CN107400615A - The process of preparing and product of Wuyi cliff tea Buddha's hand original scented tea wine - Google Patents
The process of preparing and product of Wuyi cliff tea Buddha's hand original scented tea wine Download PDFInfo
- Publication number
- CN107400615A CN107400615A CN201710375529.5A CN201710375529A CN107400615A CN 107400615 A CN107400615 A CN 107400615A CN 201710375529 A CN201710375529 A CN 201710375529A CN 107400615 A CN107400615 A CN 107400615A
- Authority
- CN
- China
- Prior art keywords
- tea
- wine
- buddha
- wuyi cliff
- hand
- 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)
- Apparatus For Making Beverages (AREA)
Abstract
The process of preparing of Wuyi cliff tea Buddha's hand 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 Buddha's hand 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 the Wuyi cliff tea Buddha's hand 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 the Wuyi cliff tea Buddha's hand 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 Buddha's hand 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 Buddha's hand former fragrant very well
With the tea wine of flavour, adopted the technical scheme that:
The process of preparing of Wuyi cliff tea Buddha's hand 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 Buddha's hand tealeaves is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby, with
Remove dust, the impurity such as tea hair that tealeaves carries;
(3)The pure grain wine liquid is heated to 80 to 100 degrees Celsius, by the Wuyi cliff tea Buddha's hand tealeaves input after described clean wherein
The mass ratio of immersion, 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 the Wuyi cliff tea Buddha's hand original scented tea wine after precipitating.
Wuyi cliff tea Buddha's hand original scented tea wine, prepared using above-mentioned process of preparing.
The process of preparing and product of above-mentioned Wuyi cliff tea Buddha's hand 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 Buddha's hand tealeaves can be kept very well, bitter taste existing for general technology method tea wine is eliminated, to original
There is tea wine technique to have 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 Buddha's hand tea very well
Phyllogen perfume and flavour, and technical process is simplified, reduce production cost.
Embodiment
Embodiment 1:
The process of preparing of Wuyi cliff tea Buddha's hand 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 Buddha's hand tealeaves 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 that leaf carries, tea hair;
(3)The pure grain wine liquid is heated to 90 degrees Celsius, and the Wuyi cliff tea Buddha's hand tealeaves input after described clean wherein is soaked,
Tealeaves and the mass ratio of wine liquid are 1:15, soak time is 5 minutes, and immersion is cooled down immediately after terminating;
(4) filter off tealeaf residue and obtain the Wuyi cliff tea Buddha's hand original scented tea wine after precipitating.
Wuyi cliff tea Buddha's hand original scented tea wine, prepared using above-mentioned process of preparing.
Embodiment 2:
The process of preparing of Wuyi cliff tea Buddha's hand 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 Buddha's hand tealeaves 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 that leaf carries, tea hair;
(3)The pure grain wine liquid is heated to 95 degrees Celsius, and the Wuyi cliff tea Buddha's hand tealeaves input after described clean wherein is soaked,
Tealeaves and the mass ratio of wine liquid are 1:22, soak time is 4 minutes, and immersion is cooled down immediately after terminating;
(4) filter off tealeaf residue and obtain the Wuyi cliff tea Buddha's hand original scented tea wine after precipitating.
Wuyi cliff tea Buddha's hand original scented tea wine, prepared using above-mentioned process of preparing is prepared.
Claims (2)
1. the process of preparing of Wuyi cliff tea Buddha's hand 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 Buddha's hand tealeaves is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby, with
Remove dust, the impurity such as tea hair that tealeaves carries;
(3)The pure grain wine liquid is heated to 80 to 100 degrees Celsius, by the Wuyi cliff tea Buddha's hand tealeaves input after described clean wherein
The mass ratio of immersion, 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 the Wuyi cliff tea Buddha's hand original scented tea wine after precipitating.
2. Wuyi cliff tea Buddha's hand original scented tea wine, is prepared using process of preparing described in claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710375529.5A CN107400615A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Buddha's hand original scented tea wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710375529.5A CN107400615A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Buddha's hand original scented tea wine |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107400615A true CN107400615A (en) | 2017-11-28 |
Family
ID=60405123
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710375529.5A Pending CN107400615A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of Wuyi cliff tea Buddha's hand original scented tea wine |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107400615A (en) |
-
2017
- 2017-05-24 CN CN201710375529.5A patent/CN107400615A/en active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104543913B (en) | Manufacture craft for the spice juice of cooking wine | |
KR101179622B1 (en) | Recipe of beverage with fermented rice | |
CN104694363A (en) | Preparation method of Anji white tea/wild oat tea wine | |
CN107400612A (en) | The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine | |
CN107236650A (en) | The process of preparing and product of Wuyi cliff tea Autumn Gold original scented tea wine | |
CN107164142A (en) | Wuyi cliff tea loses the process of preparing and product of the former scented tea wine in day | |
CN107164171A (en) | The process of preparing and product of Wuyi cliff tea original scented tea wine | |
KR20110054671A (en) | Manufacturing method of low salinity toenjang | |
EP2214520B1 (en) | A process for preparing soong-neung in aseptic package | |
CN107400615A (en) | The process of preparing and product of Wuyi cliff tea Buddha's hand original scented tea wine | |
CN107338166A (en) | The process of preparing and product of the former scented tea wine of Wuyi cliff tea stone breast | |
CN107400614A (en) | The process of preparing and product of the strange red former scented tea wine of Wuyi cliff tea | |
CN107400611A (en) | The process of preparing and product of Wuyi cliff tea Chinese cassia tree original scented tea wine | |
CN107400616A (en) | The process of preparing and product of Wuyi cliff tea white peony original scented tea wine | |
CN107267351A (en) | The process of preparing and product of Wuyi cliff tea Eight Immortals original scented tea wine | |
CN107312690A (en) | The process of preparing and product of Wuyi cliff tea Big Dipper 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 | |
CN107267352A (en) | The process of preparing and product of the strange blue former scented tea wine of Wuyi cliff tea | |
CN107164172A (en) | The process of preparing and product of Wuyi cliff tea narcissus original scented tea wine | |
CN107164173A (en) | The process of preparing and product of the former scented tea wine of Wuyi cliff tea gold Buddhist | |
CN107151589A (en) | The process of preparing and product of Wuyi cliff tea tongue of sparrow original scented tea wine | |
CN107267350A (en) | The process of preparing and product of the former scented tea wine of Wuyi cliff tea gold kwan-yin | |
CN107151590A (en) | The process of preparing and product of Wuyi cliff tea water cockchafer original scented tea wine | |
CN107236652A (en) | The process of preparing and product of the former scented tea wine of Wuyi cliff tea gold tree peony | |
CN107164174A (en) | The process of preparing and product of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171128 |
|
WD01 | Invention patent application deemed withdrawn after publication |