Development of wine from infused tea leaves (Cammellia sinensis)

Abstract

PurposeTea and herb teas are popular beverages with potential health benefits. This study evaluates the potential for the development of wine using infused tea leaves as a raw material.Design/methodology/approachTea leaves of clones 318 and 143 obtained from the Mambilla Highland of the Cocoa Research Institute of Nigeria Ibadan, were infused in hot water and used in wine production. Processed tea bags from Unilever Plc, Nigeria (LP) were used as the control. All the three infusions were fermented for 120 hours at 30°C.FindingsThe pH, total solids, and the specific gravity of the musts showed a marked decrease with concomitant increase in titratable acidity. Macro elements of the tea leaves indicated significant differences in nitrogen, phosphorus, and potassium between clones. The different physiology of the tea clones was responsible for the varied tannins of the wines. Sensory evaluation of the wines showed that there were significant differences, p<0.05 value, among wines samples in all the attributes evaluated.Originality/valueThe taste of the wines produced from tea leaves and the aroma compared favourably with other commercially known tropical fruit wines used in the assessment, although there is need for further work on the improvement of the colour of the tea wines.

PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATASL.) WINE

“…Similar results were obtained with wines prepared from Indian gooseberry ( E. officinalis ) (Soni et al . 2009), herbal wine from infused tea leaves (Aroyeun et al . 2005) and other tropical fruits such as litchi ( Litchi cinensis Sonn.)…”

“…2007). The polyphenol content of a tea wine after 6‐months maturation varied from 0.0013 g/100 mL to 0.0091 g/100 mL depending upon the clone type (Aroyeun et al . 2005).…”

“…Aloe vera known to be a panacea has been fermented to wine (Pongparnchedtha and Suwanvisolkij 2011http://www.aseanfood.info/scripts/count_article.asp). Tea ( Cammellia sinensis ) leaves have been fermented to wine, having very good acceptance both on sensory and health attributes (Aroyeun et al . 2005).…”

Preparation of an Alcoholic Beverage from Tea Leaves

“…Additionally, the taste of the tea beverage compared well with that of grape wines being produced in this laboratory and found as much favour with the tasters. Aroyeum et al 3 also reported good acceptability of the sensory parameters of their tea wine preparation. The tea beverage exhibited a low bitterness, in contrast to what is typical of tea.…”

“…Therefore, greater extraction at 100° could have resulted in better fermentation and the resultant lower residual sugars. Aroyeun et al 3 have also reported on experiments with hot water for preparing tea infusions for tea wine production.…”