Traditional Chinese Tea: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Tea. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4619 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Maojian tea wineMaojian tea wine is produced in Henan Xinyang Brewery Factory. Trial production of the wine began in 1980. It passed the appraisal in 1981 and won the second prize of Henan's "Four New" Products, the first prize of Xinyang Science and Technology Award in 1982, and the third prize of regional major science and technology projects in 1683. This wine is made from "Chengxin Maojian", one of the top ten famous teas in China, as raw material, aged rice as the wine base, and refined with high-quality rock sugar, high-quality honey, etc.Maojian tea wine is made by soaking the multivitamins contained in Maojian tea with water from the center of the Shihe River to extract thick juice, and then dissolving it in rice wine. It has the characteristics of clear and transparent color, sweet taste, mellow texture, sweet and delicious taste. It is unique among the many alcoholic products currently available.Product Functions Maojian tea wine has the functions of promoting blood circulation and strengthening the mind, strengthening the stomach and promoting body fluids, refreshing the brain and improving eyesight, detoxifying and sterilizing. Drinking it in moderation for a long time can enhance the body's disease resistance and is a tonic. After this wine leaves the factory, it not only adds new varieties to China's wine products, but also opens up new ways for the use of tea. …
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