flowchart of a method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water. Detailed Implementation

[0034] Currently, the preparation of tea-flavored liquor mainly involves three technical routes: direct tea infusion, tea extract blending, and tea fermentation distillation. While direct infusion is simple, large molecules such as pigments, polyphenols, and tannins in tea are easily soluble, leading to turbidity, darkening of color, and bitterness in the liquor, and also resulting in low extraction efficiency of aroma compounds. Although extract blending improves extraction efficiency to some extent, traditional water extraction still introduces a large amount of non-volatile impurities into the liquor. Fermentation distillation is complex, time-consuming, costly, and lacks sufficient aroma preservation. This invention addresses these technical shortcomings by proposing an improvement—a two-stage distillation process of primary distillation and redistillation. First, boiling water distillation followed by condensation is used to selectively extract volatile compounds from the tea. The aromatic components are extracted to obtain the initial distilled tea aroma water A. A is then redistilled to recover only 1 / 5 of the high-concentration fraction B. This two-stage distillation strategy achieves a 5-fold concentration and deep purification of aroma substances, resulting in colorless, transparent, highly concentrated, and extremely pure tea aroma water B. This B is then blended with a light-aroma baijiu base liquor in a precise ratio (1:99-2:98) and brought to a final volume of 100 mL with the base liquor. This method cleverly utilizes the principle of azeotropic distillation of aroma substances and water to achieve efficient, high-fidelity extraction and extreme concentration of tea aroma components, completely avoiding interference from non-volatile impurities. At the same time, the purification effect of the two-stage distillation makes the purity of the final product's tea aroma significantly better than that of a single distillation process.

[0035] See appendix Figure 1 This application discloses a method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea aroma water distillation, comprising the following steps: S1. Initial distillation extraction and collection of tea aroma water: tea leaves are placed in a multi-functional extraction tank equipped with a condensate recovery device, and boiling water is added at a material-to-liquid ratio of 1:8-1:12 for extraction. 1 / 10-1 / 8 of the total volume of the distillate is recovered by condensation to obtain tea aroma water A; S2. Redistillation enrichment of tea aroma water: A is placed in a distillation apparatus for redistillation... Distillation is performed to recover 1 / 5 of the total volume of the evaporated condensate, yielding a high-concentration tea-aroma water B; S3. Precise blending of the high-concentration tea-aroma water with a light-aroma base liquor: 53% vol light-aroma baijiu is selected as the base liquor, and B is mixed with the base liquor at a volume ratio of 1:99-2:98. The volume is then adjusted to 100 mL with the base liquor, and the mixture is aged in the dark at a constant temperature for 1-2 months; S4. Fine filtration and aseptic filling: After fine filtration through a 0.22 μm microporous membrane, the mixture is aseptically filled to obtain the finished product.

[0036] This application employs a method combining two-stage distillation extraction (primary distillation and redistillation) with precise micro-blending. During the boiling water extraction process of tea, the aroma-rich water vapor fraction is captured and condensed in real time to obtain primary distillate tea aroma water A. Then, through redistillation, a high-concentration tea aroma water B, five times more concentrated and with higher purity, is obtained. Finally, it is precisely blended with light-aroma baijiu at a micro-volume ratio of 1:99-2:98. This method achieves efficient enrichment and deep purification of aroma components through two-stage distillation, fundamentally avoiding the problem of non-volatile macromolecular impurities entering the liquor in traditional tea soaking or water extraction processes. The resulting product is clear and bright, with a pure and elegant tea aroma and a distinctive liquor style. Furthermore, the process is simple and efficient, showing promising prospects for industrial application.

[0037] Example 1:

[0038] A method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water:

[0039] (1) Initial distillation extraction and collection of tea aroma water: Take black tea (Fu brick tea), red tea (Longsheng black tea) or green tea (golden tea) and boiled pure water respectively, mix them at a material-liquid ratio of 1:8 g / mL and put them into a multi-functional extraction tank equipped with a condensate recovery device. Perform boiling water continuous extraction for 30 min. During the boiling extraction of tea, water vapor rich in volatile aroma compounds is released from the extraction tank and condensed by the condenser tube. 1 / 10 of the total volume of condensate water is recovered to obtain tea aroma water A. Tea aroma water A is sealed and stored. The obtained tea aroma water A is a colorless and transparent liquid with typical characteristics of black tea aged aroma, wood aroma and fungal aroma. The recovered tea aroma water A is sealed and stored in a refrigerator at 4℃ for later use.

