CN119265000A - Fermented black tea wine and preparation method thereof - Google Patents

Abstract

The invention relates to a fermented black tea wine and a preparation method thereof, wherein black tea and glutinous rice are used as main raw materials, a series of process technologies of distiller's yeast addition, saccharification, fermentation, ageing and the like are adopted, and fermentation modes, distiller's yeast types, raw material proportions and fermentation time in the process are optimized, so that the fermented black tea wine which is yellow, clear, bright and glossy, obviously combined with bouquet and tea aroma, mellow in taste, 13.66% (v/v) of alcoholic strength, 23.33BX of sugar degree, pH value of 4.23, stable in quality of the tea wine, simple in production process and wide in universality is finally obtained, and the fermented black tea wine has wide market application value.

Description

Fermented black tea wine and preparation method thereof

Technical Field

The invention belongs to the field of brewing, and particularly relates to fermented black tea wine and a preparation method thereof.

Background

Tea leaves have a history of more than five thousands of years in China, and are one of three non-alcoholic beverages in the world, and are deeply favored by people. Tea wine is a common name of various drinking wines produced by taking tea as a main raw material and adopting the manufacturing processes of tea leaching, distiller's yeast adding, yeast inoculating, blending and the like. Originating from the 40 s of the 20 th century of China, is the first initiative in China. The tea wine organically combines various nutritional ingredients, active ingredients and tea flavor of tea with the flavor of wine, and is a health-care drinking wine integrating tea and wine characteristics and nutrition. At present, tea wine is mainly divided into three types of fermented tea wine, prepared tea wine and sparkling wine type tea wine according to different processing technologies. The tea wine sold in the market mainly comprises the preparation type tea wine, wherein the preparation process of the preparation type tea wine is simple, if Han Zhenqiong, green tea is leached by water, then the obtained green tea juice is prepared with low-alcohol strong-flavor white spirit, the strong-flavor health-care tea wine is developed, zhong Huaili people leach broadleaf holly leaves by water and strong-flavor wine liquid, dilution ratio research is carried out on the leaching liquid, and finally the strong-flavor broadleaf holly leaf wine is developed. In recent years, researches on tea wine are mainly focused on fermentation type tea wine, such as Li Guosheng, and the like, wherein the five-finger mountain green tea is leached to obtain five-finger mountain green tea juice, sucrose and citric acid are added into the five-finger mountain green tea juice, and the five-finger mountain green tea wine is researched by inoculating active dry yeast for fermentation, and Zhao Longfei is prepared by mixing the green tea juice and steamed corn kernels as main raw materials with saccharomyces cerevisiae for microbial fermentation, and finally the microbial fermentation type green tea wine is obtained.

At present, the traditional tea wine manufacturing process cannot integrate all the advantages of tea leaves into wine liquid, for example, the prepared tea wine can integrate the drinking flavor of the tea leaves into wine well, but the nutrition components in the tea leaves cannot integrate into wine bodies, and the fermented tea wine is just opposite to the prepared tea wine. This is because some of the nutrients in the tea leaves participate in the reaction of the contents in the glutinous rice when the tea leaves are directly fermented with the glutinous rice. The tea wine industry in China still has various problems at present, such as few types, low yield and low marketing quantity, uneven selection of the types and quality of raw materials such as tea, grains, yeast and the like, large quality difference of the produced tea wine, defects in the production of the tea wine and defects in the processing technology due to insufficient advanced production equipment, influence on the industrialization degree in factories, and on the other hand, the phenomena of light tea wine color, fragrance dissipation and the like in the later sales process of some tea wine products in the market are caused. The tea wine is a novel health-care functional drink, has wide market prospect, develops and develops the high-grade health-care functional tea wine with the combination of the special flavor of tea and the wine flavor, establishes the tea wine sensory evaluation standard, improves the processing technology of tea wine production, plays a great positive role in tea wine production and sales, and further improves the utilization rate of tea.

