CN108315187B - Process for making tea wine - Google Patents
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- CN108315187B CN108315187B CN201810369807.0A CN201810369807A CN108315187B CN 108315187 B CN108315187 B CN 108315187B CN 201810369807 A CN201810369807 A CN 201810369807A CN 108315187 B CN108315187 B CN 108315187B
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- 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
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Abstract
The invention provides a process for preparing tea wine, which comprises the following steps: (1) selecting fresh leaves (fresh tea leaves, or fresh tea leaves and fresh agilawood leaves); (2) drying the fresh leaves in the sun; (3) air-drying and airing; (4) performing green making fermentation; (5) soaking tea (or tea and eaglewood leaf) subjected to green making fermentation in wine, wherein the weight of the wine is 3-5 times of that of the tea (or tea and eaglewood leaf), and soaking for 3-20 days; after soaking, filtering out the tea (or the tea and the agilawood leaves), and reserving the filtrate for later use; (6) airing the tea leaves (or the tea leaves and the agilawood leaves) filtered out in the step (5) and then stir-frying; (7) adding the stir-fried tea leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, and soaking for 1-3 days; after the soaking is finished, the tea leaves are filtered to obtain the tea wine. The invention can make full use of the effective components in the tea leaves, and the prepared tea wine has good nutritive value and good color, fragrance and taste.
Description
Technical Field
The invention relates to the manufacture of wine products, in particular to a process for manufacturing tea wine.
Background
The tea leaves contain nutrient components such as vitamins, proteins, amino acids, lipids, saccharides and mineral elements, and have high nutritive value for human bodies; and partial compounds, such as tea polyphenol, caffeine, lipids, saccharides, etc., are components with health promoting and medicinal effects. The health wine prepared from tea has the flavor of wine, tea flavor and health function.
The existing tea wine has different raw material formulas and different preparation methods, and the preparation methods mainly comprise a fermentation method and an extraction method. The fermentation method is to mix tea leaves and grain raw materials and then ferment, and the process is complex. The extraction method is that the finished tea leaves which are prepared by the procedures of sun drying, airing, green making and fermentation, stir-frying, rolling and forming, baking and the like are added with rice wine for soaking, so that the nutrient components in the finished tea leaves are dissolved in the rice wine, although the process is simple, part of the effective components of the tea leaves are lost after the tea leaves are baked, and the prepared tea wine has poor nutrient value and flavor. Therefore, the preparation process of the tea wine needs to be further improved and perfected.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a process for making tea wine, which can fully utilize the effective components contained in tea leaves, and the made tea wine has good nutritive value and good color, fragrance and taste. The technical scheme is as follows:
in one scheme, the process for making the tea wine is characterized by comprising the following steps:
(1) selecting fresh leaves:
picking and selecting fresh tea leaves;
(2) drying fresh leaves in the sun:
drying selected fresh tea leaves in the sun, and using sunlight to diffuse water in the tea leaves, wherein the water loss rate of the tea leaves is 15-20%;
(3) air drying and green airing:
transferring the tea leaves subjected to the sun-drying treatment of the fresh leaves onto a green airing rack, and placing the tea leaves in a shady and ventilated place for air-drying and green-airing treatment;
(4) performing green-making fermentation:
transferring the tea subjected to air drying and green curing treatment into a green-making room, and performing green-making fermentation treatment;
the green-making fermentation treatment process comprises the following steps: firstly shaking the tea leaves to enable the tea leaves to mutually collide and enable the edges of the tea leaves to be rubbed, and then standing for 3-5 hours; the shaking and standing are alternately carried out for 5-8 times;
(5) first soaking
Soaking the tea leaves subjected to green-making fermentation in wine, wherein the weight of the wine is 3-5 times that of the tea leaves, and soaking for 3-20 days; after soaking, filtering out the tea leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the tea leaves filtered out in the step (5), and stir-frying at the temperature of 180 ℃ and 220 ℃ for 8-18 minutes;
(7) second soaking
Adding the stir-fried tea leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 5-10 times of that of the tea leaves, and soaking for 1-3 days; after the soaking is finished, the tea leaves are filtered to obtain the tea wine.
Preferably, the preparation process of the tea wine also comprises the step (8) of putting the tea wine into a cellar for alcoholization.
In the step (1), the fresh tea leaves may be one or a combination of more of pu ' er tea tree fresh leaves, oolong tea tree fresh leaves, tieguanyin tea tree fresh leaves, narcissus tea tree fresh leaves and dahongpao tea tree fresh leaves, for example, pu ' er tea tree fresh leaves produced in west banna, lincang, pu ' er, etc. of Yunnan province, white leaf oolong tea tree fresh leaves produced in Chaozhou city of Guangdong province, phoenix oolong tea tree fresh leaves, tieguanyin tea tree fresh leaves produced in Anxi of Fujian province, phoenix narcissus tea tree fresh leaves produced in Guangdong province, Fengjian province, northwest of Fujian, southern of Fujian province, and dahongpao tea tree fresh leaves produced in Wushan of Fujian province.
