CN107400612A - The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine - Google Patents
The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine Download PDFInfo
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- CN107400612A CN107400612A CN201710374482.0A CN201710374482A CN107400612A CN 107400612 A CN107400612 A CN 107400612A CN 201710374482 A CN201710374482 A CN 201710374482A CN 107400612 A CN107400612 A CN 107400612A
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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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Abstract
The process of preparing of Wuyi cliff tea Huang kwan-yin original scented tea wine, it is characterized in that comprising the following steps that：（1）The brew of pure grain wine：Glutinous rice immersion cooks after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, is sealed up for safekeeping with the plain boiled water after cooling, bent mix of white wine into pithos, after complete fermentation, filters off after schlempe precipitates and obtain wine liquid；（2）Wuyi cliff tea Huang kwan-yin 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 carries；（3）The pure grain wine liquid is heated to 80 to 100 degrees Celsius, and Wuyi cliff tea Huang kwan-yin 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 immediately after terminating；(4) filter off tealeaf residue and obtain Wuyi cliff tea Huang kwan-yin original scented tea wine after precipitating.
Description
Technical field
The present invention relates to a kind of tea wine, a kind of particularly Wuyi cliff tea Huang kwan-yin original scented tea wine.
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 the distinctive fragrance of tealeaves and flavour well, and be divided into two in technique
Step is processed trouble.
《Wuyi cliff tea brews 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 bubbles out
Footpath, or even the quality and feature of Wuyi cliff tea can not be embodied sometimes.Correctly brew water temperature, throw tea amount, soak time all to tea
Soup quality important.Prepare and keep former fragrant and flavour the tea wine of tealeaves, the force of particularly various different cultivars very well
Smooth rock tea original scented tea wine, 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 Huang kwan-yin former very well
Fragrant and flavour tea wine, is adopted the technical scheme that：
The process of preparing of Wuyi cliff tea Huang kwan-yin original scented tea wine, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice immersion cooks after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, after cooling
Plain boiled water, the bent mixing of white wine seal up for safekeeping into pithos, after complete fermentation, wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Huang kwan-yin 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 carries；
（3）The pure grain wine liquid is heated to 80 to 100 degrees Celsius, and Wuyi cliff tea Huang kwan-yin 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；
(4) filter off tealeaf residue and obtain Wuyi cliff tea Huang kwan-yin original scented tea wine after precipitating.
Wuyi cliff tea Huang kwan-yin original scented tea wine, prepared using above-mentioned process of preparing.
The process of preparing and product of above-mentioned Wuyi cliff tea Huang kwan-yin original scented tea wine, achieve following positive technology effect
Fruit：
1st, its substantially according to《Wuyi cliff tea brews and tasting method》（DB35/T 1545 -2015）Requirement prepare tea wine,
The former fragrant and flavour of Wuyi cliff tea Huang kwan-yin tealeaves can be kept very well, eliminate bitter taste existing for general technology method tea wine, it is right
Original tea wine technique has major improvement.
2nd, with two-step method blend tea wine compared with, the present invention prepared by tea wine can not only keep Wuyi cliff tea Huang kwan-yin 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 Huang kwan-yin original scented tea wine, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice soaks 5 hours clean after cook, it is and white after cooling after the glutinous rice cooked is cooled down
The bent mixing of boiling water, white wine is sealed up for safekeeping into pithos, and after complete fermentation, wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Huang kwan-yin 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 that tealeaves carries, tea hair；
（3）The pure grain wine liquid is heated to 90 degrees Celsius, and Wuyi cliff tea Huang kwan-yin 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 immediately after terminating；
(4) filter off tealeaf residue and obtain Wuyi cliff tea Huang kwan-yin original scented tea wine after precipitating.
Wuyi cliff tea Huang kwan-yin original scented tea wine, prepared using above-mentioned process of preparing.
Embodiment 2：
The process of preparing of Wuyi cliff tea Huang kwan-yin original scented tea wine, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice soaks 7 hours clean after cook, it is and white after cooling after the glutinous rice cooked is cooled down
The bent mixing of boiling water, white wine is sealed up for safekeeping into pithos, and after complete fermentation, wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Huang kwan-yin 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 that tealeaves carries, tea hair；
（3）The pure grain wine liquid is heated to 95 degrees Celsius, and Wuyi cliff tea Huang kwan-yin 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 immediately after terminating；
(4) filter off tealeaf residue and obtain Wuyi cliff tea Huang kwan-yin original scented tea wine after precipitating.
Wuyi cliff tea Huang kwan-yin original scented tea wine, prepared using above-mentioned process of preparing is prepared.
Claims (2)
1. the process of preparing of Wuyi cliff tea Huang kwan-yin original scented tea wine, it is characterized in that comprising the following steps that：
（1）The brew of pure grain wine：Glutinous rice immersion cooks after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, after cooling
Plain boiled water, the bent mixing of white wine seal up for safekeeping into pithos, after complete fermentation, wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Huang kwan-yin 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 carries；
（3）The pure grain wine liquid is heated to 80 to 100 degrees Celsius, and Wuyi cliff tea Huang kwan-yin 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；
(4) filter off tealeaf residue and obtain Wuyi cliff tea Huang kwan-yin original scented tea wine after precipitating.
2. Wuyi cliff tea Huang kwan-yin original scented tea wine, is prepared using process of preparing described in claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710374482.0A CN107400612A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine |
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| CN201710374482.0A CN107400612A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine |
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| CN107400612A true CN107400612A (en) | 2017-11-28 |
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| CN201710374482.0A Pending CN107400612A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711314A (en) * | 2022-04-29 | 2022-07-08 | 武夷学院 | Wuyi rock tea soup wine mate and preparation method thereof |
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2017
- 2017-05-24 CN CN201710374482.0A patent/CN107400612A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711314A (en) * | 2022-04-29 | 2022-07-08 | 武夷学院 | Wuyi rock tea soup wine mate and preparation method thereof |
| CN114711314B (en) * | 2022-04-29 | 2023-06-09 | 武夷学院 | Wuyi rock tea soup wine mate and preparation method thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171128 |
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| WD01 | Invention patent application deemed withdrawn after publication |