Beijing, China – May 08, 2023: What happens when oriental wine meets Ceylon black tea? The answer was revealed in a recent episode of the popular Sohu Food Channel program, Ambassador’s Gourmet Parlor, presented exclusively by Qinghua Fenjiu. Since its launch in 2022, this show has taken audiences on a journey across embassies of various countries to learn about Chinese liquor culture and try delicious food. In this episode, Sohu Food Channel visited the Sri Lankan Embassy in China, where they discovered the world-famous Ceylon black tea, enjoyed the unique Sri Lankan dance, and mixed a cocktail named “Sino-Sri Lankan Tea Wine” with Fenjiu and black tea, a first-of-its-kind experience.

The Sri Lankan Ambassador to China, His Excellency Palitha Kohona, expressed his appreciation for Fenjiu, “Wine is a language without borders,” he said. “Fenjiu is a traditional cultural heritage, representing the essence and tradition of China’s brewing culture.” The ambassador also explained the brewing process of Ceylon black tea and how it’s the purest black tea in the world. The combination of the purity of Ceylon black tea and the cleanliness of Fenjiu has created a unique and memorable taste experience.

This year marks the 66th anniversary of the establishment of diplomatic relations between China and Sri Lanka, and the “Sino-Sri Lankan Tea Wine” is a perfect expression of their friendship. Fenjiu has always been committed to pushing Chinese liquor to the world, adhering to cultural self-confidence and innovation, and constantly looking for a breakthrough in the internationalization of Chinese liquor.

Fen-flavor is the most important dominant element in the popularity of Fenjiu, and the taste is similar to international popular wines such as vodka, making it popular among international friends. The combination of Fenjiu with Sri Lankan black tea and coconut adds an extra level of flavor that is sweet and memorable. The bartender made this unique cocktail on the spot and named it “Sino-Sri Lankan Tea Wine.”

Ambassador’s Gourmet Parlor provides an interactive experience of tourism culture, where the audience can learn about different cultures and their food and drinks. Qinghua Fenjiu is proud to have been a part of this episode and looks forward to bringing the world of Chinese liquor to new audiences around the world.

The fermentation process of Fenjiu still uses cellar fermentation, where a circular ceramic jar with a depth of 1.2 meters and a diameter of 0.8 meters is buried underground to separate “grain” from “soil,” effectively isolating harmful bacteria in the soil from the wine base, and truly reflecting the flavor of grain fermentation. Fenjiu is made with high-quality sorghum, barley, peas, and other brewing raw materials from the raw grain base to ensure quality.


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