Preparation method of tea wine



The invention relates to a method for preparing plant-aroma wine, and particularly relates to a preparation method of tea wine. The method is specifically achieved by the following steps: firstly, adding deionized water to 96-degree superfine ethyl alcohol, and blending into 65 degrees; adding birch charcoal and leaves of betula platyphylla sukatcher, soaking, mixing a filtrate obtained by filtering with keemun black tea and a traditional Chinese medicine extract liquid, further adding deionized water, and blending into 40-42 degrees; and adding a certain amount of potassium chloride, carrying out secondary filtering, and ageing secondary filtrate in a stainless steel tank at 25-30 DEG C for 15-20 days, so as to obtain the tea wine. The tea wine prepared by the method is similar to amber, and mellow, has light black tea aroma, and has the efficacies of tonifying the kidneys and protecting the liver.




Download Full PDF Version (Non-Commercial Use)

Patent Citations (5)

    Publication numberPublication dateAssigneeTitle
    CN-101619280-AJanuary 06, 2010胡 杰;胡徐玉一种发酵茶酒的生产方法
    CN-102827742-BOctober 09, 2013安徽省天旭茶业有限公司一种菠萝茶酒
    CN-102827744-ADecember 19, 2012安徽省天旭茶业有限公司一种党参补气茶酒及其制备方法
    CN-103627613-AMarch 12, 2014贵州湄潭点犀茶酒有限公司一种红茶酒及其制备方法
    KR-20040095000-ANovember 12, 2004서광용사상의학에 의한 체질별 주류 조성물 및 그 제조방법

NO-Patent Citations (0)


Cited By (0)

    Publication numberPublication dateAssigneeTitle