Tea is a traditional Chinese beverage that contains active substances such as Caffeine, Theanine, polysaccharides, and polyphenols. These components have physiological benefits including antioxidant properties, tumor prevention, radiation protection, nerve protection, lung damage relief, and melanin inhibition. Depending on processing methods, teas are classified into six major categories, each with its own unique taste and fragrance.

There are some sensory similarities between tea and hops, such as the bitterness imparted by catechins and caffeine in tea, similar to α-acids (humulone, cohumulone, adhumulone, prehumulone, and posthumulone) and β-acids (humulinic acid, allohumulinic acid, and adhumulinic acid) in hops.

In addition to adding the unique flavors and functional characteristics of tea, it also increases the utilization of underutilized tea resources and reduces the brewing costs of beer.

Tea beer is brewed using tea leaves, malt, water, and hops as primary ingredients. After undergoing processes such as saccharification, filtration, and boiling, it then goes through fermentation, filtration, and packaging.

The development of tea beer in China is relatively recent and lacks depth, with many issues still present in terms of flavor and appearance. There is a significant lack of technology for fermentation, clarification, and raw material pretreatment. There is much room for improvement before commercial production can be achieved.

This article reviews recent research on tea beer brewing technology, identifies existing problems, and proposes future directions for the development of tea beer. It aims to provide theoretical guidance for research and development in both the beer and tea industries, enhancing the value and utilization of tea resources.

Tea Beer Brewing Process

The process involves wort preparation, tea beer fermentation, and clarification to produce clear tea beer. The specific brewing flowchart is shown below.

Tea Ingredients Used in Tea Beer

The pretreatment of tea beer includes selecting and adding tea and hops, malt milling, wort saccharification, boiling, and filtration. Pretreatment affects the fermentation rate, clarity, and final flavor profile.

Adding tea during brewing imparts tea flavor and introduces functional components, enriching the flavor and nutritional Health benefits of tea beer. When choosing tea ingredients, premium teas should be used sparingly, while summer and autumn teas should be preferred. This not only reduces the cost of tea beer but also addresses the low utilization of summer and autumn teas in China.

Methods of Adding Tea in Tea Beer Production

The timing and method of adding tea significantly impact the flavor and stability of tea beer.

Tea can be added before or after fermentation. Before fermentation, tea is added to blend its characteristic components with the beer base; after fermentation, tea is added to preserve aroma compounds (as the lower temperature of the fermented beer helps retain these compounds).

The main methods of adding tea include tea extract, direct tea leaf addition, and tea powder. Additionally, the concentration and extraction method of tea juice affect the quality and production cost of tea beer. Optimization of tea juice concentration and extraction techniques is necessary before blending with wort.

Fermentation Technology for Tea Beer

The fermentation process of tea beer is complex, involving various transformations of substances, primarily driven by yeast. The entire fermentation process can be roughly divided into three stages: adaptation, aerobic respiration, and anaerobic respiration.

The fermentation rate, formation of flavor compounds, and stability of the final product are closely related to the type of yeast, inoculation amount, and fermentation conditions used.

Types: Yeast strains are mainly divided into top-fermenting and bottom-fermenting based on their fermentation behavior, cell morphology, and physiological performance. Top-fermenting yeast rises to the top of the fermenting liquid, while bottom-fermenting yeast settles at the bottom. There are noticeable differences in fermentation speed, conditions, and product quality between the two types.

Inoculation Amount: An appropriately high yeast inoculation amount reduces the formation of higher alcohols, but an excessively high amount decreases the number of new generations, leading to poor yeast activity and premature aging, affecting the smooth progress of beer fermentation. A higher yeast inoculation amount also increases costs.

Fermentation Conditions: Tea beer fermentation typically consists of main fermentation and secondary fermentation, usually carried out in separate vessels. However, advancements in fermentation technology have introduced “single-vessel” fermentation, where both steps occur in one vessel. This method has a high degree of automation and faster production speed.

Clarification Technology for Tea Beer

Clarification removes protein-polyphenol complexes, protein particles, and yeast from the tea beer after fermentation. These visible impurities not only affect the overall appearance and quality of the beer but also impact its biological and non-biological stability during storage.

Filtering out yeast and proteins improves the clarity and stability of tea beer. Clarification methods for tea beer include mechanical interception, adsorption, and enzymatic treatment.

Mechanical interception and adsorption are simple and cost-effective but can remove large amounts of substances from the beer, potentially compromising flavor and nutritional value. Enzymatic clarification preserves the substances in the beer but is more affected by the inherent properties of the beer.

The Future of Tea Beer

Beers with diverse flavors are increasingly popular among consumers, indicating great market potential for tea beer in the future. However, current brewing technologies for tea beer are not yet mature, and the tea characteristics in terms of taste and aroma are not sufficiently pronounced. Research on the coordination between tea and beer flavors and the relationship between tea addition methods and tea beer flavor is lacking.

Therefore, how to select tea varieties, explore the harmonious relationship between different tea varieties and tea beer flavor, and clarify the contribution of different tea varieties to the flavor of tea beer; how to study the effects of adding tea at different times and understand the relationship between the time of addition and the flavor and utilization of tea; how to investigate suitable brewing pH, temperature, yeast types, and inoculation amounts to ensure flavor and reduce production costs; and how to determine the dose-response relationship between polyphenols and proteins in beer, as well as how to use biotechnology to solve clarification issues without affecting the flavor of tea beer, are all questions that need further consideration.

Tea beer is enjoyable,

but don't overindulge!

Warm Reminder: Do not drive after drinking!

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