CN102586062A - Tea liquor preparation method - Google Patents
Tea liquor preparation method Download PDFInfo
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- CN102586062A CN102586062A CN2011103947601A CN201110394760A CN102586062A CN 102586062 A CN102586062 A CN 102586062A CN 2011103947601 A CN2011103947601 A CN 2011103947601A CN 201110394760 A CN201110394760 A CN 201110394760A CN 102586062 A CN102586062 A CN 102586062A
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Abstract
The invention discloses a tea liquor preparation method. A formula comprises tea leaves and rice wine prepared from fresh rough rice. The method comprises the following steps of: preparing an extraction base liquor; blending; refrigerating; filtering; and packaging. An extraction base liquor base fluid is directly prepared by extracting active ingredients of tea leaves in the ratio of 1:(10-20) of tea leaves to a base liquor at the ambient temperature of 20-30 DEG C for 8-12 hours, wherein the tea leaves are black tea; and the alcoholic strength of the base liquor is 52-62 percent by volume. A tea liquor has the flavor of tea and the flavor of liquor, has the high quality of tea and liquor, has the alcoholic strength of 38-53 percent by volume, is in amber, fresh and bright color, tastes soft, does not produce liquor smell after drinking, does not cause thirst, is rich in substances such as tea polyphenol, amino acid, tea polysaccharide, proteins and trace minerals, and has the effects of beautifying, delaying ageing and the like. As proved by testing, the content of tea polyphenol and the content of theine are about 1 percent.
Description
Technical field
The present invention relates to alcoholic drinks, particularly relate to a kind of tea wine preparing process.
Background technology
Tea is the nourishing drink that generally acknowledge in the whole world, and scientific research proves that the vitamins in the tealeaves, protein, amino acid, lipoidis, carbohydrate and mineral element nutritive ingredients such as (the tealeaves selenium content in this tea place are high) has higher nutritive value to human body.Also have part of compounds, like tea-polyphenol, trimethyl-xanthine, lipid, carbohydrate are the compositions that human body is had health care and drug action.Adopt tealeaves preparation health promoting wine, have the style of wine, also have the local flavor and the nourishing function of tea.Existing tea wine prescription is different, and compound method differs, and is further improved with perfect.
Summary of the invention
Technical problem to be solved by this invention is the defective that remedies above-mentioned prior art, and a kind of improved tea wine preparing process is provided.
Technical problem of the present invention solves through following technical scheme.
This tea wine preparing process; Prescription comprises tealeaves and the rice wine of making according to the rice wine manufacture craft with fresh coarse rice; Said rice wine comprises that the alcoholic strength that is used to blend is that the rice wine that the rice wine of 25%VOL～30%VOL and being used to prepares lixiviate base wine is basic wine, and the preparation of tea wine has following steps successively: preparation lixiviate base wine, blend, freezing, filter and pack.
The characteristics of this tea wine preparing process are:
Said preparation lixiviate tea wine base fluid is directly by tealeaves: basic wine=1: the effective constituent of (10～20) lixiviate tealeaves prepares lixiviate base wine, is that 20 ℃～30 ℃ following extraction times are 8 hours～12 hours in envrionment temperature, when envrionment temperature is high; Extraction time is short; When envrionment temperature was hanged down, extraction time was long, leaching process until the color and luster of observation vat liquor be transparent clear amber and smell the former fragrance of tealeaves till; Said tealeaves is black tea, and the alcoholic strength of said basic wine is 52%VOL～62%VOL.
Technical problem of the present invention solves through following further technical scheme.
Saidly blend that to be the alcoholic strength that uses preparation be modulated into tea wine as the tea wine base fluid of 58%VOL～62%VOL and the alcoholic strength that is used to blend as the rice wine of 25%VOL～30%VOL, wherein,
By tea wine base fluid: rice wine=be modulated at 7: the 3 tea wine of alcoholic strength 42%VOL;
By tea wine base fluid: rice wine=be modulated at 8: the 2 tea wine of alcoholic strength 46%VOL;
By tea wine base fluid: rice wine=be modulated at 9: the 1 tea wine of alcoholic strength 53%VOL.
