CN107177456A - The process of preparing and product of the former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea - Google Patents
The process of preparing and product of the former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea Download PDFInfo
- Publication number
- CN107177456A CN107177456A CN201710375534.6A CN201710375534A CN107177456A CN 107177456 A CN107177456 A CN 107177456A CN 201710375534 A CN201710375534 A CN 201710375534A CN 107177456 A CN107177456 A CN 107177456A
- Authority
- CN
- China
- Prior art keywords
- wine
- tea
- low
- wuyi cliff
- tealeaves
- 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.)
- Pending
Links
Classifications
-
- 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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Tea And Coffee (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
The process of preparing of the former scented tea wine of the yellow denier of low 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 yellow denier 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 yellow denier 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 yellow denier of the low wine degree Wuyi cliff tea is obtained after precipitating.
Description
Technical field
The present invention relates to a kind of tea wine, a kind of particularly former scented tea wine of the yellow denier 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 yellow denier 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 former scented tea wine of the yellow denier of low 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 yellow denier 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, 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 80 to 100 degrees Celsius, and the yellow denier tealeaves of Wuyi cliff tea after described clean is thrown
Enter and wherein soak, the mass ratio of tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion is entered immediately after terminating
Row cooling;
(4) filter off tealeaf residue and the former scented tea wine of the yellow denier of the low wine degree Wuyi cliff tea is obtained after precipitating.
The former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea, is prepared using above-mentioned process of preparing.
The process of preparing and product of the former scented tea wine of the above-mentioned yellow denier of low wine degree Wuyi cliff tea, achieve following positive skill
Art effect:
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 yellow denier tealeaves of Wuyi cliff tea can be kept very well, the bitter taste of general technology method tea wine presence is eliminated, to original
There is tea wine technique to have major improvement.
2nd, with two-step method blend tea wine compared with, the prepared tea wine of the present invention can not only keep the yellow denier tea of Wuyi cliff tea very well
Phyllogen perfume and flavour, and technical process is simplified, reduce production cost.
Embodiment
Embodiment 1:
The process of preparing of the former scented tea wine of the yellow denier of low 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 yellow denier tealeaves of Wuyi cliff tea is placed on isolation grate, with 70 degrees Celsius of warm waters rinse 4 seconds it is standby, to remove tea
The impurity such as dust, tea hair that leaf is carried;
(3)The low wine degree pure grain wine liquid is heated to 90 degrees Celsius, and the yellow denier tealeaves of Wuyi cliff tea after described clean is put into it
The mass ratio of middle immersion, 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 yellow denier of the low wine degree Wuyi cliff tea is obtained after precipitating.
The former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea, is prepared using above-mentioned process of preparing.
Embodiment 2:
The process of preparing of the former scented tea wine of the yellow denier of low 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 yellow denier tealeaves of Wuyi cliff tea is placed on isolation grate, with 80 degrees Celsius of warm waters rinse 5 seconds it is standby, to remove tea
The impurity such as dust, tea hair that leaf is carried;
(3)The low wine degree pure grain wine liquid is heated to 95 degrees Celsius, and the yellow denier tealeaves of Wuyi cliff tea after described clean is put into it
The mass ratio of middle immersion, 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 yellow denier of the low wine degree Wuyi cliff tea is obtained after precipitating.
The former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea, is prepared using above-mentioned process of preparing is prepared.
Claims (2)
1. the process of preparing of the former scented tea wine of the yellow denier of low 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, 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 yellow denier 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, 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 80 to 100 degrees Celsius, and the yellow denier tealeaves of Wuyi cliff tea after described clean is thrown
Enter and wherein soak, the mass ratio of tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion is entered immediately after terminating
Row cooling;
(4) filter off tealeaf residue and the former scented tea wine of the yellow denier of the low wine degree Wuyi cliff tea is obtained after precipitating.
2. the former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea, is prepared using process of preparing described in claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710375534.6A CN107177456A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of the former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710375534.6A CN107177456A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of the former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107177456A true CN107177456A (en) | 2017-09-19 |
Family
ID=59832621
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710375534.6A Pending CN107177456A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of the former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107177456A (en) |
-
2017
- 2017-05-24 CN CN201710375534.6A patent/CN107177456A/en active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102217680B (en) | Making method of purely natural bean curd | |
CN107164142A (en) | Wuyi cliff tea loses the process of preparing and product of the former scented tea wine in day | |
CN107236650A (en) | The process of preparing and product of Wuyi cliff tea Autumn Gold original scented tea wine | |
CN107164171A (en) | The process of preparing and product of Wuyi cliff tea original scented tea wine | |
CN107400612A (en) | The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine | |
CN107177456A (en) | The process of preparing and product of the former scented tea wine of the yellow denier of low wine degree Wuyi cliff tea | |
CN107177454A (en) | The process of preparing and product of the former scented tea wine of low wine degree Wuyi cliff tea eriocheir sinensis | |
CN107177457A (en) | The process of preparing and product of the former scented tea wine of low wine degree Wuyi cliff tea orange osmanthus | |
JP3720171B2 (en) | Method for producing coffee-flavored sparkling liquor | |
CN107236649A (en) | The process of preparing and product of the low former scented tea wine of wine degree Wuyi cliff tea hair monkey | |
CN107236653A (en) | The process of preparing and product of low wine degree Wuyi cliff tea phoenix Dan Congyuan scented tea wine | |
CN107129894A (en) | Low wine degree Wuyi cliff tea plum accounts for the process of preparing and product of former scented tea wine | |
CN107177455A (en) | The process of preparing and product of the former scented tea wine of low wine degree Wuyi cliff tea waist half a day | |
CN107177436A (en) | The process of preparing and product of the low former scented tea wine of the white winter daphne of wine degree Wuyi cliff tea | |
CN107129913A (en) | Low wine degree Wuyi cliff tea does not know the process of preparing and product of spring former scented tea wine | |
CN107236651A (en) | The process of preparing and product of the former scented tea wine of the golden key of low wine degree Wuyi cliff tea | |
CN107151589A (en) | The process of preparing and product of Wuyi cliff tea tongue of sparrow original scented tea wine | |
CN107164175A (en) | The process of preparing and product of the former scented tea wine of low wine degree Wuyi cliff tea short-foot oolong | |
CN107267351A (en) | The process of preparing and product of Wuyi cliff tea Eight Immortals original scented tea wine | |
CN107164172A (en) | The process of preparing and product of Wuyi cliff tea narcissus original scented tea wine | |
CN107164170A (en) | The process of preparing and product of the former scented tea wine of the high fir of Wuyi cliff tea | |
CN107312690A (en) | The process of preparing and product of Wuyi cliff tea Big Dipper original scented tea wine | |
CN107164173A (en) | The process of preparing and product of the former scented tea wine of Wuyi cliff tea gold Buddhist | |
CN107299024A (en) | The process of preparing and product of the former scented tea wine of low wine degree Wuyi cliff tea The Iron Buddha | |
CN107164176A (en) | The process of preparing and product of the low former scented tea wine of the purebred clovershrub of wine degree Wuyi cliff tea |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170919 |