Disclosure of Invention

Aiming at the problems existing in the prior art, the invention adopts black tea and glutinous rice as main raw materials, optimizes the fermentation mode, distiller's yeast type, raw material proportion and fermentation time in the preparation process, and finally prepares the fermented black tea-wine with wide universality, wherein the obtained tea-wine is yellow, clear, bright and glossy, has slight sediment, has obviously and rich combination of bouquet and tea aroma, mellow taste, 13.66% (v/v) of alcoholic strength, 23.33BX of sugar degree and 4.23 of pH value, and has stable quality and simple production process.

The invention aims at providing a preparation method of fermented black tea wine, which comprises the following steps:

(1) Soaking and steaming glutinous rice, draining and cooling to 30-35 ℃;

(2) Adding sugar into distiller's yeast for saccharification and fermentation;

(3) Adding tea soup or tea powder and distiller's yeast with the mass of 0.2% -0.6% of that of the glutinous rice into the glutinous rice according to the raw material ratio of the glutinous rice=5 g-20 g:300 g;

(4) Sealing and fermenting for 3-9 days at 20-40 ℃;

(5) Filtering to obtain wine after fermentation, clarifying, and filtering again;

(6) And (5) aging after sterilization to obtain the fermented black tea wine.

Further, in the step (2), angel sweet distiller's yeast is selected.

Further, in the step (3), tea soup is added into the glutinous rice, and the preparation method of the tea soup comprises the steps of brewing tea leaves according to the ratio of tea water to 1g to 50ml, leaching and filtering to obtain the tea soup.

Further, the raw material ratio is tea, glutinous rice=15g:300g.

Further, in the step (4), the fermentation is performed at 30 ℃ for 7 days in a sealed manner.

Further, step (1) includes:

Soaking, namely soaking the glutinous rice in clear water for 12-16 hours, and grinding by hand;

Steaming, namely cleaning the soaked glutinous rice for 2-3 times until the rice washing water is nearly transparent, and then placing the glutinous rice into a steamer for steaming in a water-proof way, and steaming the glutinous rice until the glutinous rice becomes soft and the viscosity is enhanced;

draining and cooling, namely pouring the steamed glutinous rice into a clean and dry container, spreading out to disperse the rice grains, facilitating steam evaporation, draining water, and cooling the rice grains to 30-35 ℃.

Further, the step (2) comprises adding water into distiller's yeast according to the ratio of 1g to 10ml, and adding white sugar, stirring and fermenting for 30min.

Further, the step (5) includes:

filtering the fermented product with gauze to obtain wine, clarifying, and filtering again;

clarifying, namely standing and storing the filtered tea wine for 7 days to precipitate suspended sediment to the bottom of the tank.

Further, the step (6) includes:

sterilizing by placing clarified tea wine into clean and dry container, sealing bottle mouth, and sterilizing in digital control ultrasonic cleaner with temperature up to 70deg.C for one hour;

ageing, namely placing the fermented wine into a refrigerator for low-temperature storage.

The second aim of the invention is to provide the fermented black tea wine prepared based on the method.

The beneficial effects are that:

(1) According to the invention, through optimizing the fermentation mode, the distiller's yeast type, the raw material proportion and the fermentation time in the preparation process, the method discovers that the fermentation mode, the distiller's yeast type, the raw material proportion and the fermentation time have different effects on the quality of the fermented black tea wine, the optimal fermentation process is determined to be tea soup pure juice fermentation by an independent sample t test method, the distiller's yeast is selected to be Angel sweet distiller's yeast, and the optimal raw material proportion is determined to be tea soup, glutinous rice=15g:300g, and the fermentation time is 7 days by a single factor experiment.

(2) The tea wine finally obtained by the method is yellow, clear, bright and glossy, has a little sediment, has obviously and rich combination of bouquet and tea aroma, mellow taste, 13.66% (v/v) of alcoholic strength, 23.33BX of sugar degree and 4.23 of pH value. The tea wine has stable quality, simple production process and reduced use of advanced instruments and equipment, so that the production cost is low, and the fermented black tea wine with wide universality is finally manufactured.

