CA2417859A1 - Green tea wine - Google Patents

Green tea wine Download PDF

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Publication number
CA2417859A1
CA2417859A1 CA002417859A CA2417859A CA2417859A1 CA 2417859 A1 CA2417859 A1 CA 2417859A1 CA 002417859 A CA002417859 A CA 002417859A CA 2417859 A CA2417859 A CA 2417859A CA 2417859 A1 CA2417859 A1 CA 2417859A1
Authority
CA
Canada
Prior art keywords
green tea
wine
added
leaves
green
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
CA002417859A
Other languages
French (fr)
Inventor
Lorraine A. Folkes
Original Assignee
Lorraine A. Folkes
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lorraine A. Folkes filed Critical Lorraine A. Folkes
Priority to CA002417859A priority Critical patent/CA2417859A1/en
Publication of CA2417859A1 publication Critical patent/CA2417859A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166Addition of, or treatment with, enzymes or microorganisms
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/026Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

Abstract

I have invented a process for making wine out of dried green tea leaves . First a must is made by steeping the correct quantity of green tea leaves in water that has been boiled. The correct amount of sugar is added; then the must is left to infus e and cool to a temperature at which it is safe to add yeast and the other ingredients which go into the making of wine. Green tea is 'green' because the leaves (unlike black tea) have not go throu gh a fermentation process before they are dried. Therefore, it is important that the yeast be added only after the green tea has been infused with boiled water and the must is made. This will ensure that all the benefits of green tea are still in the wine - antioxidants, etc. The product is light and refreshing, as green tea is meant to be, but with t he added distinction of it being "Green Tea Wine."

Description

I_orraine Folkes 55 Southcott Drive Grand Falls-Windsor Newfoundland & Labrador C anada January 30, 2003 Description of Invention I have invented a process for making wine out of dried green tea leaves.
First a must is made by steeping the correct quantity of green tea leaves in water that has been boiled. The correct amount of sugar is added; then the must is left to infuse and cool to a temperature at which it is safe to add yeast and the other ingredients which go into the making of wme.
Green tea is 'green' because the leaves (unlike black tea) have not go through a fermentation process before they are dried. Therefore, it is important that the yeast be added only after the green tea has been infused with boiled water and the must is made. This will ensure that all the benefits of green tea are still in the wine - antioxidants, etc.
The must is left to brew at room temperature until the Specific Gravity reached 1.00 The wine is then racked into a secondary fermenter, a glass carboy to which a bung and air lock are attached..
Once a Specific Gravity of 0.94 is reached, the wine is racked again and fermentation is stopped.
The wine is then stored in glass carboy in a cool place until the wine clears.
Filtering is recommended; then bottle and cork.
The product is light and refreshing, as green tea is meant to be, but with the added distinction of it being "Green Tea Wine."

Claims

CA002417859A 2003-01-30 2003-01-30 Green tea wine Abandoned CA2417859A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA002417859A CA2417859A1 (en) 2003-01-30 2003-01-30 Green tea wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA002417859A CA2417859A1 (en) 2003-01-30 2003-01-30 Green tea wine

Publications (1)

Publication Number Publication Date
CA2417859A1 true CA2417859A1 (en) 2004-07-30

Family

ID=32739245

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002417859A Abandoned CA2417859A1 (en) 2003-01-30 2003-01-30 Green tea wine

Country Status (1)

Country Link
CA (1) CA2417859A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1860178A1 (en) * 2006-05-26 2007-11-28 Christina Hengerer-Müller Alcoholic beverage mixture
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1860178A1 (en) * 2006-05-26 2007-11-28 Christina Hengerer-Müller Alcoholic beverage mixture
FR2943354A1 (en) * 2009-03-18 2010-09-24 Ecosystem Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering

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Legal Events

Date Code Title Description
FZDE Dead