Can osmanthus be used to make wine?

Osmanthus is an ingredient that can be used to make wine. This is the osmanthus wine that people are familiar with. This kind of wine smells very sweet and has an endless aftertaste. However, many people do not know how to make osmanthus wine, which makes the taste of the osmanthus wine they brew not so authentic. In fact, this is mainly because they are not very skilled in the exposure and pickling of osmanthus.

Can osmanthus be used to make wine?

It is made based on the local sweet water wine (the traditional old liquor in Changshu), and has undergone technological reform. It is a famous fine wine in the Jiangnan area. Osmanthus wine is brewed with the "Hollow Pond" spring water from the ancient Xingfu Temple in Qiliang. The spring water is cool and sweet, rich in minerals, high in alcohol content and strong in strength. The wine made from this water is exceptionally mellow. The thousand-year-old "Tang osmanthus" in the temple is used to make osmanthus wine, which is amber in color, mellow and strong in quality, with an osmanthus fragrance in the mouth, slightly sweet, and quite distinctive.

The finished product is slightly yellowish green in color, with a fresh, mellow, sweet and clean texture, and a pure natural osmanthus fragrance. It will move you at the first taste, make you happy at the second taste, and make you fall in love with it at the third taste. It has become a famous Tibetan wine in Guilin.

Osmanthus wine is made from golden osmanthus that blooms in autumn and aged with high-quality rice wine. It has a golden color, rich fragrance, and a sweet and sour taste. It is a superior wine for banquets and cocktail making, and it is also a great product for you to enjoy yourself or give as a gift to your relatives and friends.

Traditional Chinese medicine believes that osmanthus is warm in nature and spicy in taste. Taking it orally by decocting it into a soup, making it into tea, or soaking it in wine can dissipate phlegm and blood stasis. It has certain effects on loss of appetite, cough due to phlegm and asthma, intestinal wind and bloody diarrhea, amenorrhea and abdominal pain. Cinnamon twigs, cinnamon seeds, and cinnamon roots can all be used as medicine. Guizhi Decoction, which is made of cinnamon twigs, peony, ginger, jujube and licorice, is specifically used to treat exogenous wind-cold, fever and headache. Cassia root tastes sweet and slightly astringent.

Osmanthus is the flower of the Oleaceae family. It tastes spicy and warm and enters the lung and large intestine meridians. It has a good effect on "hernia" which refers to frequent hot pain in the abdomen, "running pig" which refers to the kidney cold air rushing up or the liver qi and fire rushing up to the chest and reaching the throat to the abdominal colic, chest tightness and shortness of breath, dizziness, palpitations, irritability, intestinal gas accumulation and hyperperistalsis or spasm, and coughing up phlegm. Regular consumption is of obvious help to beauty and skin care.

The ancients believed that osmanthus was the best of all medicines, so wine brewed with osmanthus could achieve the effect of "drinking it will make you live a thousand years." For example, in the Han Dynasty, osmanthus wine was a good product used by people to worship gods and ancestors. After the sacrifice, the younger generation would offer osmanthus wine to the older generation, and after the older generation drank it, it symbolized longevity. Osmanthus tea can beautify the skin, soothe the throat, improve symptoms of excessive phlegm and cough, and treat duodenal ulcers, urticaria, stomach cold and stomach pain, bad breath, and blurred vision.

effect

The wine is sweet and mellow, and has the functions of stimulating appetite, refreshing the mind, strengthening the spleen and replenishing deficiency. Osmanthus wine is especially suitable for women to drink and is praised as "women's happiness wine". There is theory and practice of flower therapy in traditional Chinese medicine, and osmanthus wine is a typical example.