(3) Through deep processing and comprehensive utilization of tea, a tea wine suitable for popular taste is researched, the variety of tea products can be increased, the utilization rate of tea is improved, the problem of excessive tea resources is effectively solved, the traditional tea industry is regulated, the tea industry chain is prolonged, the added value of tea is improved, and meanwhile, the market demand and the consumer demand can be met.

Detailed Description

The following examples are only for more clearly illustrating the technical aspects of the present application, and thus are merely examples, which should not be construed as limiting the scope of the present application. It is noted that unless otherwise indicated, technical or scientific terms used herein should be given the ordinary meaning as understood by one of ordinary skill in the art to which this application belongs.

Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art. Reagents and materials used in the following examples are commercially available unless otherwise specified.

Example 1 preparation Process of fermented Black tea wine

A. process flow

(1) Fermenting tea soup, namely, glutinous rice, soaking, steaming, draining, cooling, mixing the tea soup with yeast, saccharifying, fermenting, filtering, clarifying, sterilizing, ageing and obtaining finished products

(2) Fermenting tea powder, namely, glutinous rice, soaking, steaming, draining, cooling, mixing tea with yeast, saccharifying, fermenting, filtering, clarifying, sterilizing, ageing and obtaining finished products

B. key points of operation

(1) Soaking, namely soaking the glutinous rice in clear water with the volume approximately 2 times of that of the glutinous rice for 12-16 hours, and crushing the glutinous rice by hands.

(2) And (3) steaming, namely cleaning the soaked glutinous rice for 2-3 times until the rice washing water is nearly transparent, and then placing the polished glutinous rice into a steamer for steaming in a water-proof way, and steaming the polished glutinous rice until the polished glutinous rice becomes soft and the viscosity is enhanced. And then pouring the steamed glutinous rice into a clean and dry container, spreading out to disperse the rice grains, and facilitating steam evaporation to cool the rice grains to 30-35 ℃.

(3) Tea soup is prepared by soaking tea soup in a water bath for 30min at a ratio of tea water to 1g to 50ml, stirring with glass rod every 10min to overflow tea soup, and filtering to obtain tea soup.

(4) Saccharification, namely adding water with the ratio of 1:10 into distiller's yeast, adding white sugar, stirring and fermenting for 30min.

(4) Mixing yeast, namely adding a certain amount of distiller's yeast and tea soup or tea powder into glutinous rice grains cooled to a proper fermentation temperature of distiller's yeast, and uniformly stirring.

(5) And fermenting, namely placing the evenly stirred glutinous rice into a closed fermentation tank, and placing the fermentation tank into a constant-temperature fermentation box with the temperature of 20-40 ℃ for constant-temperature fermentation to obtain a fermented product.

(6) Filtering, namely filtering the fermented product with gauze after reaching a specified day to obtain wine liquid, clarifying and then carrying out secondary filtration;

(7) Clarifying, namely settling suspended sediment to the bottom of the tank after standing and storing the filtered tea wine for 7 days.

(8) Sterilizing, namely placing the clarified tea wine into a clean and dry container, sealing a bottle mouth, and placing the container in a numerical control ultrasonic cleaner with the temperature raised to 70 ℃ for sterilizing for one hour.

(9) And ageing, namely placing the sterilized tea wine in a refrigerator for low-temperature storage, so that the taste and flavor of the tea wine can be preserved.

(10) And (3) obtaining a finished product when the properties of the tea wine are stable.

Example 2 determination of the optimal Process

1. Experimental setup

1. Independent sample t-test experiment of different fermentation modes

According to the preparation method of the wine, tea soup pure juice fermentation and tea powder dreg fermentation are respectively adopted, optimal fermentation modes are preferably selected, namely 300g of glutinous rice, 0.4% of Angel sweet distiller's yeast by mass of glutinous rice, 5g of tea, 20g of white sugar and 50ml of tea water ratio are respectively adopted, tea soup pure juice fermentation and tea powder dreg fermentation are respectively carried out, the fermentation temperature is 30 ℃, the two times of filtration are carried out after the fermentation is carried out for 7 days, the color of the tea wine is clear and bright, the sterilization is carried out again, the sterilized tea wine is placed in a refrigerator-8 ℃ and stored for 3 days, the physical and chemical indexes of the tea wine are measured, the sensory evaluation is carried out, the optimal fermentation mode is comprehensively scored, and the next step of test is carried out.

2. T-test experiment for independent samples of different fermented distiller's yeast

According to the preparation method of the wine, 300g of glutinous rice, 5g of tea, 20g of white sugar and a tea water ratio of 1g to 50ml are adopted, angel sweet distiller's yeast and Angel white distiller's yeast with the mass of the glutinous rice of 0.4% are respectively adopted for pure juice fermentation, the fermentation temperature is 30 ℃, the fermentation is carried out for 7 days, the filtration is carried out for two times, the color of the tea wine is clear and bright, the sterilization is carried out again, the sterilized tea wine is put into a refrigerator for 3 days at-8 ℃, the physicochemical indexes of the tea wine are measured, sensory evaluation is carried out, and the optimal fermented distiller's yeast is selected by comprehensive grading and the next test is carried out. .

3. Single factor experiment for different raw material ratio

According to the preparation method of the wine, 300g of glutinous rice, 0.4% of Angel sweet distiller's yeast, 20g of white sugar and 1g of tea to 50ml of water ratio are adopted, the weight ratio of tea to glutinous rice is respectively 5:300, 10:300, 15:300 and 20:300, pure juice fermentation is carried out, the fermentation temperature is 30 ℃, the fermentation is carried out for 7 days, the filtration is carried out for two times, the color of the tea wine is clear and bright, the sterilization is carried out, the sterilized tea wine is placed in a refrigerator at-8 ℃ for 3 days, the physical and chemical indexes of the tea wine are measured, sensory evaluation is carried out, the optimal raw material ratio is selected through comprehensive grading, and the next test is carried out.

4. Single factor experiment for different fermentation time

300G of glutinous rice, 15g of tea, angel sweet distiller's yeast with the quality of 0.4% of glutinous rice, 20g of white sugar and 50ml of tea water are fermented in pure juice at the fermentation temperature of 30 ℃ for 3, 5, 7 and 9 days respectively, and are filtered twice after fermentation, so that the tea wine is clear and bright in color, sterilized, placed in a refrigerator at the temperature of-8 ℃ and stored for 3 days, physical and chemical indexes of the tea wine are measured, sensory evaluation is carried out, and the optimal fermentation time is selected through comprehensive grading.

2. Index measurement

1. The physical and chemical components of the tea wine are measured as follows:

Tea polyphenols according to the ferrous tartrate method of GB/T21733-2008 tea beverage, measuring absorbance at 540nm with ultraviolet spectrophotometer, and measuring tea polyphenols content with distilled water as blank control. .

Sugar degree is measured by a sugar degree meter.

Alcohol content, alcohol meter measurement.

PH measurement, pH meter measurement.

2. Referring to GB 7101-2022, sensory evaluation methods in national standard beverages for food safety are used for performing sensory evaluation on the appearance, aroma, taste and style of tea wine, and the sensory evaluation standard of the selected fermented black tea wine is shown in Table 1:

TABLE 1 sensory evaluation score criteria for fermented Black tea wine

3. Experimental results

1. Independent sample t-test results of different fermentation modes

As can be seen from tables 2 and 3, the tea wine body obtained by fermenting the pure juice is transparent and bright yellow, has no suspended matters or sediment, has slightly light bouquet but obvious tea aroma, and the wine body obtained by fermenting the tea powder is dark and not bright in color, and has bouquet but too heavy tea aroma. The tea polyphenol content is higher than that of the pure juice fermentation, so that the tea powder can be better combined with glutinous rice and yeast during fermentation, but the tea powder fermentation is lower than that of the pure juice fermentation in alcohol degree and sugar degree, and the tea powder fermentation and the pure juice fermentation have larger difference in taste, the pure juice fermentation taste is pure and fine, the wine taste and the tea taste are proper, the aftertaste is achieved, the wine body is thin on the taste of the tea powder fermentation, and the tea taste is not obvious and slightly bitter.