In the preferable step (2), spreading the fresh tea leaves in a bamboo sieve for drying the fresh tea leaves; the fresh tea leaves are usually not overlapped after being spread thinly. The best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃.
And (3) air-drying and airing the tea leaves to emit hot air and balance and adjust the water in the tea leaves, wherein the air-drying and airing treatment time is usually 2-3 days.
Preferably, in the step (4), the temperature in the green-making room is 18-20 ℃ and the relative humidity is 65-85%. When performing green-making fermentation treatment, the tea can be placed in a bamboo sieve or bamboo cage. The tea leaves are fermented and fragrant through the processes of shaking and standing for many times.
Preferably, the wine used in step (5) is one or a combination of rice wine and sorghum wine, and the wine used in step (7) is one or a combination of rice wine and sorghum wine. More preferably, the rice wine is 50-60 degree rice wine, and the sorghum wine is 40-60 degree sorghum wine. The combination of rice wine and sorghum liquor can make the obtained tea wine more mellow.
In step (6), the filtered tea leaves are typically left to air dry (i.e. to remove wine from the tea leaves).
In another scheme, the manufacturing process of the tea wine is characterized by comprising the following steps of:
(1) selecting fresh leaves:
picking and selecting fresh tea leaves and fresh agilawood leaves;
(2) drying fresh leaves in the sun:
drying selected fresh tea leaves in the sun, and using sunlight to diffuse water in the tea leaves, wherein the water loss rate of the tea leaves is 15-20%;
drying the selected fresh agilawood leaves in the sun, and enabling the agilawood leaves to emit water by utilizing sunlight, wherein the water loss rate of the agilawood leaves is 30-40%;
(3) air drying and green airing:
transferring the tea leaves subjected to the fresh leaf drying treatment and the agilawood leaves subjected to the fresh leaf drying treatment to a green airing rack, and placing the green airing rack in a cool and ventilated place for air-drying and green airing treatment;
(4) performing green-making fermentation:
moving the tea leaves subjected to air-drying and green-curing treatment and the agilawood leaves subjected to air-drying and green-curing treatment into a green-curing room, mixing the tea leaves and the agilawood leaves according to the weight ratio of 60-95% of the tea leaves to 5-40% of the agilawood leaves (the weight ratio of the tea leaves subjected to air-drying and green-curing treatment to the agilawood leaves) to obtain mixed leaves, and then performing green-curing fermentation treatment on the mixed leaves;
the green-making fermentation treatment process comprises the following steps: firstly shaking the mixed leaves to enable the leaves (including tea leaves and agilawood leaves) in the mixed leaves to mutually collide, enabling the edges of the leaves to be rubbed, and then standing for 3-5 hours; the shaking and standing are alternately carried out for 5-8 times;
(5) first soaking
Soaking the mixed leaves subjected to green-making fermentation in wine 3-5 times of the weight of the mixed leaves for 3-20 days; after soaking, filtering out the mixed leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the mixed leaves filtered out in the step (5), and stir-frying at the temperature of 180 ℃ and 220 ℃ for 8-18 minutes;
(7) second soaking
Adding the stir-fried mixed leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 5-10 times of that of the mixed leaves, and soaking for 1-3 days; and after the soaking is finished, filtering the mixed leaves to obtain the tea wine.
Preferably, the preparation process of the tea wine also comprises the step (8) of putting the tea wine into a cellar for alcoholization.
In the step (1), the fresh tea leaves may be one or a combination of more of pu ' er tea tree fresh leaves, oolong tea tree fresh leaves, tieguanyin tea tree fresh leaves, narcissus tea tree fresh leaves and dahongpao tea tree fresh leaves, for example, pu ' er tea tree fresh leaves produced in west banna, lincang, pu ' er, etc. of Yunnan province, white leaf oolong tea tree fresh leaves produced in Chaozhou city of Guangdong province, phoenix oolong tea tree fresh leaves, tieguanyin tea tree fresh leaves produced in Anxi of Fujian province, phoenix narcissus tea tree fresh leaves produced in Guangdong province, Fengjian province, northwest of Fujian, southern of Fujian province, and dahongpao tea tree fresh leaves produced in Wushan of Fujian province. Preferably, the fresh tea leaves are a combination of the fresh leaves of dahongpao tea trees and the fresh leaves of simplex tea trees (the fresh leaves of dahongpao tea trees and the fresh leaves of simplex tea trees can be combined according to any proportion). Preferably, the fresh eaglewood leaves are mature leaves of fresh eaglewood (the aroma content of the mature leaves of eaglewood is higher than that of the tender leaves), and more preferably, the mature leaves of fresh eaglewood with the leaf length of 2-8 cm. The combination of the clovershrub tea leaves, the single fir tea leaves and the agilawood leaves is adopted, the single fir tea leaves and the agilawood leaves can enable the tea wine to have better fragrance, and the clovershrub tea leaves can enable the tea wine to have better color.