Said freezing be that the tea wine of blending is used the stainless steel vessel splendid attire, put into refrigerator and under the condition of 4 ℃～6 ℃ of temperature, refrigerate 0.8 hour～1.2 hours, the said tea wine that is modulated into blent is fully precipitated because of the precipitate that the sedimentation inspissated produces.
Said filtration is that the tea wine with freezing mistake filters, and removes the said precipitate that the tea wine that is modulated into produces because of the sedimentation inspissated of blending, and is clear and upright to guarantee wine and women-sensual pursuits, is amber, tea smell delicate fragrance, and the pure rice of vinosity is fragrant, and old silk floss is no jerky, and mouthfeel is more with suitable.
Technical problem of the present invention solves through following further again technical scheme.
Preferably; Said black tea is the pekoe that the Fresh Folium Camelliae sinensis in green ecological tea place, Meizhou City Song Gang screen-like mountain peak, Guangdong Province adopts the black tea manufacture craft to make, and its manufacture craft has following substep successively: shine blue or green, stack that spontaneous fermentation, air-dry, low fire bake, knead, redrying and selected.
Said solarization green grass or young crops is usual manner, comprises and uses the mountain spring water Rapid Cleaning, to remove the dust foreign material on surface in the tealeaves.
Said stacking spontaneous fermentation is under 25 ℃ of normal temperature conditions, to stack to reach 40 ℃～45 ℃ to the tea stack temperature in 9 hours～12 hours, makes tealeaves fermentation slaking, becomes redness by green, forms the quality of red autumnal leaves, red soup, black tea.
Said air-dry be air-dry 12 minutes～18 minutes of electricity consumption hot-air blower, remove the tealeaves surface-moisture.
It is that under 65 ℃～75 ℃ conditions of temperature, rolling bakes 1.8 hours～2.2 hours with the cylinder tea heating machine of packing into of the tealeaves after air-dry that said low fire bakes, and forms the fragrant quality of tea.
Said kneading is to handle the tealeaves after low fire bakes with kneading machine, and rubbing every tealeaves broken is 5～6 broken teas, long-pending with the surface in contact that increases solvent and tealeaves, leaches the effective constituent of tealeaves fast.
Said redrying is redrying 24 hours under 80 ℃～85 ℃ conditions of barn temperature, increases the burned fragrance of black tea.
Said selected be to remove tea stalk and Lao Ye in the black tea with the method for hand picking.Improve the black tea grade.
Said fresh coarse rice is husk, the rice that keeps the rice skin.
Said rice wine manufacture craft has following substep successively: conventional slaking, distiller's yeast ferment, distill and store sth. in a cellar.
Said slaking is a usual manner, comprise soak rice and boiling, said soak rice be with fresh coarse rice wash clean; The removal of impurity; By fresh coarse rice: water=1: 2 soaked 24 hours in temperature is 20 ℃～25 ℃ water, after brown rice suctions moisture, drain, said boiling be with the fresh coarse rice that drains under natural condition of normal pressure; Place the food steamer boiling 20 minutes～30 minutes to rice cook; Do not have the heart of giving birth to, again the rice that cooks being cooled to temperature is 34 ℃～36 ℃, adds entry at last and is stirred to loose, not agglomerating.
Said distiller's yeast fermentation is the rice access distiller's yeast kind with slaking; And it is airtight to close lid in the fermentation pithos of packing into, is that 20 ℃～30 ℃ bottom fermentation times are 12 hours～20 hours in envrionment temperature, when envrionment temperature is high; Fermentation time is short; When envrionment temperature was hanged down, fermentation time was long, till fermenting process has the tangible mash of one deck to separate out in observing the fermentation pithos.
Said distiller's yeast kind is the local rice wine sort of quyi of Guangdong Province's Meizhou City, but belongs to the market purchase.
Said distillation is to adopt the stainless steel distillation plant from the rice fermentation mixture, to fractionate out rice wine effective constituent, per hour measures alcoholic strength in the still-process, divides 60%VOL, 50%VOL, 40%VOL, 30%VOL classification to use the pithos splendid attire from high to low.
Said storing sth. in a cellar is to deposit distillation back in vault wine cellar ageing storage with the finished product of pithos splendid attire, under the shady and cool natural temperature condition of ventilation, store sth. in a cellar 1 year～10 years subsequent use, make its quality Chen Xiang, soft silk floss, pure.
