CA2417859A1 - Green tea wine - Google Patents
Green tea wine Download PDFInfo
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Table Equipment (AREA)
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."
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
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 (6)
| 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 |
| CN108315145A (en) * | 2018-04-12 | 2018-07-24 | 山阳县金桥茶业有限公司 | A kind of tea wine combined machining method |
| CN110423663A (en) * | 2019-09-17 | 2019-11-08 | 上海应用技术大学 | A kind of preparation method of fermented type alcoholic strength low green tea rice wine |
| CN112126572A (en) * | 2020-10-28 | 2020-12-25 | 贵州物典生物科技有限公司 | Preparation method of black tea compound fermented wine |
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
-
2003
- 2003-01-30 CA CA002417859A patent/CA2417859A1/en not_active Abandoned
Cited By (6)
| 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 |
| CN108315145A (en) * | 2018-04-12 | 2018-07-24 | 山阳县金桥茶业有限公司 | A kind of tea wine combined machining method |
| CN110423663A (en) * | 2019-09-17 | 2019-11-08 | 上海应用技术大学 | A kind of preparation method of fermented type alcoholic strength low green tea rice wine |
| CN112126572A (en) * | 2020-10-28 | 2020-12-25 | 贵州物典生物科技有限公司 | Preparation method of black tea compound fermented wine |
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |