Development of wine from infused tea leaves (Cammellia sinensis)

Abstract

Purpose

Tea 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/approach

Tea 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.

Findings

The 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/value

The 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.

Citation

Aroyeun, S.O., Olubamiwa, O. and Ogunjobi, M.A.K. (2005), "Development of wine from infused tea leaves (Cammellia sinensis)", British Food Journal, Vol. 107 No. 1, pp. 34-41. https://doi.org/10.1108/00070700510573186