Brewing and Tea Making
Fermentation and processing traditions transform agricultural products into alcohol and tea. These crafts developed regional specializations and technical refinements over centuries, creating distinctive products that define Chinese gastronomic culture.
Alcoholic Beverages
Baijiu is distilled grain liquor, with regional styles ranging from light to strong aroma. Huangjiu is rice wine fermented without distillation. Fruit wines use local fruits as base materials. Each type requires specific microorganisms and process control.
Tea Processing
The six tea types—green, white, yellow, oolong, red, and black—represent different processing methods applied to tea leaves. Pu'er undergoes post-fermentation, developing character with aging. Compressed tea forms facilitate storage and transport.
Incense Making
Traditional incense combines aromatic woods, resins, and spices. The craft requires knowledge of material properties and combustion characteristics. Incense serves religious, medicinal, and aesthetic functions.