[0040] (2) Redistillation enrichment of tea aroma water: Tea aroma water A is placed in a distillation apparatus equipped with a condensate recovery device for redistillation treatment. The redistillation temperature is 95℃. 1 / 5 of the total volume of the evaporated condensate is collected during the redistillation process to obtain tea aroma water B. The obtained tea aroma water B is a colorless and transparent liquid with a significantly higher aroma concentration than tea aroma water A. The green tea fragrance and bean fragrance characteristics are more prominent and pure. The recovered tea aroma water B is stored in a sealed, light-proof, 4℃ condition for later use.

[0041] (3) Blending of high-concentration tea aroma water with light aroma base liquor: Fenjiu with an alcohol content of 53% vol was selected as the base liquor and stirred and mixed at 50 rpm for 10 min. The tea aroma water B was mixed with the light aroma base liquor at a volume ratio of 1:99 to obtain the blended liquor. It was then transferred to a light-proof container and aged at a constant temperature of 15℃ for 1 month.

[0042] (4) Fine filtration and aseptic filling: The aged wine is finely filtered through a 0.22μm microporous membrane to remove impurities from the wine. The finely filtered wine is aseptically filled in a Class 100 clean environment. The filling container is sterilized in advance to obtain tea-flavored light aroma baijiu liqueur prepared using tea distillation aroma water.

[0043] Example 2:

[0044] A method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water:

[0045] (1) Initial distillation extraction and collection of tea aroma water: Take black tea (Fu brick tea), red tea (Longsheng black tea) or green tea (golden tea) and boiled pure water at a ratio of 1:10 g / mL and put them into a multi-functional extraction tank equipped with a condensate recovery device. Perform boiling water continuous extraction for 45 min. During the boiling extraction of tea, water vapor rich in volatile aroma compounds is released from the extraction tank and condensed by the condenser tube. 1 / 9 of the total volume of condensate water is recovered to obtain tea aroma water A. Tea aroma water A is sealed and stored. The obtained tea aroma water A is a colorless and transparent liquid with typical characteristics of black tea aged aroma, woody aroma and fungal aroma. The recovered tea aroma water A is sealed and stored in a refrigerator at 4℃ for later use.

[0046] (2) Redistillation enrichment of tea aroma water: Tea aroma water A is placed in a distillation apparatus equipped with a condensate recovery device for redistillation treatment. The redistillation temperature is 100℃. Collect 1 / 5 of the total volume of the evaporated condensate during the redistillation process to obtain tea aroma water B. The obtained tea aroma water B is a colorless and transparent liquid with a significantly higher aroma concentration than tea aroma water A. The green tea fragrance and bean fragrance characteristics are more prominent and pure. The recovered tea aroma water B is stored in a sealed, light-proof, 7℃ condition for later use.

[0047] (3) Blending of high-concentration tea aroma water with light aroma base liquor: Fenjiu with an alcohol content of 53% vol was selected as the base liquor and stirred and mixed at 125 rpm for 20 min. The tea aroma water B and the light aroma base liquor were mixed at a volume ratio of 1.5:98.5 to obtain the blended liquor. The liquor was transferred to a light-proof container and aged at a constant temperature of 20℃ for 1.5 months.

[0048] (4) Fine filtration and aseptic filling: The aged wine is finely filtered through a 0.22μm microporous membrane to remove impurities from the wine. The finely filtered wine is aseptically filled in a Class 100 clean environment. The filling container is sterilized in advance to obtain tea-flavored light aroma baijiu liqueur prepared using tea distillation aroma water.