The method comprises the steps of determining an optimal fermentation mode, selecting tea leaves and glutinous rice in a ratio of 5:300, wherein the tea water ratio is 1g to 50ml, the glutinous rice quality is 0.4% of Angel sweet distiller's yeast, fermenting for 7 days to prepare fermented black tea wine, wherein the alcoholic strength is 10.00% (v/v), the sugar degree is 18.33Brix, the pH value is 3.83, the tea polyphenol content is 1315.87mg/L, the wine body is transparent and bright yellow, no suspension and no precipitate exist, the wine aroma is slightly light, obvious tea aroma exists, no peculiar smell exists, the taste is pure and fine, the wine taste and the tea taste are proper, the aftertaste is obtained, the sensory score is 84.75 minutes, the score is highest, the quality is optimal, and the two aspects of sensory evaluation result and physicochemical ingredient analysis and measurement are comprehensively considered to determine that the fermentation mode is pure juice fermentation and the next step of test is continued.

TABLE 2 sensory evaluation of fermented Black tea wine with different fermentation modes

TABLE 3 physical and chemical composition analysis of fermented Black tea wine with different fermentation modes

2. T-test results of independent samples of different distiller's yeast fermentations

For determining the optimal distiller's yeast fermentation, the Angel sweet distiller's yeast and Angel white distiller's yeast are selected for fermentation test respectively, and the results are shown in tables 4 and 5, wherein the tea wine prepared by the Angel sweet distiller's yeast and Angel white distiller's yeast has little difference in appearance, but the tea wine prepared by the Angel sweet distiller's yeast has slight aroma, obvious tea aroma, the wine taste of the white distiller's yeast fermentation is pungent, no obvious tea aroma, the Angel sweet distiller's yeast has higher tea polyphenol content and sugar degree than the Angel white distiller's yeast, and the alcoholic strength of the Angel sweet distiller's yeast is lower than that of Angel Bai Jiuqu, so that the tea wine prepared by the Angel sweet distiller's yeast is sweet and richer in taste, and the tea wine prepared by the Angel white distiller's yeast has stronger wine taste.

The method comprises the steps of determining optimal distiller's yeast fermentation, selecting tea and glutinous rice in a ratio of 5:300, wherein the tea-water ratio is 1g:50mL, the glutinous rice quality is 0.4% of Angel sweet distiller's yeast, fermenting for 7 days to obtain fermented black tea wine, wherein the tea polyphenol content is 1128.04mL/L, the alcoholic strength is 12.00% (v/v), the sugar degree is 18.66Brix, the pH is 4.09, the wine body is transparent and bright yellow, suspended matters and sediment are not contained, the wine aroma is slightly light but obvious, the wine aroma is free of peculiar smell, the taste is pure and fine, the wine taste and the tea taste are proper, the aftertaste is obtained, the sensory score is 84.62, the score is highest, the quality is optimal, and the two aspects of sensory evaluation result and physical and chemical analysis measurement are comprehensively considered, and the fermented distiller's yeast is determined to be Angel sweet distiller's yeast fermentation and the next step of test is continued.

