Pollen Wine

Pollen Wine

　　Pollen Wine traces its origins to the Xiangshan Honey Wine created by the renowned Tang Dynasty poet Bai Juyi during his tenure as Prefect of Zhongzhou. With a history of over 2,000 years, it is a premium green health wine brewed from bee pollen using an "enzyme wall-breaking" technique. The United Nations Food and Agriculture Organization has designated pollen-based foods as the world’s top choice for natural green health products. The main ingredients include honey, bee pollen, biological enzymes, yeast, and water. It offers benefits such as boosting the immune system, nourishing yin and kidney, moisturizing the skin, lowering blood pressure, and reducing blood lipids.

In 1984, with the assistance of Northwest A&F University and the Third Military Medical University, the "enzyme wall-breaking" technique for pollen was successfully developed, and the first batch of Pollen Wine was produced. It caused a sensation in the domestic and international liquor industry and won the National 863 Science and Technology Achievement Gold Award. Pollen Wine is primarily made from high-quality bee pollen, honey, and royal jelly using a biological "enzyme wall-breaking" technique, undergoing low-temperature full fermentation, aging, and meticulous refinement. It contains six essential vitamins, 22 amino acids, various bio-enzymes, and multiple trace elements that are typically hard to obtain through regular diets. The wine is effective in boosting the immune system, nourishing the liver and kidneys, regulating the nervous system, lowering blood pressure, moisturizing the skin, and inhibiting various types of cancer cells. This Pollen Wine, crafted through the combination of traditional techniques and modern technology, features unique sweet, sour, rich, and robust characteristics, along with a mellow and aromatic taste.

In 1984, with the assistance of Northwest A&F University and the Third Military Medical University, the "enzyme wall-breaking" technique for pollen was successfully developed, and the first batch of Pollen Wine was produced. It caused a sensation in the domestic and international liquor industry and won the National 863 Science and Technology Achievement Gold Award. Pollen Wine is primarily made from high-quality bee pollen, honey, and royal jelly using a biological "enzyme wall-breaking" technique, undergoing low-temperature full fermentation, aging, and meticulous refinement. It contains six essential vitamins, 22 amino acids, various bio-enzymes, and multiple trace elements that are typically hard to obtain through regular diets. The wine is effective in boosting the immune system, nourishing the liver and kidneys, regulating the nervous system, lowering blood pressure, moisturizing the skin, and inhibiting various types of cancer cells. This Pollen Wine, crafted through the combination of traditional techniques and modern technology, features unique sweet, sour, rich, and robust characteristics, along with a mellow and aromatic taste.

Pollen Wine traces its origins to the honey wine invented by the renowned Tang Dynasty poet Bai Juyi during his tenure as prefect, boasting a history of more than 2,000 years. It is a premium green health wine brewed from bee pollen using an "enzyme wall-breaking" technique and is acclaimed by the United Nations Food and Agriculture Organization as the world’s top choice for natural green health food. The main ingredients include honey, bee pollen, biological enzymes, yeast, and water. It helps enhance the immune system, nourish yin and kidney, beautify the skin, lower blood pressure, and reduce blood lipids.