In the preferable step (2), spreading the fresh tea leaves in a bamboo sieve for drying the fresh tea leaves; the fresh tea leaves are usually not overlapped after being spread thinly. The best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃. Preferably, in the step (2), the fresh agilawood leaves are washed, thinly spread in a bamboo sieve and subjected to fresh leaf sun-drying treatment; the fresh agilawood leaves are usually not overlapped after being spread thinly.
In the step (3), the tea leaves and the agilawood leaves are enabled to emit hot gas through air drying and green airing treatment, and the moisture in the tea leaves and the agilawood leaves is balanced and adjusted; the air-drying and green-drying treatment time is usually 2-3 days.
Preferably, in the step (3), the tea leaves subjected to the fresh leaf drying treatment and the agilawood leaves subjected to the fresh leaf drying treatment are alternately placed on the same green airing rack for air drying and green airing treatment, so that the agilawood leaves and the tea leaves can be favorably permeated in smell. Generally, a container (e.g., bamboo sieve) containing fresh-leaf sun-dried eaglewood leaves and a container (e.g., bamboo sieve) containing fresh-leaf sun-dried tea leaves are placed on the same multi-layered open-air frame at intervals of layers (that is, each multi-layered open-air frame is layered from the bottom layer to the top layer in the order of "eaglewood leaves → tea leaves → eaglewood leaves → tea leaves … …" or "tea leaves → eaglewood leaves → tea leaves → eaglewood leaves … …").
Preferably, in the step (4), the temperature in the green-making room is 18-20 ℃ and the relative humidity is 65-85%. When performing green-making fermentation treatment, the mixed leaves can be placed in a bamboo sieve or bamboo cage. Through the processes of shaking and standing for many times, the tea leaves and the agilawood leaves are fermented and scented, and the agilawood leaves and the tea leaves are subjected to the process of fermenting and scenting together, so that the agilawood leaves and the tea leaves can be fully fused.
Preferably, the wine used in step (5) is one or a combination of rice wine and sorghum wine, and the wine used in step (7) is one or a combination of rice wine and sorghum wine. More preferably, the rice wine is 50-60 degree rice wine, and the sorghum wine is 40-60 degree sorghum wine.
In step (6), the filtered mixed leaves are usually left to air dry (i.e. the wine contained in the mixed leaves is removed).
The method comprises the steps of carrying out primary treatment such as sun drying, green airing, green making and fermentation on fresh tea leaves (or the fresh tea leaves and the fresh agilawood leaves), and then soaking the fresh tea leaves (or the fresh tea leaves and the fresh agilawood leaves) by using wine, wherein the tea leaves are not baked, so that original ecological substances contained in the tea leaves (or the tea leaves and the agilawood leaves) can be released, and the original mellow of the tea leaves can be kept; the tea leaves soaked by the wine for the first time are filtered, dried and stir-fried, and then are soaked by the wine again, so that the effective components of the tea leaves can be further released, and the wine has stronger tea aroma, and the wine is amber. In short, the tea wine prepared by the preparation process can fully utilize the effective components (such as tea polyphenol, amino acid, tea polysaccharide, protein, trace mineral elements and the like) contained in the tea leaves, and the prepared tea wine has good nutritive value, has the fragrance of the tea and the flavor of the wine, is mellow in fragrance, has crystal clear amber wine body, and is good in nutrition, color, fragrance and taste.
Detailed Description
Example 1
In this embodiment, the process for making the tea wine comprises the following steps:
(1) selecting fresh leaves:
picking and selecting fresh tea (fresh tea is fresh leaves of Dahongpao tea tree, such as fresh leaves of Dahongpao tea tree produced in Wuyi mountain of Fujian province);
(2) drying fresh leaves in the sun:
spreading the selected fresh tea leaves in a bamboo sieve for drying the fresh tea leaves in the sun, and using sunlight to enable the tea leaves to emit water, wherein the water loss rate of the tea leaves is 15%; the best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃;
(3) air drying and green airing:
transferring the tea leaves (together with the bamboo sieve for containing the tea leaves) subjected to the fresh leaf sun-drying treatment onto a green airing rack, and placing the green airing rack in a cool and ventilated place for air-drying and green airing treatment; air-drying and airing for 3 days;
(4) performing green-making fermentation:
transferring the tea subjected to air drying and green curing treatment into a green-making room (the temperature in the green-making room is 20 ℃ and the relative humidity is 80 percent), and performing green-making fermentation treatment;
the green-making fermentation treatment process comprises the following steps: firstly shaking the tea leaves to enable the tea leaves to mutually collide and enable the edges of the tea leaves to be rubbed, and then standing for 4 hours; the shaking and standing are alternately carried out for 6 times;
when performing green-making fermentation treatment, the tea can be placed in a bamboo sieve or bamboo cage;
(5) first soaking
Soaking the tea subjected to green-making fermentation in wine, wherein the weight of the wine is 4 times that of the tea, and soaking for 10 days; after soaking, filtering out the tea leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the tea leaves filtered out in the step (5) (the filtered tea leaves can be aired in a ventilated place to remove wine contained in the tea leaves), and then stir-frying the tea leaves at the stir-frying temperature of 200 ℃ for 12 minutes;
(7) second soaking
Adding the stir-fried tea leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 8 times that of the tea leaves, and soaking for 2 days; after the soaking is finished, the tea leaves are filtered to obtain the tea wine.
