Chu Yeh Ching Chiew 750ml 竹叶青酒 (无盒)

Product details

Chu Yeh Ching Chiew is one of the core products of Shanxi Xinghuacun Fenjiu Group and a strategic brand that enjoys a high reputation in the liquor market. As a health-focused liquor, Chu Yeh Ching Chiew uses Fenjiu as its base, retaining the distinctive flavor of Fenjiu while blending various carefully selected traditional Chinese herbs. The production process includes the selection, soaking, blending, and aging of the herbs, creating a unique and complete brewing method for Chu Yeh Ching Chiew.

Chu Yeh Ching Chiew is crafted from Fenjiu as the base spirit, supplemented with over ten kinds of Chinese medicinal herbs, including bamboo leaves, dried tangerine peel, costus root, sandalwood, and amomum. The wine has a golden-green, crystal-clear appearance, with moderate alcohol content and benefits that include liver nourishment and overall health improvement. Enjoyed since ancient times, Chu Yeh Ching Chiew was initially a blend of rice wine and bamboo leaves. The modern formula has been refined by the Xinghuacun Fenjiu Brewery, ensuring a harmonious herbal aroma and a distinctive, complete body. Widely beloved by consumers domestically and internationally, Chu Yeh Ching Chiew exports nearly a thousand tons annually and is known in some countries as the "Elixir Wine."

山西竹叶青酒是山西杏花村汾酒集团旗下的核心产品之一，也是集团的战略品牌，在酒水市场享有极高声誉。作为一款严格意义上的养生酒，竹叶青以汾酒为基酒，不仅保留了汾酒的独特风味，还融合了多种精选中药材。其生产工艺包括药材的挑选、浸泡、调配、勾兑和陈酿，形成了完整而独特的竹叶青酒酿造流程。

竹叶青酒是以汾酒为基酒，辅以淡竹叶、陈皮、木香等十余种中药材酿制而成，酒体呈金黄碧翠，晶莹剔透，酒烈度适中，具有润肝健体的功效。自古享有盛誉，起初以黄酒加竹叶酿成，现代配方经过改良，由杏花村汾酒厂精心研制，确保药材香气和谐，酒体完整独特，深受国内外消费者欢迎，每年出口量达近千吨，被誉为“仙酒”。

Using local Ma Pao Spring water, pollution-free, plump peas from the Lüliang region of Shanxi, and Fully mature wheat, the liquor achieves a rich, elegant aroma, a full and delicate texture, and a mellow, sweet taste.

选用当地马跑泉水，山西吕梁地区无污染颗粒饱满的豌豆，饱满成熟的小麦，使酒达到香气浓郁幽雅，丰满细腻，醇和绵甜。

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。 

Herbal Garden Spritz

50ml Chu Yeh Ching Chiew, 30ml fresh lime juice, 20ml simple syrup, 100ml tonic water
Fresh herbs (basil, mint, or cilantro), Ice cubes, Lime wheel for garnish

In a glass, muddle a few fresh herbs with lime juice and simple syrup. Fill the glass with ice and add Chu Yeh Ching Chiew. Top with tonic water and stir gently. Garnish with a lime wheel and a sprig of herb.

草本花园气泡酒

50ml 竹叶青酒，30ml 新鲜青柠汁，20ml 糖浆，100ml 苏打水，新鲜香草（罗勒、薄荷或香菜），冰块，青柠片装饰

在玻璃杯中，将一些新鲜香草与青柠汁和糖浆捣碎。将杯子装满冰块，然后加入竹叶青酒。加入苏打水，轻轻搅拌。用青柠片和一枝香草装饰。