TABLE 4 sensory evaluation analysis of fermented Black tea wine fermented with different distiller's yeast

TABLE 5 physical and chemical composition analysis of fermented Black tea wine fermented with different distiller's yeast

3. Single factor experimental results of different raw material ratios

As can be seen from tables 6 and 7, the raw material ratio directly affects the appearance, aroma and taste of the black tea wine, the tea polyphenol content is increased along with the increase of tea leaves, when the ratio is 5:300 and 10:300, the fermented tea wine body is light in soup color or dark and bright, slightly has suspended matters and sediments, the tea aroma and the wine aroma are not obvious, the aroma peculiar to black tea cannot be displayed, the taste is light, the sensory scores are 67.37 and 73.62, when the ratio is 20:300, the bitter and astringent phenomenon also appears in the taste due to the excessive tea leaves added, the score is only 62.25, when the ratio is 15:300, the sensory score is 88.25 of the highest score, the wine body is transparent and yellow, the suspended matters and the sediments are not available, the tea aroma and the wine aroma are intense, the taste is pure, the wine taste is proper, the tea aroma is good, the black tea aroma is peculiar, and the taste is good, and the black tea aroma and the wine taste is good, and the black tea wine taste is good.

The optimal raw material ratio is determined by selecting tea and glutinous rice with the weight ratio of 15:300, the tea water ratio is 1g:50mL,0.4% Angel sweet distiller's yeast, the tea polyphenol content of the fermented black tea wine prepared by fermenting for 7 days is 1300.82mL/L, the alcoholic strength is 15.00% (v/v), the sugar degree is 22.66Brix, the pH is 4.17, the wine body is transparent and bright yellow, no suspended matters and sediment exist, the tea aroma and the wine aroma are rich, no peculiar smell exists, the taste is pure and fine, the wine taste and the tea taste are proper, the aftertaste is obtained, the sensory score is 88.25, the score is highest, the quality is optimal, and the raw material ratio is determined to be 15:300 by comprehensively considering the two aspects of sensory evaluation results and physical and chemical analysis measurement, and the next test is continued.

TABLE 6 sensory evaluation analysis of fermented Black tea wine with different raw Material ratios

TABLE 7 physical and chemical composition analysis of fermented black tea wine with different raw material ratios

4. Single factor experimental results for different fermentation times

The fermentation time has important influence on the formation of tea wine quality, and the fermented tea wine in all aspects can combine the complex aroma and deep taste of black tea, the sweet taste of glutinous rice and the microbial fermentation effect of distiller's yeast. As shown in tables 8 and 9, the change of tea polyphenol of the tea wine is gradually increased along with the extension of the fermentation time, the alcoholic strength and the sugar degree also show an increasing trend after 3-7 days of fermentation, at the moment, the number and the vitality of distiller's yeast fermentation determine the increase of each index and also have great influence on the taste, but each index shows a decreasing trend after 7 days of fermentation, the sugar degree decrease at 9 days possibly causes the tea wine to be bitter or sour, and the color of the wine body shows a clearer color along with the time. Along with the extension of fermentation time, the sensory score of the tea wine shows a trend of rising and then falling, and the condition of the tea wine is optimal no matter exogenous infection, aroma or taste at the 7 th day of fermentation, so the score is 96.37 minutes at the highest score, the tea wine is more turbid at the 3 rd and 5 th days of fermentation, the tea aroma and the bouquet are insufficient, the taste is less obvious, and the tea wine is more bitter and astringent at the 9 th day of fermentation because the fermentation is overfermented due to overlong days, the bouquet is particularly pungent, but the tea aroma is dissipated.

As is clear from tables 8 and 9, in order to determine the optimal fermentation time, tea leaves and glutinous rice in a ratio of 15:300 are selected, the tea water ratio is 1:50,0.4% Angel sweet distiller's yeast, the tea polyphenol content of the fermented black tea wine prepared by fermenting for 7 days is 1368.00mL/L, the alcoholic strength is 13.66% (v/v), the sugar degree is 23.33Brix, the pH is 4.23, the wine body is fresh, bright and glossy, no suspended matters and no sediment are generated, the tea aroma and the wine aroma are rich, no peculiar smell is generated, the taste is mellow and coordinated, the tea taste and the wine taste are rich, the aftertaste is prolonged, the sensory score is 92.37, the score is highest, the quality is optimal, and the fermentation time is determined to be 7 days by comprehensively considering both the sensory evaluation result and the physicochemical analysis measurement.

