CN107267349A - The process of preparing and product of Wuyi cliff tea Japanese polygala original scented tea wine - Google Patents
The process of preparing and product of Wuyi cliff tea Japanese polygala original scented tea wine Download PDFInfo
- Publication number
- CN107267349A CN107267349A CN201710374483.5A CN201710374483A CN107267349A CN 107267349 A CN107267349 A CN 107267349A CN 201710374483 A CN201710374483 A CN 201710374483A CN 107267349 A CN107267349 A CN 107267349A
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- tea
- wine
- tealeaves
- wuyi cliff
- japanese polygala
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- 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
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- 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
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- 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)
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- Tea And Coffee (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
The process of preparing of Wuyi cliff tea Japanese polygala original scented tea wine, it is characterized in that comprising the following steps that：（1）The brew of 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, wine liquid is obtained after after complete fermentation, filtering off after schlempe is precipitated；（2）Wuyi cliff tea Japanese polygala tealeaves 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 pure grain wine liquid is heated to 80 to 100 degrees Celsius, and the Wuyi cliff tea Japanese polygala tealeaves 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 and filters off tealeaf residue immediately after terminating；(4) the former scented tea wine of the Wuyi cliff tea Japanese polygala 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 Wuyi cliff tea Japanese polygala.
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 Japanese polygala former fragrant very well
With the tea wine of flavour, adopted the technical scheme that：
The process of preparing of Wuyi cliff tea Japanese polygala original scented tea wine, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, after cooling
Plain boiled water, white wine song mixing seal up for safekeeping into pithos, after after complete fermentation, wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Japanese polygala tealeaves 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 pure grain wine liquid is heated to 80 to 100 degrees Celsius, and the Wuyi cliff tea Japanese polygala tealeaves after described clean is put into it
The mass ratio of middle immersion, tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion carries out cold immediately after terminating
But and tealeaf residue is filtered off；
(4) the former scented tea wine of the Wuyi cliff tea Japanese polygala is obtained after precipitating.
Wuyi cliff tea Japanese polygala original scented tea wine, is prepared using above-mentioned process of preparing.
The process of preparing and product of the former scented tea wine of above-mentioned Wuyi cliff tea Japanese polygala, achieve following positive technology effect
Really：
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 Wuyi cliff tea Japanese polygala tealeaves can be kept very well, eliminate the bitter taste of general technology method tea wine presence, it is right
Original tea wine technique has major improvement.
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 Japanese polygala very well
The former fragrant and flavour of tealeaves, and technical process is simplified, reduce production cost.
Embodiment
Embodiment 1：
The process of preparing of Wuyi cliff tea Japanese polygala original scented tea wine, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice soaks clean within 5 hours after cook, it is and white after cooling after the glutinous rice cooked is cooled down
Boiling water, white wine song mixing are sealed up for safekeeping into pithos, and wine liquid is obtained after schlempe precipitation after complete fermentation, is filtered off；
（2）Wuyi cliff tea Japanese polygala tealeaves is placed on isolation grate, with 70 degrees Celsius of warm waters rinse 4 seconds it is standby, to remove
The impurity such as dust, tea hair that tealeaves is carried；
（3）The pure grain wine liquid is heated to 90 degrees Celsius, and the Wuyi cliff tea Japanese polygala tealeaves input after described clean wherein is soaked
The mass ratio of bubble, tealeaves and wine liquid is 1:15, soak time is 5 minutes, and immersion is cooled down and filters off tealeaves immediately after terminating
Slag；
(4) the former scented tea wine of the Wuyi cliff tea Japanese polygala is obtained after precipitating.
Wuyi cliff tea Japanese polygala original scented tea wine, is prepared using above-mentioned process of preparing.
Embodiment 2：
The process of preparing of Wuyi cliff tea Japanese polygala original scented tea wine, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice soaks clean within 7 hours after cook, it is and white after cooling after the glutinous rice cooked is cooled down
Boiling water, white wine song mixing are sealed up for safekeeping into pithos, and wine liquid is obtained after schlempe precipitation after complete fermentation, is filtered off；
（2）Wuyi cliff tea Japanese polygala tealeaves is placed on isolation grate, with 80 degrees Celsius of warm waters rinse 5 seconds it is standby, to remove
The impurity such as dust, tea hair that tealeaves is carried；
（3）The pure grain wine liquid is heated to 95 degrees Celsius, and the Wuyi cliff tea Japanese polygala tealeaves input after described clean wherein is soaked
The mass ratio of bubble, tealeaves and wine liquid is 1:22, soak time is 4 minutes, and immersion is cooled down and filters off tealeaves immediately after terminating
Slag；
(4) the former scented tea wine of the Wuyi cliff tea Japanese polygala is obtained after precipitating.
Wuyi cliff tea Japanese polygala original scented tea wine, is prepared using above-mentioned process of preparing is prepared.
Claims (2)
1. the process of preparing of Wuyi cliff tea Japanese polygala original scented tea wine, it is characterized in that comprising the following steps that：
（1）The brew of pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, after cooling
Plain boiled water, white wine song mixing seal up for safekeeping into pithos, after after complete fermentation, wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Japanese polygala tealeaves 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 pure grain wine liquid is heated to 80 to 100 degrees Celsius, and the Wuyi cliff tea Japanese polygala tealeaves after described clean is put into it
The mass ratio of middle immersion, tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion carries out cold immediately after terminating
But and tealeaf residue is filtered off；
(4) the former scented tea wine of the Wuyi cliff tea Japanese polygala is obtained after precipitating.
2. Wuyi cliff tea Japanese polygala original scented tea wine, is prepared using process of preparing described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710374483.5A CN107267349A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Japanese polygala original scented tea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710374483.5A CN107267349A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Japanese polygala original scented tea wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107267349A true CN107267349A (en) | 2017-10-20 |
Family
ID=60065296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710374483.5A Pending CN107267349A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Japanese polygala original scented tea wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107267349A (en) |
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2017
- 2017-05-24 CN CN201710374483.5A patent/CN107267349A/en active Pending
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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: 20171020 |