And (5) after the tea wine is obtained in the step (7), putting the tea wine into a cellar for alcoholization.
The wine adopted in the step (5) and the step (7) is the combination of rice wine and sorghum wine, wherein the weight of the rice wine and the sorghum wine accounts for half respectively, the rice wine is 50-degree rice wine, and the sorghum wine is 58-degree sorghum wine.
Example 2
In this embodiment, the process for making the tea wine comprises the following steps:
(1) selecting fresh leaves:
picking and selecting fresh tea (fresh tea is fresh leaves of Monoabieta tea tree, such as fresh leaves of white tea Monoabieta tea tree from Chaozhou city of Guangdong province);
(2) drying fresh leaves in the sun:
spreading the selected fresh tea leaves in a bamboo sieve for drying the fresh tea leaves in the sun, and using sunlight to enable the tea leaves to emit water, wherein the water loss rate of the tea leaves is 20%; the best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃;
(3) air drying and green airing:
transferring the tea leaves (together with the bamboo sieve for containing the tea leaves) subjected to the fresh leaf sun-drying treatment onto a green airing rack, and placing the green airing rack in a cool and ventilated place for air-drying and green airing treatment; the air drying and green airing treatment time is 2 days;
(4) performing green-making fermentation:
transferring the tea subjected to air drying and green curing treatment into a green-making room (the temperature in the green-making room is 18 ℃ and the relative humidity is 70 percent), and performing green-making fermentation treatment;
the green-making fermentation treatment process comprises the following steps: firstly shaking the tea leaves to enable the tea leaves to mutually collide and enable the edges of the tea leaves to be rubbed, and then standing for 5 hours; the shaking and standing are alternately carried out for 5 times;
when performing green-making fermentation treatment, the tea can be placed in a bamboo sieve or bamboo cage;
(5) first soaking
Soaking the tea subjected to green-making fermentation in wine, wherein the weight of the wine is 5 times that of the tea, and soaking for 5 days; after soaking, filtering out the tea leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the tea leaves filtered out in the step (5) (the filtered tea leaves can be aired in a ventilated place to remove wine contained in the tea leaves), and then stir-frying the tea leaves at the stir-frying temperature of 220 ℃ for 8 minutes;
(7) second soaking
Adding the stir-fried tea leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, and soaking for 3 days, wherein the total weight of the filtrate and the wine is 5 times that of the tea leaves; after the soaking is finished, the tea leaves are filtered to obtain the tea wine.
And (5) after the tea wine is obtained in the step (7), putting the tea wine into a cellar for alcoholization.
The wine adopted in the steps (5) and (7) is rice wine with the alcohol content of 55 degrees.
Example 3
In this embodiment, the process for making the tea wine comprises the following steps:
(1) selecting fresh leaves:
picking and selecting fresh tea leaves (all fresh leaves of Pu ' er tea trees, such as the fresh leaves of Pu ' er tea trees produced in Pu ' er areas of Yunnan province);
(2) drying fresh leaves in the sun:
spreading the selected fresh tea leaves in a bamboo sieve for drying the fresh tea leaves in the sun, and using sunlight to enable the tea leaves to emit water, wherein the water loss rate of the tea leaves is 18%; the best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃;
(3) air drying and green airing:
transferring the tea leaves (together with the bamboo sieve for containing the tea leaves) subjected to the fresh leaf sun-drying treatment onto a green airing rack, and placing the green airing rack in a cool and ventilated place for air-drying and green airing treatment; air-drying and airing for 3 days;
(4) performing green-making fermentation:
transferring the tea subjected to air drying and green curing treatment into a green-making room (the temperature in the green-making room is 19 ℃ and the relative humidity is 65 percent), and performing green-making fermentation treatment;
the green-making fermentation treatment process comprises the following steps: firstly shaking the tea leaves to enable the tea leaves to collide with each other and enable the edges of the tea leaves to be rubbed, and then standing for 3 hours; the shaking and standing are alternately carried out for 8 times;
when performing green-making fermentation treatment, the tea can be placed in a bamboo sieve or bamboo cage;
(5) first soaking
Soaking the tea subjected to green-making fermentation in wine, wherein the weight of the wine is 3 times that of the tea, and soaking for 15 days; after soaking, filtering out the tea leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the tea leaves filtered out in the step (5) (the filtered tea leaves can be aired in a ventilated place to remove wine contained in the tea leaves), and then stir-frying the tea leaves at the stir-frying temperature of 180 ℃ for 18 minutes;
(7) second soaking
Adding the stir-fried tea leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 10 times that of the tea leaves, and soaking for 1 day; after the soaking is finished, the tea leaves are filtered to obtain the tea wine.
