Chu Yeh Ching Chiew 750ml 竹叶青酒 (瓷瓶)

Product details

Chu Yeh Ching Chiew is a traditional Chinese liquor, with its history dating back to the period of the Northern and Southern Dynasties. It is made from Fenjiu as the base material, using exclusive techniques to produce Chu Yeh Ching Chiew. Its sweet taste and health benefits made it popular during the Tang and Song dynasties. Chu Yeh Ching Chiew has a mild, sweet, slightly bitter taste, with a long-lasting aftertaste.

Chu Yeh Ching Chiew has been renowned since ancient times in China. Back then, it was a blended wine made from yellow wine and bamboo leaves. The modern Chu Yeh Ching Chiew uses an improved formula, and the Xinghua Village Fenjiu Factory has established a complete production process for Chu Yeh Ching Chiew, from selecting medicinal materials, soaking and blending, to blending and aging, making Chu Yeh Ching Chiew have a complete body, harmonious balance, and a unique feature of not revealing any single aroma ingredient, which stands out among the prepared alcoholic beverages in the country and is deeply loved by consumers at home and abroad. With an annual average export volume of nearly a thousand tons, it is exported to five continents and is praised as "Immortal Wine" in some countries overseas.

竹叶清酒是中国传统白酒，其历史可以追溯到南北朝时期。以汾酒为底料，以独家技术制作出竹叶清酒。 其味道甘甜、保健功效使其在唐宋时期广为流行。竹叶清酒的味道温和，甘甜，微苦，余味悠长。

竹叶青酒远在中国古代就享有盛誉。当时是以黄酒加竹叶合酿而成的配制酒。现代的竹叶青酒用的是经过改进的配方，杏花村汾酒厂从精选药材，浸泡兑制，到勾兑陈酿等工序都建立了完整的竹叶青酒生产工艺，使竹叶青酒具有酒体完整、谐调匀称、虽有多种药材香气，但其中的任一种香气成份均不吐露的特色，在全国配制酒类中独树一帜，深受国内外消费者的欢迎，年平均出口量近千吨，远销五大洲，在海外一些国家被誉为“仙酒”。

Chu Yeh Ching Chiew is yellow with a green hue, has a delicate aroma, and a taste that is sweet with a subtle hint of bitterness, very much like bamboo liquor. Candy sweet with a medicinal front end.

竹叶青酒色泽黄中带绿，香气清淡，味甘中带微苦，颇似竹酒。 糖果的甜蜜，前端带有药材味道。

Chu Yeh Ching Chiew is a health-preserving wine made by merging traditional Chinese brewing techniques and traditional Chinese medicine. It is based on 65% high-quality Fenjiu, which has been stored in pottery jars for over three years. The wine uses authentic medicinal materials like pale bamboo leaves and Angelica sinensis. Before brewing, medicinal materials are ground into a fine powder, crushed into a coarse powder, and mixed with 12 other ingredients. The resulting wine is called "mother liquor."

The final product, a golden and slightly green wine, has a mellow aroma and aftertaste. The wine body is a unique "four wonders" of color, aroma, taste, and effect. The craftsmanship of Chu Yeh Ching Chiew has been passed down through oral and heart-to-heart teaching and master-disciple teaching for over 300 years. The brewing process requires manual control of many ingredients, and traditional experience and skills play a crucial role in the process.

竹叶青酒泡制技艺是中国传统酿酒技艺和传统中医相互融合而形成一种新的保健养生酒的过程。竹叶青酒的泡制以在陶缸贮存三年以上的65度优质汾酒为基酒，选用上等道地药材，如淡竹叶严选生长在四川攀枝花富含黄酮类物质的优质药材；当归，选用甘肃定西市岷县长10—20厘米、具有放射状纹理的特级当归。

泡制前，精选砂仁、丁香等药材研成细粉；檀香、当归等粉碎成粗粉；淡竹叶、陈皮等精选备用。然后将12种药材按比例进行配伍，在陈年汾酒基酒中浸提21天，每1—2天搅拌一次，充分提取药材中有效成分，泡制好的酒液称为“母液”。最后将汾酒、母液、低聚果糖及杏花村特有的酿酒深井水四种原料进行勾调，经过一年以上宜兴陶缸贮存，最终形成色泽金黄微翠，药材芳香兼汾酒清香，芳香醇厚、回味悠长的独特酒体，构成竹叶青酒特有的色、香、味、效“四绝”。竹叶青酒工艺自傅山定型的300多年来，一直以口传心授、师徒相教的方式代代传承。“竹叶青酒”的酿制过程，人工掌控成分较多，传统经验技艺的作用显得尤为重要。

Golden Sun

1 spoon sugar, 10 ml Chu Yeh Ching Chiew, 30 ml Daqu Liquor

Put 3 ice cubes into a glass. Let one spoon of sugar melt in the glass. Pour 10ml Chu Yeh Ching Chiew and 30ml Daqu Liquor. Stir until it cools. Serve in a cocktail glass. Embellish it with a slice of lemon and a bamboo leaf.

金太阳

1勺糖，10 ml 竹叶清酒 ，30 ml 大曲酒

将 3 个冰块放入玻璃杯中。 让一勺糖在玻璃杯中融化。 倒入10毫升竹叶清酒和30毫升大曲酒。 搅拌直至冷却。 盛入鸡尾酒杯中。 用一片柠檬和一片竹叶装饰它。