[0049] Example 3:

[0050] A method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water includes the following steps:

[0051] (1) Initial distillation extraction and collection of tea aroma water: Take black tea (Fu brick tea), red tea (Longsheng black tea) or green tea (golden tea) and boiled pure water at a ratio of 1:12 g / mL and put them into a multi-functional extraction tank equipped with a condensate recovery device. 60 min of continuous boiling water extraction is carried out. During the boiling extraction of tea, water vapor rich in volatile aroma compounds is released from the extraction tank and condensed by the condenser tube. 1 / 8 of the total volume of condensate water is recovered to obtain tea aroma water A. Tea aroma water A is sealed and stored. The obtained tea aroma water A is a colorless and transparent liquid with typical characteristics of black tea aged aroma, woody aroma and fungal aroma. The recovered tea aroma water A is sealed and stored in a refrigerator at 4℃ for later use.

[0052] (2) Redistillation enrichment of tea aroma water: Tea aroma water A is placed in a distillation apparatus equipped with a condensate recovery device for redistillation treatment. The redistillation temperature is 95-105℃. Collect 1 / 5 of the total volume of the evaporated condensate during the redistillation process to obtain tea aroma water B. The obtained tea aroma water B is a colorless and transparent liquid with a significantly higher aroma concentration than tea aroma water A. The green tea fragrance and bean fragrance characteristics are more prominent and pure. The recovered tea aroma water B is stored in a sealed, light-proof, 10℃ environment for later use.

[0053] (3) Blending of high-concentration tea aroma water with light aroma base liquor: Fenjiu with an alcohol content of 53% vol was selected as the base liquor and stirred and mixed at 200 rpm for 30 min. The tea aroma water B and the light aroma base liquor were mixed at a volume ratio of 2:98 to obtain the blended liquor. The liquor was transferred to a light-proof container and aged at a constant temperature of 25℃ for 2 months.

[0054] (4) Fine filtration and aseptic filling: The aged wine is finely filtered through a 0.22μm microporous membrane to remove impurities from the wine. The finely filtered wine is aseptically filled in a Class 100 clean environment. The filling container is sterilized in advance to obtain tea-flavored light aroma baijiu liqueur prepared using tea distillation aroma water.

[0055] Sensory evaluation and results analysis: Ten professional sensory evaluators conducted blind sample evaluations of the above nine products (three types of tea × three proportions). Scores were given based on five dimensions: aroma intensity, aroma harmony (blending of tea and wine aromas), retention of the light aroma style, smoothness of taste, and overall acceptability (out of 10). The results are shown in Table 1.

[0056] Table 1: Sensory evaluation results of different tea aroma water B and base liquor blending ratios

[0057]

[0058] Analysis of the data in the table shows that using black tea (Fu brick tea) as raw material to prepare tea aroma water, and blending, aging, and fine filtration according to the ratio of tea aroma water to base liquor = 1:99 (v / v), the resulting tea aroma-type light-aroma baijiu is colorless, transparent, clear, and bright. It has an elegant aroma of aged black tea and a mellow aroma of light-aroma baijiu. The tea aroma and liquor aroma are well integrated and harmonious. It is mellow on the palate with a light tea aroma and sweet aftertaste. There is no bitterness, astringency, or turbidity. Furthermore, no tea polyphenols or caffeine were detected in the product, which confirms that the tea aroma water extraction process effectively avoids the introduction of non-volatile components. After 6 months of observation at room temperature, the product remains clear and transparent with no precipitation.

[0059] Tea-flavored liquor was prepared using green tea (golden tea) as raw material, and then blended, aged, and finely filtered according to the ratio of tea-flavored liquor to base liquor = 2:98 (v / v). When 2ml of the golden tea green tea liquor was added, it had a fresh bean aroma and tender aroma, with a refreshing style. The products all maintained a good state of being colorless, transparent, and free of sediment, which proved that the method of the present invention has good universality for different types of tea raw materials. Moreover, no tea polyphenols and caffeine were detected in the products. After 6 months of observation at room temperature, the products remained clear and transparent, with no precipitation.