And (5) after the tea wine is obtained in the step (7), putting the tea wine into a cellar for alcoholization.
The wine adopted in the step (5) is rice wine with the alcohol content of 50 degrees, and the wine adopted in the step (7) is sorghum wine with the alcohol content of 45 degrees.
Example 4
In this embodiment, the process for making the tea wine comprises the following steps:
(1) selecting fresh leaves:
picking and selecting fresh tea leaves (all fresh leaves of Tieguanyin tea trees, such as Tieguanyin tea tree leaves produced by Anxi, Fujian province);
(2) drying fresh leaves in the sun:
spreading the selected fresh tea leaves in a bamboo sieve for drying the fresh tea leaves in the sun, and using sunlight to enable the tea leaves to emit water, wherein the water loss rate of the tea leaves is 19%; the best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃;
(3) air drying and green airing:
transferring the tea leaves (together with the bamboo sieve for containing the tea leaves) subjected to the fresh leaf sun-drying treatment onto a green airing rack, and placing the green airing rack in a cool and ventilated place for air-drying and green airing treatment; air-drying and airing for 3 days;
(4) performing green-making fermentation:
transferring the tea subjected to air drying and green curing treatment into a green-making room (the temperature in the green-making room is 20 ℃ and the relative humidity is 75%) for green-making fermentation treatment;
the green-making fermentation treatment process comprises the following steps: firstly shaking the tea leaves to enable the tea leaves to mutually collide and enable the edges of the tea leaves to be rubbed, and then standing for 4 hours; the shaking and standing are alternately carried out for 6 times;
when performing green-making fermentation treatment, the tea can be placed in a bamboo sieve or bamboo cage;
(5) first soaking
Soaking the tea subjected to green making fermentation in wine, wherein the weight of the wine is 5 times that of the tea, and soaking for 20 days; after soaking, filtering out the tea leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the tea leaves filtered out in the step (5) (the filtered tea leaves can be aired in a ventilated place to remove wine contained in the tea leaves), and then stir-frying the tea leaves at the stir-frying temperature of 200 ℃ for 15 minutes;
(7) second soaking
Adding the stir-fried tea leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 5 times that of the tea leaves, and soaking for 1.5 days; after the soaking is finished, the tea leaves are filtered to obtain the tea wine.
And (5) after the tea wine is obtained in the step (7), putting the tea wine into a cellar for alcoholization.
The wine adopted in the step (5) is 58-degree kaoliang wine, and the wine adopted in the step (7) is 50-degree rice wine.
Example 5
In this embodiment, the process for making the tea wine comprises the following steps:
(1) selecting fresh leaves:
respectively picking and selecting fresh tea leaves and fresh agilawood leaves;
the fresh tea leaves are fresh Tieguanyin tea tree leaves with the length of 2-5 cm (such as Tieguanyin tea tree leaves produced by Anxi of Fujian province);
the fresh agilawood leaf is mature agilawood leaf with leaf length of 2-5 cm;
(2) drying fresh leaves in the sun:
spreading the selected fresh tea leaves in a bamboo sieve for drying the fresh tea leaves in the sun, and using sunlight to enable the tea leaves to emit water, wherein the water loss rate of the tea leaves is 18%; the best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃;
cleaning selected fresh agilawood leaves, then spreading the cleaned fresh agilawood leaves in a bamboo sieve for drying the fresh leaves, and using sunlight to enable the agilawood leaves to emit water, wherein the water loss rate of the agilawood leaves is 35%;
(3) air drying and green airing:
transferring the tea leaves subjected to the fresh leaf sun-drying treatment (together with the bamboo sieve for containing the tea leaves) and the agilawood leaves subjected to the fresh leaf sun-drying treatment (together with the bamboo sieve for containing the agilawood leaves) to a green airing frame, and placing the green airing frame in a cool and ventilated place for air-drying and green airing; the air drying and green airing treatment time is 2 days;
in this embodiment, the bamboo sieve containing the fresh leaf-dried eaglewood leaves and the bamboo sieve containing the fresh leaf-dried tea leaves are alternately placed on the same multi-layer green airing frame (that is, on each multi-layer green airing frame, the bamboo sieves are placed in layers from the bottom layer to the top layer in the order of "eaglewood leaves → tea leaves … …" or "tea leaves → eaglewood leaves → tea leaves → eaglewood leaves … …");
(4) performing green-making fermentation:
transferring the tea leaves subjected to air-drying and green-drying treatment and the agilawood leaves subjected to air-drying and green-drying treatment into a green-making room (the temperature in the green-making room is 20 ℃ and the relative humidity is 80%), mixing the tea leaves and the agilawood leaves according to the weight ratio of 95% of the tea leaves to 5% of the agilawood leaves (the agilawood leaves subjected to air-drying and green-drying treatment and the tea leaves are weighed), so as to obtain mixed leaves, and then performing green-making fermentation treatment on the mixed leaves;
the green-making fermentation treatment process comprises the following steps: firstly shaking the mixed leaves to enable the leaves (including tea leaves and agilawood leaves) in the mixed leaves to mutually collide, enabling the edges of the leaves to be rubbed, and then standing for 4 hours; the shaking and the standing are alternately carried out for 6 times;
when performing green-making fermentation treatment, the mixed leaves can be placed in a bamboo sieve or a bamboo cage;
performing green-making fermentation treatment to ferment the tea leaves and the agilawood leaves together to give out fragrance;
(5) first soaking
Soaking the mixed leaves subjected to green-making fermentation in wine 4.5 times of the weight of the mixed leaves for 12 days; after soaking, filtering out the mixed leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the mixed leaves filtered out in the step (5) (the filtered mixed leaves can be aired in a ventilated place to remove wine contained in the mixed leaves), and stir-frying the mixed leaves at the stir-frying temperature of 200 ℃ for 15 minutes;
(7) second soaking
Adding the stir-fried mixed leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 8 times that of the mixed leaves, and soaking for 2 days; and after the soaking is finished, filtering the mixed leaves to obtain the tea wine.