The flavor evaluation of said tea wine adopts the grouping sensory review, each sample is carried out cover-up evaluate, and integrate score was pressed the soup look 30 minutes, and fragrance 30 minutes, flavour 40 assign to evaluate.
The correlated beneficial effect of the present invention and prior art is:
The tea wine of the inventive method preparation, the fragrance of existing tea has the local flavor of wine again, has the fine quality of tea and wine concurrently; Alcoholic strength is between 38%VOL～53%VOL, and color and luster is amber, distinct bright, and soft silk floss enters the mouth; Can smelling strongly of liquor after drinking; Mouthful larynx is not very thirsty, the higher authorities not, and is rich in materials such as tea-polyphenol, amino acid, TPS, protein, trace quantity mineral substance element, effect such as have beauty treatment and delay senility.Through test, tea-polyphenol, caffeine content are about 1%.
Embodiment
The present invention will be described below in conjunction with embodiment.
A kind of compound method of tea wine; Prescription comprises the rice wine that tealeaves and the fresh coarse rice that spends husk, reservation rice skin are made according to the rice wine manufacture craft; Wherein rice wine comprises that the alcoholic strength that is used to blend is the rice wine of 25%VOL～30%VOL, and the rice wine that is used to prepare lixiviate base wine is basic wine.
The preparation of tea wine has following steps successively:
1) preparation lixiviate base wine: directly by tealeaves: basic wine=1: the effective constituent of (10～20) lixiviate tealeaves prepares lixiviate base wine; In envrionment temperature is that 20 ℃～30 ℃ following extraction times are 8 hours～12 hours, and when envrionment temperature was high, extraction time was short; When envrionment temperature is hanged down; Extraction time is long, and the color and luster of observing vat liquor in the leaching process and fragrance to be determining extraction time, leaching process until the color and luster of observation vat liquor be transparent clear amber and smell the former fragrance of tealeaves till.The pekoe that tealeaves selects the Fresh Folium Camelliae sinensis in green ecological tea place, Meizhou City Song Gang screen-like mountain peak, Guangdong Province to adopt the black tea manufacture craft to make, the alcoholic strength of basic wine is 52%VOL～62%VOL;
2) blend: the alcoholic strength that uses preparation is modulated into tea wine as the tea wine base fluid of 58%VOL～62%VOL and the alcoholic strength that is used to blend as the rice wine of 25%VOL～30%VOL, wherein,
By tea wine base fluid: rice wine=be modulated at 7: the 3 tea wine of alcoholic strength 42%VOL;
By tea wine base fluid: rice wine=be modulated at 8: the 2 tea wine of alcoholic strength 46%VOL;
By tea wine base fluid: rice wine=be modulated at 9: the 1 tea wine of alcoholic strength 53%VOL;
3) freezing is that the tea wine of blending is used the stainless steel vessel splendid attire, puts into refrigerator and under the condition of 4 ℃～6 ℃ of temperature, refrigerates 0.8 hour～1.2 hours, and the said tea wine that is modulated into of blending is fully precipitated because of the precipitate that the sedimentation inspissated produces;
4) filtering is that tea wine with freezing mistake filters, and removes the said precipitate that the tea wine that is modulated into produces because of the sedimentation inspissated of blending, clear and upright to guarantee wine and women-sensual pursuits, is amber, tea smell delicate fragrance, and the pure rice of vinosity is fragrant, and old silk floss is no jerky, and mouthfeel is more with suitable;
5) packing.
The black tea manufacture craft of this embodiment has following substep successively:
1) shining green grass or young crops is usual manner, comprises and uses the mountain spring water Rapid Cleaning, to remove the dust foreign material on surface in the tealeaves;
2) stacking spontaneous fermentation is under 25 ℃ of normal temperature conditions, to stack to reach 40 ℃～45 ℃ to the tea stack temperature in 9 hours～12 hours, makes tealeaves fermentation slaking, becomes redness by green, the quality of formation red autumnal leaves, red soup, black tea;
3) air-dry is air-dry 12 minutes～18 minutes of electricity consumption hot-air blower, removes the tealeaves surface-moisture;
4) to bake be that under 65 ℃～75 ℃ conditions of temperature, rolling bakes 1.8 hours～2.2 hours, forms the fragrant quality of tea with the cylinder tea heating machine of packing into of the tealeaves after air-dry to low fire;
5) kneading is to handle the tealeaves after low fire bakes with kneading machine, and rubbing every tealeaves broken is 5～6 broken teas, long-pending with the surface in contact that increases solvent and tealeaves, leaches the effective constituent of tealeaves fast;
6) redrying is redrying 24 hours under 80 ℃～85 ℃ conditions of barn temperature, increases the burned fragrance of black tea;
7) selected is to remove tea stalk and Lao Ye in the black tea with the method for hand picking.Improve the black tea grade.
