CN107164175A - The process of preparing and product of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong - Google Patents

Abstract

The process of preparing of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, it is characterized in that comprising the following steps that：（1）The brew of low wine degree pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, and is mixed and is sealed up for safekeeping into pithos with the plain boiled water after cooling, white wine song, low wine degree wine liquid is obtained after after complete fermentation, filtering off after schlempe is precipitated；（2）Wuyi cliff tea short-foot oolong is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby, to remove the impurity such as dust, tea hair that tealeaves is carried；（3）The low wine degree pure grain wine liquid is heated to 80 to 100 degrees Celsius, and the Wuyi cliff tea short-foot oolong input after described clean wherein is soaked, and the mass ratio of tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion is cooled down immediately after terminating；(4) filter off tealeaf residue and the former scented tea wine of the low wine degree Wuyi cliff tea short-foot oolong is obtained after precipitating.

Description

The process of preparing and product of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong

Technical field

The present invention relates to a kind of tea wine, a kind of particularly former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong.

Background technology

The existing tea wine of in the market brewages type, blends the species such as type.It is so-called brewage type tea wine be during wine brewing just Tealeaves is put into, and this tea wine does not have the distinctive fragrance of tealeaves substantially；The type tea wine of blending is exactly the tealeaves that is soaked in water, and obtains tea juice liquid Blent afterwards with wine, this tea wine can not keep being divided into two on the distinctive fragrance of tealeaves and flavour, and technique well Step is processed trouble.

《Wuyi cliff tea is brewed and tasting method》（DB35/T 1545 -2015）Ratify to issue through Department of Qulity Supervision of Fujian Province, in Implement from 28 days March in 2016.The standard absolutely proves a fact:The big phase front yard of millet paste effect that different method for pouring is bubbled out Footpath, or even the quality and feature of Wuyi cliff tea can not be embodied sometimes.It is correct to brew water temperature, throw tea amount, soak time all to tea Soup quality important.Prepare the tea wine for keeping the former fragrant and flavour of tealeaves very well, the force of particularly various different cultivars The smooth former scented tea wine of rock tea, will improve to original tea wine technique.

The content of the invention

The purpose of the present invention is that production one kind can keep Wuyi cliff tea short-foot oolong former fragrant very well

With the low wine degree tea wine of flavour, adopted the technical scheme that：

The process of preparing of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, is comprised the following steps that：

（1）The brew of low wine degree pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, with Plain boiled water, white wine song mixing after cooling are sealed up for safekeeping into pithos, and low wine degree wine is obtained after schlempe precipitation after complete fermentation, is filtered off Liquid；

（2）Wuyi cliff tea short-foot oolong is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby With to remove the impurity such as dust, tea hair that tealeaves is carried；

（3）The low wine degree pure grain wine liquid is heated to 80 to 100 degrees Celsius, by the Wuyi cliff tea short-foot oolong tea after described clean Leaf input is wherein soaked, and the mass ratio of tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion is stood after terminating Cooled down；

(4) filter off tealeaf residue and the former scented tea wine of the low wine degree Wuyi cliff tea short-foot oolong is obtained after precipitating.

The former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, is prepared using above-mentioned process of preparing.

The process of preparing and product of the above-mentioned former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, are achieved following positive Technique effect：

1st, its substantially according to《Wuyi cliff tea is brewed and tasting method》（DB35/T 1545 -2015）Requirement prepare tea wine, It can keep Wuyi cliff tea short-foot oolong tea phyllogen fragrant very well and flavour, eliminate the bitter taste of general technology method tea wine presence, There is major improvement to original tea wine technique.

2nd, with two-step method blend tea wine compared with, the prepared tea wine of the present invention can not only keep Wuyi cliff tea short-foot crow very well The former fragrant and flavour of imperial tealeaves, and technical process is simplified, reduce production cost.

Embodiment

Embodiment 1：

The process of preparing of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, is comprised the following steps that：

（1）The brew of low wine degree pure grain wine：Glutinous rice immersion is cooked after cleaning within 5 hours, after the glutinous rice cooked is cooled down, with cooling Plain boiled water afterwards, white wine song mixing are sealed up for safekeeping into pithos, and low wine degree wine liquid is obtained after schlempe precipitation after complete fermentation, is filtered off；

（2）Wuyi cliff tea short-foot oolong is placed on isolation grate, with 70 degrees Celsius of warm waters rinse 4 seconds it is standby, to go The impurity such as the dust, the tea hair that are carried except tealeaves；

（3）The low wine degree pure grain wine liquid is heated to 90 degrees Celsius, and the Wuyi cliff tea short-foot oolong after described clean is thrown Enter and wherein soak, the mass ratio of tealeaves and wine liquid is 1:15, soak time is 5 minutes, and immersion is cooled down immediately after terminating；

(4) filter off tealeaf residue and the former scented tea wine of the low wine degree Wuyi cliff tea short-foot oolong is obtained after precipitating.

The former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, is prepared using above-mentioned process of preparing.

Embodiment 2：

The process of preparing of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, is comprised the following steps that：

（1）The brew of low wine degree pure grain wine：Glutinous rice immersion is cooked after cleaning within 7 hours, after the glutinous rice cooked is cooled down, with cooling Plain boiled water afterwards, white wine song mixing are sealed up for safekeeping into pithos, and low wine degree wine liquid is obtained after schlempe precipitation after complete fermentation, is filtered off；

（2）Wuyi cliff tea short-foot oolong is placed on isolation grate, with 80 degrees Celsius of warm waters rinse 5 seconds it is standby, to go The impurity such as the dust, the tea hair that are carried except tealeaves；

（3）The low wine degree pure grain wine liquid is heated to 95 degrees Celsius, and the Wuyi cliff tea short-foot oolong after described clean is thrown Enter and wherein soak, the mass ratio of tealeaves and wine liquid is 1:22, soak time is 4 minutes, and immersion is cooled down immediately after terminating；

(4) filter off tealeaf residue and the former scented tea wine of the low wine degree Wuyi cliff tea short-foot oolong is obtained after precipitating.

The former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, is prepared using above-mentioned process of preparing is prepared.

Claims (2)

1. the process of preparing of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, it is characterized in that comprising the following steps that：

（1）The brew of low wine degree pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, with Plain boiled water, white wine song mixing after cooling are sealed up for safekeeping into pithos, and low wine degree wine is obtained after schlempe precipitation after complete fermentation, is filtered off Liquid；

（2）Wuyi cliff tea short-foot oolong is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby With to remove the impurity such as dust, tea hair that tealeaves is carried；

（3）The low wine degree pure grain wine liquid is heated to 80 to 100 degrees Celsius, by the Wuyi cliff tea short-foot oolong tea after described clean Leaf input is wherein soaked, and the mass ratio of tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion is stood after terminating Cooled down；

(4) filter off tealeaf residue and the former scented tea wine of the low wine degree Wuyi cliff tea short-foot oolong is obtained after precipitating.

2. the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong, is prepared using process of preparing described in claim 1.