And (5) after the tea wine is obtained in the step (7), putting the tea wine into a cellar for alcoholization.
The wine adopted in the steps (5) and (7) is rice wine with the alcohol content of 60 degrees.
Example 6
In this embodiment, the process for making the tea wine comprises the following steps:
(1) selecting fresh leaves:
respectively picking and selecting fresh tea leaves and fresh agilawood leaves;
the fresh tea leaves adopt the fresh leaves of Dahongpao tea trees with the leaf length of 5-8 cm (the fresh leaves of the Dahongpao tea trees produced in Wuyi mountain of Fujian province are adopted in the embodiment), and the fresh leaves of Monoabie tea trees with the leaf length of 4-7 cm (the fresh leaves of the Fenghuang monoabie tea trees produced in Chaozhou city of Guangdong province are adopted in the embodiment), and the weight of the fresh leaves of the Dahongpao tea trees and the fresh leaves of the monoabie tea trees in the fresh tea leaves respectively account for half;
the fresh agilawood leaf is mature agilawood leaf with leaf length of 5-8 cm;
(2) drying fresh leaves in the sun:
spreading the selected fresh tea leaves in a bamboo sieve for drying the fresh tea leaves in the sun, and using sunlight to enable the tea leaves to emit water, wherein the water loss rate of the tea leaves is 18%; the best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃;
cleaning selected fresh agilawood leaves, then spreading the cleaned fresh agilawood leaves in a bamboo sieve for drying the fresh leaves, and using sunlight to enable the agilawood leaves to emit water, wherein the water loss rate of the agilawood leaves is 33%;
(3) air drying and green airing:
transferring the tea leaves subjected to the fresh leaf sun-drying treatment (together with the bamboo sieve for containing the tea leaves) and the agilawood leaves subjected to the fresh leaf sun-drying treatment (together with the bamboo sieve for containing the agilawood leaves) to a green airing frame, and placing the green airing frame in a cool and ventilated place for air-drying and green airing; air-drying and airing for 3 days;
in this embodiment, the bamboo sieve containing the fresh leaf-dried eaglewood leaves and the bamboo sieve containing the fresh leaf-dried tea leaves are alternately placed on the same multi-layer green airing frame (that is, on each multi-layer green airing frame, the bamboo sieves are placed in layers from the bottom layer to the top layer in the order of "eaglewood leaves → tea leaves … …" or "tea leaves → eaglewood leaves → tea leaves → eaglewood leaves … …");
(4) performing green-making fermentation:
transferring the tea leaves subjected to air-drying and green-drying treatment and the agilawood leaves subjected to air-drying and green-drying treatment into a green making room (the temperature in the green making room is 20 ℃ and the relative humidity is 80%), mixing the tea leaves and the agilawood leaves according to the weight ratio of 80% of the tea leaves to 20% of the agilawood leaves (the agilawood leaves subjected to air-drying and green-drying treatment and the tea leaves are weighed), so as to obtain mixed leaves, and then performing green making fermentation treatment on the mixed leaves;
the green-making fermentation treatment process comprises the following steps: firstly shaking the mixed leaves to enable the leaves (including eagle leaf and tea) in the mixed leaves to mutually collide, enabling the edges of the leaves to be rubbed, and then standing for 4 hours; the shaking and the standing are alternately carried out for 6 times;
when performing green-making fermentation treatment, the mixed leaves can be placed in a bamboo sieve or a bamboo cage;
performing green-making fermentation treatment to ferment the tea leaves and the agilawood leaves together to give out fragrance;
(5) first soaking
Soaking the mixed leaves subjected to green-making fermentation in wine, wherein the weight of the wine is 3.5 times of that of the mixed leaves, and soaking for 5 days; after soaking, filtering out the mixed leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the mixed leaves filtered out in the step (5) (the filtered mixed leaves can be aired in a ventilated place, namely wine contained in the mixed leaves is removed), and stir-frying the mixed leaves at the stir-frying temperature of 220 ℃ for 10 minutes;
(7) second soaking
Adding the stir-fried mixed leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 9 times that of the mixed leaves, and soaking for 2 days; and after the soaking is finished, filtering the mixed leaves to obtain the tea wine.
