CN107164176A - The process of preparing and product of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea - Google Patents

Abstract

The process of preparing of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, 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）The purebred clovershrub tealeaves of Wuyi cliff tea 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, the purebred clovershrub tealeaves input of Wuyi cliff tea after described clean wherein is soaked, 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 purebred clovershrub of the low wine degree Wuyi cliff tea is obtained after precipitating.

Description

The process of preparing and product of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea

Technical field

The present invention relates to a kind of tea wine, a kind of particularly former scented tea wine of the purebred clovershrub of low wine degree Wuyi cliff tea.

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 the purebred clovershrub of Wuyi cliff tea former fragrant very well

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

The process of preparing of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, 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）The purebred clovershrub tealeaves of Wuyi cliff tea is placed on isolation grate, rinsed 2 to 6 seconds with 50 to 80 degrees Celsius of warm waters 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, by the purebred clovershrub of Wuyi cliff tea after described clean Tealeaves 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, after immersion terminates Cooled down immediately；

(4) filter off tealeaf residue and the former scented tea wine of the purebred clovershrub of the low wine degree Wuyi cliff tea is obtained after precipitating.

The low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, is prepared using above-mentioned process of preparing.

The process of preparing and product of the above-mentioned former scented tea wine of the purebred clovershrub of low wine degree Wuyi cliff tea, achieve following product The technique effect of pole：

1st, its substantially according to《Wuyi cliff tea is brewed and tasting method》（DB35/T 1545 -2015）Requirement prepare tea wine, The former fragrant and flavour of the purebred clovershrub tealeaves of Wuyi cliff tea can be kept very well, eliminate the bitterness of general technology method tea wine presence Taste, has 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 purebred big very well The former fragrant and flavour of red robe tealeaves, and technical process is simplified, reduce production cost.

Embodiment

Embodiment 1：

The process of preparing of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, 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）The purebred clovershrub tealeaves of Wuyi cliff tea is placed on isolation grate, with 70 degrees Celsius of warm waters rinse 4 seconds it is standby, with Remove the impurity such as dust, tea hair that tealeaves is carried；

（3）The low wine degree pure grain wine liquid is heated to 90 degrees Celsius, by the purebred clovershrub tealeaves of Wuyi cliff tea after described clean Input is wherein soaked, and 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 purebred clovershrub of the low wine degree Wuyi cliff tea is obtained after precipitating.

The low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, is prepared using above-mentioned process of preparing.

Embodiment 2：

The process of preparing of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, 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）The purebred clovershrub tealeaves of Wuyi cliff tea is placed on isolation grate, with 80 degrees Celsius of warm waters rinse 5 seconds it is standby, with Remove the impurity such as dust, tea hair that tealeaves is carried；

（3）The low wine degree pure grain wine liquid is heated to 95 degrees Celsius, by the purebred clovershrub tealeaves of Wuyi cliff tea after described clean Input is wherein soaked, and 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 purebred clovershrub of the low wine degree Wuyi cliff tea is obtained after precipitating.

The low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, is prepared using above-mentioned process of preparing is prepared.

Claims (2)

1. the process of preparing of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, it is characterized in that including following technique step Suddenly：

（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）The purebred clovershrub tealeaves of Wuyi cliff tea is placed on isolation grate, rinsed 2 to 6 seconds with 50 to 80 degrees Celsius of warm waters 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, by the purebred clovershrub of Wuyi cliff tea after described clean Tealeaves 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, after immersion terminates Cooled down immediately；

(4) filter off tealeaf residue and the former scented tea wine of the purebred clovershrub of the low wine degree Wuyi cliff tea is obtained after precipitating.

2. the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea, is prepared using process of preparing described in claim 1.