TABLE 8 sensory evaluation of fermented Black tea wine at different fermentation times

TABLE 9 physical and chemical composition analysis of fermented Black tea wine with different fermentation times

In view of the above results, the invention discovers that the fermentation mode, the distiller's yeast type, the raw material ratio and the fermentation time have different effects on the quality of the fermented black tea wine, determines that the optimal fermentation process is tea soup pure juice fermentation by an independent sample t test method, selects Angel sweet distiller's yeast, and determines that the optimal raw material ratio is tea soup, glutinous rice=15g:300g by a single factor experiment, and the fermentation time is 7 days. The fermented black tea wine finally obtained by the method is yellow, clear, bright and glossy, has a little sediment, has obviously and rich combination of bouquet and tea aroma, mellow taste, sensory score 92.37, alcoholic strength of 13.66% (v/v), sugar degree of 23.33BX and pH value of 4.23, has stable quality, simple production process and wide universality, and has wide market application value.

The above detailed description describes in detail the practice of the invention, but the invention is not limited to the specific details of the above embodiments. Many simple modifications and variations of the technical solution of the present invention are possible within the scope of the claims and technical idea of the present invention, which simple modifications are all within the scope of the present invention.

Claims (10)

1. A method for preparing fermented black tea wine, comprising the following steps: (1) Soak glutinous rice, steam it, drain it, and cool it to 30-35°C; (2) adding sugar to the koji for saccharification and fermentation; (3) according to the raw material ratio of tea leaves: glutinous rice = 5g-20g:300g, add tea soup or tea powder and 0.2%-0.6% saccharification and fermentation koji by weight of glutinous rice to the glutinous rice, and mix well; (4) Fermentation at 20-40°C for 3-9 days; (5) After fermentation, filter the wine to obtain the liquor, and then filter it again after clarification; (6) sterilizing and aging to obtain the fermented black tea wine. 2. The preparation method according to claim 1, characterized in that Angel sweet wine koji is selected in step (2). 3. The preparation method according to claim 1 is characterized in that in step (3), tea soup is added to the glutinous rice, and the preparation method of the tea soup is: brewing tea leaves at a ratio of 1g:50ml of tea and water, and filtering after extraction to obtain the tea soup. 4. The preparation method according to claim 3 is characterized in that the raw material ratio is tea leaves: glutinous rice = 15g: 300g. 5. The preparation method according to claim 1, characterized in that in step (4), the fermentation is carried out at 30°C in a sealed state for 7 days. 6. The preparation method according to any one of claims 1 to 5, characterized in that step (1) comprises: Soaking: Soak the glutinous rice in clean water for 12-16 hours until it is crushed by hand; Steaming: Wash the soaked glutinous rice 2-3 times until the water is almost transparent, then steam it in a steamer until it becomes soft and stickier. Drain and cool: Pour the steamed glutinous rice into a clean and dry container, spread it out to allow the rice grains to disperse to facilitate steam evaporation, drain the water, and cool the rice grains to 30-35℃. 7. The preparation method according to any one of claims 1-5, characterized in that step (2) comprises: adding water to the koji at a ratio of 1g:10ml, and adding white sugar and stirring and fermenting for 30 minutes. 8. The preparation method according to any one of claims 1 to 5, characterized in that the step (5) comprises: Filtration: Filter the fermented product with gauze to obtain the liquor, and perform secondary filtration after clarification; Clarification: The filtered tea wine is left to stand for 7 days to allow the suspended sediment to settle to the bottom of the tank. 9. The preparation method according to any one of claims 1 to 5, characterized in that the step (6) comprises: Sterilization: Put the clarified tea wine into a clean and dry container, seal the bottle mouth, and place it in a CNC ultrasonic cleaner at 70℃ for sterilization for one hour; Aging: Store the fermented wine in a refrigerator at low temperature. 10. Fermented black tea wine prepared according to any one of claims 1 to 9.