And (5) after the tea wine is obtained in the step (7), putting the tea wine into a cellar for alcoholization.
The wine adopted in the step (5) and the step (7) is a combination of rice wine and sorghum wine, wherein the rice wine accounts for 70% of the weight, the sorghum wine accounts for 30% of the weight, the rice wine is 60-degree rice wine, and the sorghum wine is 45-degree sorghum wine.
Example 7
In this embodiment, the process for making the tea wine comprises the following steps:
(1) selecting fresh leaves:
respectively picking and selecting fresh tea leaves and fresh agilawood leaves;
the fresh tea leaves are fresh leaves of oolong tea trees with leaf length of 4-7 cm (the embodiment adopts fresh leaves of Fenghuang oolong tea trees produced in Chaozhou city, Guangdong province);
the fresh agilawood leaf is mature agilawood leaf with leaf length of 4-7 cm;
(2) drying fresh leaves in the sun:
spreading the selected fresh tea leaves in a bamboo sieve for drying the fresh tea leaves in the sun, and using sunlight to enable the tea leaves to emit water, wherein the water loss rate of the tea leaves is 17%; the best drying time of the fresh tea leaves is 3 to 5 hours in the afternoon with sunshine, and the air temperature condition is 22 to 33 ℃;
cleaning selected fresh agilawood leaves, then spreading the cleaned fresh agilawood leaves in a bamboo sieve for drying the fresh leaves, and using sunlight to enable the agilawood leaves to emit water, wherein the water loss rate of the agilawood leaves is 35%;
(3) air drying and green airing:
transferring the tea leaves subjected to the fresh leaf sun-drying treatment (together with the bamboo sieve for containing the tea leaves) and the agilawood leaves subjected to the fresh leaf sun-drying treatment (together with the bamboo sieve for containing the agilawood leaves) to a green airing frame, and placing the green airing frame in a cool and ventilated place for air-drying and green airing; air-drying and airing for 3 days;
in this embodiment, the bamboo sieve containing the fresh leaf-dried eaglewood leaves and the bamboo sieve containing the fresh leaf-dried tea leaves are alternately placed on the same multi-layer green airing frame (that is, on each multi-layer green airing frame, the bamboo sieves are placed in layers from the bottom layer to the top layer in the order of "eaglewood leaves → tea leaves … …" or "tea leaves → eaglewood leaves → tea leaves → eaglewood leaves … …");
(4) performing green-making fermentation:
transferring the tea leaves subjected to air-drying and green-drying treatment and the agilawood leaves subjected to air-drying and green-drying treatment into a green-making room (the temperature in the green-making room is 18 ℃ and the relative humidity is 70%), mixing the tea leaves and the agilawood leaves according to the weight ratio of 60% of the tea leaves to 40% of the agilawood leaves (the agilawood leaves subjected to air-drying and green-drying treatment and the tea leaves are weighed), so as to obtain mixed leaves, and then performing green-making fermentation treatment on the mixed leaves;
the green-making fermentation treatment process comprises the following steps: firstly shaking the mixed leaves to enable the leaves (including eagle leaf and tea) in the mixed leaves to mutually collide, enabling the edges of the leaves to be rubbed, and then standing for 4 hours; the shaking and standing are alternately carried out for 7 times;
when performing green-making fermentation treatment, the mixed leaves can be placed in a bamboo sieve or a bamboo cage;
performing green-making fermentation treatment to ferment the tea leaves and the agilawood leaves together to give out fragrance;
(5) first soaking
Soaking the mixed leaves subjected to green-making fermentation in wine 4.5 times of the weight of the mixed leaves for 12 days; after soaking, filtering out the mixed leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the mixed leaves filtered out in the step (5) (the filtered mixed leaves can be aired in a ventilated place to remove wine contained in the mixed leaves), and stir-frying the mixed leaves at the stir-frying temperature of 190 ℃ for 18 minutes;
(7) second soaking
Adding the stir-fried mixed leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 6 times that of the mixed leaves, and soaking for 2.5 days; and after the soaking is finished, filtering the mixed leaves to obtain the tea wine.
And (5) after the tea wine is obtained in the step (7), putting the tea wine into a cellar for alcoholization.
The wine adopted in the step (5) is rice wine with the alcohol content of 55 degrees, and the wine adopted in the step (7) is kaoliang wine with the alcohol content of 55 degrees.
