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    Home > Food News > Food Articles > Exploring a new way of development of using tea to melt wine and condensing tea with wine

    Exploring a new way of development of using tea to melt wine and condensing tea with wine

    • Last Update: 2022-09-04
    • Source: Internet
    • Author: User
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    Chinese liquor is divided into 12 types of aroma, such as strong aroma, sauce aroma, light aroma and sesame aroma.


    The same origin of raw materials, different innovative processes, and seeking differentiated development, can it become a breaking choice for "Daliang Mingxiang"?

    Mingxiang: Innovative craftsmanship, new taste and new experience

    Recently, at the Daliang tea tasting meeting, liquor experts Zeng Zuxun, Lai Gaohuai, Hu Yongsong, Lai Dengyi, Li Jiamin, Zhang Wenxue, Yang Guanrong, Zhang Jinxiu, Wang Zhongyan and tea industry expert Luo Fan, etc.


    According to Zeng Zuxun, at present, the enterprises producing tea-flavor liquor are mainly located in Fujian and Zhejiang.


    This wine is an innovation of Chinese liquor flavor and finds a differentiated quality development path for Sichuan liquor


    Liang Chuan bluntly said that tea and wine have always been the characteristic products of Qionglai, and dark tea also has a long history of wild and cultivation in the local area


    Industry: Dislocation development of production areas to seize new opportunities

    It is worth noting that the recently announced operation of the liquor industry in Sichuan Province shows that in 2021, the output, revenue and profits of Sichuan liquor will account for the highest value in the country in the past 10 years


    This year, the Ministry of Industry and Information Technology's "Guiding Opinions on Accelerating the Construction of a Modern Light Industry System" proposed that "we should develop diversified, fashionable, personalized and low-alcohol liquor products for young consumer groups and foreign consumer groups.


    Similarly, in the overall industrial layout, Sichuan Province has built a clear development picture and a sound industrial path for the liquor industry, such as building a national liquor industry chain demonstration zone, building new advantages in a world-class high-quality liquor industry cluster, and supporting Chengdu (Qionglai) and other places to speed up the establishment of national advantageous liquor production areas


    "Daliang Mingjiu firmly believes that thick accumulation can lead to thin hair, adding another flavor to Chinese liquor, and also contributing to the innovation and development of Chinese liquor


    In 2022, Qiongjiu has set a clear target of 30 billion yuan, and strives to double its revenue in 3 years, adding 3 billion-dollar enterprises and a batch of 100-million-dollar enterprises, and promoting the concentration of advantageous enterprises and high-quality elements in the production area.


    In recent years, in addition to the original wine, cultural tourism winery and other industrial formats, Qionglai also supports the development of the diversification of the wine industry, taking innovative wine varieties as a new growth pole


    Breaking the game: the fusion of tea and wine opens up a new track

    It is worth mentioning that as early as 3,000 years ago on the Ancient Tea-Horse Road, there were Qionglai liquor and Qionglai black tea going out to the Western Regions together


    Just like this, Daliang Winery, who is well versed in the way of "wine and tourism integration", joined hands with experts such as Sichuan University and Sichuan Tea Research Institute to boldly explore the wine-making process of adding dark tea fermented grains during fermentation


    Liang Chuan believes that throughout the development of China's brewing industry, Chinese liquor is rich in flavor and presents a situation of blooming flowers


    Liang Chuan said that Daliang Ming Liquor is a real healthy liquor, which is different from the preparation of health-care wine with additional Chinese herbal medicines on the basis of liquor.


    In Liang Chuan's view, Daliang Mingjiu controls the fusion of tea and wine from the source.


    Liang Chuan said that Ming-flavor liquor is of excellent quality, with elegant, sweet and mellow aroma of wine and tea, and has been well received by industry professionals and consumers
    .
    It can be said that Qionglai, the birthplace of Daliang Mingjiu, "the wine town tea city", is not only the birthplace of the world's dark tea, but also the holy land of "tea and wine".
    The cultural heritage and the unique fragrance of Qiong School
    .

    In addition to the persistent pursuit of tea and wine integration, Liang Chuan also insists on building high-quality wineries
    .

    Liang Chuan believes, "We can't use traditional thinking to do cultural tourism projects.
    The winery must reflect 'cultural tourism + wine', and we must return the spirit of wine
    .
    Since the epidemic, pure cultural tourism is easily affected, so we developed and launched Daliang Ming wine products
    .
    From the experience of working as a winery, wine and tourism are complementary to each other.
    Tourism will boost the development of wine products and industries.
    In turn, making wine products well will also promote the development of tourism and culture
    .
    I After working as Daliang Winery for more than ten years, I have found that to be a winery, we must deeply integrate agriculture, winemaking, and tourism, and the primary, secondary and tertiary industries must be integrated and interactively developed, and we must have our own products to meet the experience needs of different tourist groups
    .

      Liang Chuan said that the winery construction in his mind must be graded, and the classification of wineries is like a tourist attraction
    .
    At the very least, a winery should have a series of functions such as reception, tourism, visit, and experience
    .
    The winery does not have to be large, and the scale cannot be a factor restricting the development of the winery, but it must have its own unique cultural connotation, and must incorporate unique and specific cultural elements to reflect their different "culture + travel + wine" style features
    .
    In the era of immersive experience, the winery model will not only be a new outlet for liquor companies, but will also become the main form of expression for the future development of liquor
    .

      (Fan Xiaoxue He Shihong Chen Yangrui)

     

      "China Food News" (08 edition on April 14, 2022)

      (Editor in charge: Huang Guangshun)

     

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