Title: Tea-essence (wine) preparation method
Application Number: 93108243 Application Date: 1993.07.07
Publication Number: 1097216 Publication Date: 1995.01.11
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12F1/00,C12G3/02,C12G3/12,C12P7/06
Applicant(s) Name: Chen Liuchuan, Chen Liuchuan Address:
Inventor(s) Name: Chen Liuchuan
Attorney & Agent: LUO CAIXI
Abstract:
     The preparation method for tea essence is that the tea (or tea powder, residue) and fructosul liquid or saccharose liquid taken as raw materials are treated by hot soaking or cold immersion for fermentation, then ditilled by a ditiller so that the tea essence of 45% alcohol concentration can be obtained. If the said tea essence is further distilled, its alcohol concentration can be up to about 70%.
Time: 19