The rice wine manufacture craft of this embodiment has following substep successively:
1) slaking: usual manner, comprise and soak rice and boiling, soaking rice is with fresh coarse rice wash clean, the removal of impurity, by fresh coarse rice: water=1: 2 is immersion 24 hours in 20 ℃～25 ℃ the water in temperature, after brown rice suctions moisture, drains; Boiling be with the fresh coarse rice that drains under natural condition of normal pressure, place the food steamer boiling to cook to rice in 20 minutes～30 minutes, do not have to give birth to the heart, again the rice that cooks being cooled to temperature is 34 ℃～36 ℃, adds entry at last and is stirred to loose, not agglomerating;
2) the distiller's yeast fermentation is the rice access distiller's yeast kind with slaking, and it is airtight to close lid in the fermentation pithos of packing into, is that 20 ℃～30 ℃ bottom fermentation times are 12 hours～20 hours in envrionment temperature; When envrionment temperature was high, fermentation time was short, when envrionment temperature is hanged down; Fermentation time is long; Till fermenting process had the tangible mash of one deck to separate out in observing the fermentation pithos, the distiller's yeast kind was the local rice wine sort of quyi of Guangdong Province's Meizhou City, but belongs to the market purchase;
3) distillation is to adopt the stainless steel distillation plant from the rice fermentation mixture, to fractionate out rice wine effective constituent, per hour measures alcoholic strength in the still-process, divides 60%VOL, 50%VOL, 40%VOL, 30%VOL classification to use the pithos splendid attire from high to low;
4) storing sth. in a cellar is to deposit distillation back in vault wine cellar ageing storage with the finished product of pithos splendid attire, under the shady and cool natural temperature condition of ventilation, store sth. in a cellar 1 year～10 years subsequent use, make its quality Chen Xiang, soft silk floss, pure.
The flavor evaluation of the tea wine of this embodiment preparation adopts the grouping sensory review, each sample is carried out cover-up evaluate, and integrate score was pressed the soup look 30 minutes, and fragrance 30 minutes, flavour 40 assign to evaluate.
Above content is to combine concrete preferred implementation to the further explain that the present invention did, and can not assert that practical implementation of the present invention is confined to these explanations.Those of ordinary skill for technical field under the present invention; Under the prerequisite that does not break away from the present invention's design, make some alternative or obvious modification that are equal to; And performance or purposes are identical, all should be regarded as belonging to the scope of patent protection that the present invention is confirmed by claims of being submitted to.
Claims (10)
1. tea wine preparing process; Prescription comprises tealeaves and the rice wine of making according to the rice wine manufacture craft with fresh coarse rice; Said rice wine comprises that the alcoholic strength that is used to blend is the rice wine of 25%VOL～30%VOL; And the rice wine that is used to prepare lixiviate base wine is basic wine, and the preparation of tea wine has following steps successively: preparation lixiviate base wine, blend, freezing, filter and pack, it is characterized in that:
Said preparation lixiviate tea wine base fluid is directly by tealeaves: basic wine=1: the effective constituent of (10～20) lixiviate tealeaves prepares lixiviate base wine; In envrionment temperature is that 20 ℃～30 ℃ following extraction times are 8 hours～12 hours; Leaching process until the color and luster of observing vat liquor be transparent clear amber and smell the former fragrance of tealeaves till; Said tealeaves is black tea, and the alcoholic strength of said basic wine is 52%VOL～62%VOL.