[0060] The tea-infused liquor is prepared using black tea (Longsheng black tea) as the raw material. It is then blended, aged, and finely filtered according to a ratio of tea-infused liquor to base liquor of 2:98 (v / v). The liquor is colorless, transparent, clear, and bright, with an elegant complex aroma of sweet black tea, floral and fruity notes, and the refined ester aroma of light-aroma Fenjiu. The tea aroma is rich and sweet, adding a warm honey aroma layer to the liquor, which blends harmoniously with the liquor aroma. It is mellow and sweet on the palate, with a pleasant floral and fruity and honey sweetness in the aftertaste. There is no bitterness or astringency, no turbidity or sediment, and no tea polyphenols or caffeine were detected in the product. After 6 months of observation at room temperature, the product remains clear and transparent, with no sediment precipitation.

[0061] This indicates that at a ratio of 1:99 (v / v), the aroma of Fu brick tea is most harmonious with the aroma of liquor, with its aged and floral characteristics clearly discernible. This complements and harmonizes with the light-aroma Fenjiu. When the addition ratio increases to 1.5:98.5 or higher, the characteristic aged and woody aromas of black tea become too strong, beginning to mask the elegant main style of the light-aroma baijiu, and the overall harmony of the liquor significantly decreases. Research shows that the aroma compounds in Fu brick tea are mainly 1,2,3-trimethoxybenzene, α-terpineol, and cedrol, which have low aroma thresholds and high odor intensity; even trace amounts can contribute significantly to the flavor. At a ratio of 2:98 (v / v), the aroma of golden green tea and Longsheng black tea... Achieving optimal balance with the aroma of the liquor, the tea aroma is rich and prominent, complementing the ester aroma of the light-aroma baijiu. It has a smooth and sweet taste with a pleasant aftertaste. The aroma substances of black tea are mainly composed of linalool and its oxides, geraniol, phenylethyl alcohol, β-ionone and other floral and fruity sweet aroma components. Its aroma threshold is relatively high, requiring a higher addition ratio to present the full tea aroma characteristics. In summary, the optimal blending ratio of high-concentration tea aroma water B to base liquor in the method of this invention varies depending on the type of tea. For black tea, a low blending ratio of 1:99 is suitable, while for red tea and green tea, a higher blending ratio of 2:98 is suitable. The specific ratio can be flexibly adjusted within the range of 1:99-2:98 according to the target flavor positioning.

[0062] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0063] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water, characterized in that: Includes the following steps: S1: Initial distillation extraction and collection: Tea leaves are mixed with boiled pure water and continuously extracted with boiling water. During the boiling extraction process of tea leaves, the water vapor released from the extraction tank is condensed by the condenser to obtain tea aroma water A. The tea aroma water A is sealed and stored for later use. S2: Redistillation enrichment process: The tea aroma water A is redistilled, and part of the condensate is collected to obtain tea aroma water B, which is ready for use. S3: Blending process: Mix the tea aroma water B with the light aroma type baijiu base liquor, let it stand and age to obtain aged liquor, and set aside for use; S4: Fine filtration and bottling: The aged wine is filtered through a microporous membrane and then aseptically bottled.

2. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, In S1, the tea leaves are selected from any one or more combinations of black tea, red tea, and green tea, and the material-to-liquid ratio is 1:8-12 g / mL.

3. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, The continuous boiling water extraction time in S1 is 30-60 minutes. The initial distillation extraction in S1 uses a multi-functional extraction tank equipped with a condensate recovery device. The amount of condensate collected is 1 / 10-1 / 8 of the total condensate volume, and the total condensate volume is based on the volume of pure water initially added to the extraction tank.

4. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, The redistillation temperature in S2 is 95-105℃, and the amount of condensate collected is 1 / 5 of the total volume of condensate evaporated during the redistillation process.

5. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, The tea aroma water B obtained in S2 should be stored in a sealed, light-proof environment at 4-10℃ for later use.

6. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, The alcohol content of the light-aroma baijiu base liquor mentioned in S3 is 53% vol, and the volume ratio of the tea aroma water B to the base liquor is 1:99-2:

98.

7. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, The mixing conditions in S3 are 50-200 rpm and the mixing time is 10-30 min.

8. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, The aging conditions for S3 are: avoid light, constant temperature 15-25℃, for 1-2 months.

9. The method for preparing tea-flavored light-aroma baijiu (Chinese liquor) using tea-distilled aroma water according to claim 1, characterized in that, The microporous filter membrane in S4 has a pore size of 0.22 μm.

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