Pine is an evergreen coniferous tree. It remains green in the winter and resists extreme cold weathers. It grows very slowly and can live over 1000 years. Such qualities can be transformed into wine and utilized by our body.
Important note:
Pick the pine needles on the day of 夏至 “Arrival of Summer”, or at least within the following four days.
Pine needles picked in other seasons will not have the same Qi quality.
Preparation:
1. Pick the fresh and new needles from an old, healthy pine tree that you can find. Many species can work. Traditionally Japanese black pine (Pinus thunbergii Parl) is selected.
2. Remove the stems and rinse the needles, only use the needle parts. Allow the needles to dry completely before use.
3. Fill the needles up to 80% of a sterilized glass jar.
4. Add crystalized brown sugar on top to assist fermentation process.
5. Fill the jar with naturally fermented high proof grain liquor 白酒. Some people like to use lower proof yellow wine 黃酒, it works better in my opinion, but since it has a lower alcohol concentration, the maturation process takes much longer (at least 1 year).
6. Seal the jar and store it for at least 6 months before use.
Since it takes so long to make this wine, I tend to make a large quantity so that I won’t run out easily.