Claims (10)
1. The making process of the tea wine is characterized by comprising the following steps:
(1) selecting fresh leaves:
picking and selecting fresh tea leaves;
(2) drying fresh leaves in the sun:
drying selected fresh tea leaves in the sun, and using sunlight to diffuse water in the tea leaves, wherein the water loss rate of the tea leaves is 15-20%;
(3) air drying and green airing:
transferring the tea leaves subjected to the sun-drying treatment of the fresh leaves onto a green airing rack, and placing the tea leaves in a shady and ventilated place for air-drying and green-airing treatment;
(4) performing green-making fermentation:
transferring the tea subjected to air drying and green curing treatment into a green-making room, and performing green-making fermentation treatment;
the green-making fermentation treatment process comprises the following steps: firstly shaking the tea leaves to enable the tea leaves to mutually collide and enable the edges of the tea leaves to be rubbed, and then standing for 3-5 hours; the shaking and standing are alternately carried out for 5-8 times;
(5) first soaking
Soaking the tea leaves subjected to green-making fermentation in wine, wherein the weight of the wine is 3-5 times that of the tea leaves, and soaking for 3-20 days; after soaking, filtering out the tea leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the tea leaves filtered out in the step (5), and stir-frying at the temperature of 180 ℃ and 220 ℃ for 8-18 minutes;
(7) second soaking
Adding the stir-fried tea leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 5-10 times of that of the tea leaves, and soaking for 1-3 days; after the soaking is finished, the tea leaves are filtered to obtain the tea wine.
2. The process for producing a tea wine according to claim 1, further comprising a step (8) of putting the tea wine in a cellar for alcoholization.
3. The process for producing a tea wine according to claim 1 or 2, characterized in that: the wine adopted in the step (5) is one or the combination of rice wine and sorghum wine, and the wine adopted in the step (7) is one or the combination of rice wine and sorghum wine.
4. The process for producing a tea wine according to claim 3, wherein: the rice wine is 50-60 degrees of rice wine, and the sorghum wine is 40-60 degrees of sorghum wine.
5. The making process of the tea wine is characterized by comprising the following steps:
(1) selecting fresh leaves:
picking and selecting fresh tea leaves and fresh agilawood leaves;
(2) drying fresh leaves in the sun:
drying selected fresh tea leaves in the sun, and using sunlight to diffuse water in the tea leaves, wherein the water loss rate of the tea leaves is 15-20%;
drying the selected fresh agilawood leaves in the sun, and enabling the agilawood leaves to emit water by utilizing sunlight, wherein the water loss rate of the agilawood leaves is 30-40%;
(3) air drying and green airing:
transferring the tea leaves subjected to the fresh leaf drying treatment and the agilawood leaves subjected to the fresh leaf drying treatment to a green airing rack, and placing the green airing rack in a cool and ventilated place for air-drying and green airing treatment;
(4) performing green-making fermentation:
transferring the tea leaves subjected to air-drying and green-curing treatment and the agilawood leaves subjected to air-drying and green-curing treatment into a green-making room, mixing the tea leaves and the agilawood leaves according to the weight ratio of 60-95% of the tea leaves to 5-40% of the agilawood leaves to obtain mixed leaves, and then performing green-making fermentation treatment on the mixed leaves;
the green-making fermentation treatment process comprises the following steps: firstly shaking the mixed leaves to enable the leaves in the mixed leaves to mutually collide and enable the edges of the leaves to be rubbed, and then standing for 3-5 hours; the shaking and standing are alternately carried out for 5-8 times;
(5) first soaking
Soaking the mixed leaves subjected to green-making fermentation in wine 3-5 times of the weight of the mixed leaves for 3-20 days; after soaking, filtering out the mixed leaves, and reserving filtrate for later use;
(6) drying and stir-frying
Airing the mixed leaves filtered out in the step (5), and stir-frying at the temperature of 180 ℃ and 220 ℃ for 8-18 minutes;
(7) second soaking
Adding the stir-fried mixed leaves and the filtrate obtained in the step (5) into a soaking container, adding wine into the soaking container, wherein the total weight of the filtrate and the wine is 5-10 times of that of the mixed leaves, and soaking for 1-3 days; and after the soaking is finished, filtering the mixed leaves to obtain the tea wine.
6. The process for producing a tea wine according to claim 5, further comprising a step (8) of putting the tea wine in a cellar for alcoholization.
7. The process for producing a tea wine according to claim 5 or 6, wherein: and (3) alternately placing the tea leaves subjected to the fresh leaf drying treatment and the agilawood leaves subjected to the fresh leaf drying treatment on the same green airing frame for air drying and green airing treatment.
8. The process for producing a tea wine according to claim 5 or 6, wherein: the wine adopted in the step (5) is one or the combination of rice wine and sorghum wine, and the wine adopted in the step (7) is one or the combination of rice wine and sorghum wine.
9. The process for producing a tea wine according to claim 8, wherein: the rice wine is 50-60 degrees of rice wine, and the sorghum wine is 40-60 degrees of sorghum wine.
10. The process for producing a tea wine according to claim 5 or 6, wherein: the fresh tea leaves are the combination of the fresh leaves of the clovershrub tea tree and the fresh leaves of the oolong tea tree.
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