2. tea wine preparing process as claimed in claim 1 is characterized in that:
Saidly blend that to be the alcoholic strength that uses preparation be modulated into tea wine as the tea wine base fluid of 58%VOL～62%VOL and the alcoholic strength that is used to blend as the rice wine of 25%VOL～30%VOL, wherein,
By tea wine base fluid: rice wine=be modulated at 7: the 3 tea wine of alcoholic strength 42%VOL;
By tea wine base fluid: rice wine=be modulated at 8: the 2 tea wine of alcoholic strength 46%VOL;
By tea wine base fluid: rice wine=be modulated at 9: the 1 tea wine of alcoholic strength 53%VOL.
3. according to claim 1 or claim 2 tea wine preparing process is characterized in that:
Said freezing be that the tea wine of blending is used the stainless steel vessel splendid attire, put into refrigerator and under the condition of 4 ℃～6 ℃ of temperature, refrigerate 0.8 hour～1.2 hours, the said tea wine that is modulated into blent is fully precipitated because of the precipitate that the sedimentation inspissated produces.
4. tea wine preparing process as claimed in claim 3 is characterized in that:
Said filtration is that the tea wine with freezing mistake filters, and removes the said precipitate that the tea wine that is modulated into produces because of the sedimentation inspissated of blending.
5. tea wine preparing process as claimed in claim 4 is characterized in that:
Said black tea is the pekoe that the Fresh Folium Camelliae sinensis in green ecological tea place, Meizhou City Song Gang screen-like mountain peak, Guangdong Province adopts the black tea manufacture craft to make.
6. tea wine preparing process as claimed in claim 5 is characterized in that:
Said black tea manufacture craft has following substep successively: shine blue or green, stack that spontaneous fermentation, air-dry, low fire bake, knead, redrying and selected.
7. tea wine preparing process as claimed in claim 6 is characterized in that:
Said solarization green grass or young crops is usual manner, comprises and uses the mountain spring water Rapid Cleaning, to remove the dust foreign material on surface in the tealeaves;
Said stacking spontaneous fermentation is under 25 ℃ of normal temperature conditions, to stack to reach 40 ℃～45 ℃ to the tea stack temperature in 9 hours～12 hours, makes tealeaves fermentation slaking, becomes redness by green, forms the quality of red autumnal leaves, red soup, black tea;
Said air-dry be air-dry 12 minutes～18 minutes of electricity consumption hot-air blower, remove the tealeaves surface-moisture;
It is that under 65 ℃～75 ℃ conditions of temperature, rolling bakes 1.8 hours～2.2 hours with the cylinder tea heating machine of packing into of the tealeaves after air-dry that said low fire bakes, and forms the fragrant quality of tea;
Said kneading is to handle the tealeaves after low fire bakes with kneading machine, and rubbing every tealeaves broken is 5～6 broken teas, long-pending with the surface in contact that increases solvent and tealeaves, leaches the effective constituent of tealeaves fast;
Said redrying is redrying 24 hours under 80 ℃～85 ℃ conditions of barn temperature, increases the burned fragrance of black tea;
Said selected be to remove tea stalk and Lao Ye in the black tea with the method for hand picking.Improve the black tea grade.
8. tea wine preparing process as claimed in claim 7 is characterized in that:
Said fresh coarse rice is husk, the rice that keeps the rice skin.
9. tea wine preparing process as claimed in claim 8 is characterized in that:
Said rice wine manufacture craft has following substep successively: conventional slaking, distiller's yeast ferment, distill and store sth. in a cellar.
10. tea wine preparing process as claimed in claim 9 is characterized in that:
Said slaking is a usual manner, comprise soak rice and boiling, said soak rice be with fresh coarse rice wash clean; The removal of impurity; By fresh coarse rice: water=1: 2 soaked 24 hours in temperature is 20 ℃～25 ℃ water, after brown rice suctions moisture, drain, said boiling be with the fresh coarse rice that drains under natural condition of normal pressure; Place the food steamer boiling 20 minutes～30 minutes to rice cook; Do not have the heart of giving birth to, again the rice that cooks being cooled to temperature is 34 ℃～36 ℃, adds entry at last and is stirred to loose, not agglomerating;
Said distiller's yeast fermentation is the rice access distiller's yeast kind with slaking, and it is airtight to close lid in the fermentation pithos of packing into, is that 20 ℃～30 ℃ bottom fermentation times are 12 hours～20 in envrionment temperature, till fermenting process has the tangible mash of one deck to separate out in observing the fermentation pithos;
Said distiller's yeast kind is the local rice wine sort of quyi of Guangdong Province's Meizhou City, but belongs to the market purchase;
Said distillation is to adopt the stainless steel distillation plant from the rice fermentation mixture, to fractionate out rice wine effective constituent, per hour measures alcoholic strength in the still-process, divides 60%VOL, 50%VOL, 40%VOL, 30%VOL classification to use the pithos splendid attire from high to low;
Said storing sth. in a cellar is to deposit distillation back in vault wine cellar ageing storage with the finished product of pithos splendid attire, under the shady and cool natural temperature condition of ventilation, store sth. in a cellar 1 year～10 years subsequent use, make its quality Chen Xiang, soft silk floss, pure.
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| CN103215164A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Cherry desmodium triquetrum rice wine and preparation method thereof |
| CN103627608A (en) * | 2013-12-11 | 2014-03-12 | 广西大学 | Method for making golden camellia wine |
| CN105349377A (en) * | 2015-12-09 | 2016-02-24 | 深圳东方高柏科技股份有限公司 | Tibetan tea wine and preparation method thereof |
| CN106010914A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry leaf wine |
| CN106221981A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The preparation method of tea flavour medicated beer |
| CN106398964A (en) * | 2016-10-26 | 2017-02-15 | 紫云自治县金豆农业开发有限责任公司 | Method for removing methanol in millet wine |
| CN106434075A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Method of preparing beer by utilizing tea leaves |
| CN106421458A (en) * | 2016-09-30 | 2017-02-22 | 云南乐知竹生物技术有限公司 | Active plant liquor and preparation method thereof |
| CN106566762A (en) * | 2016-10-25 | 2017-04-19 | 岑志坚 | Tea wine brewing process |
| CN107164171A (en) * | 2017-05-24 | 2017-09-15 | 武夷山市金贝茶元素新材料科技发展有限责任公司 | The process of preparing and product of Wuyi cliff tea original scented tea wine |
| CN107189923A (en) * | 2017-07-31 | 2017-09-22 | 黔东南森林王红豆杉发展有限责任公司 | A kind of additive-free and non-pigmented multiple-ear rock Ke wine and preparation method thereof |
| CN108018159A (en) * | 2017-12-28 | 2018-05-11 | 胡小伟 | Camellia makes the preparation method of fragrant and sweet type tea wine |
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| CN109576109A (en) * | 2019-01-14 | 2019-04-05 | 广东顺德酒厂有限公司 | A kind of lemon rice wine and preparation method thereof |
| CN111876287A (en) * | 2020-08-06 | 2020-11-03 | 金美霞 | Production method of black tea wine |
| CN113583784A (en) * | 2021-09-22 | 2021-11-02 | 婺源县鸿大茶叶有限责任公司 | Formula and preparation process of tea wine |
| CN114015525A (en) * | 2021-10-25 | 2022-02-08 | 四川轻化工大学 | Tibetan tea germinated brown rice wine rich in tea polyphenol and gamma-aminobutyric acid and brewing process thereof |
| CN116103113A (en) * | 2022-12-27 | 2023-05-12 | 东华大学 | Tea wine composition and preparation method and application thereof |
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| CN103215164A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Cherry desmodium triquetrum rice wine and preparation method thereof |
| CN103215164B (en) * | 2013-03-16 | 2014-04-09 | 陆开云 | Cherry desmodium triquetrum rice wine and preparation method thereof |
| CN103627608A (en) * | 2013-12-11 | 2014-03-12 | 广西大学 | Method for making golden camellia wine |
| CN103627608B (en) * | 2013-12-11 | 2015-12-02 | 广西大学 | A kind of making method of golden camellia wine |
| CN105349377A (en) * | 2015-12-09 | 2016-02-24 | 深圳东方高柏科技股份有限公司 | Tibetan tea wine and preparation method thereof |
| CN106010914B (en) * | 2016-07-28 | 2019-02-15 | 山东省葡萄研究院 | A kind of preparation method of mulberry leaf blueness wine |
| CN106010914A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry leaf wine |
| CN106434075A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Method of preparing beer by utilizing tea leaves |
| CN106221981A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The preparation method of tea flavour medicated beer |
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Application publication date: 20120718 |