When is the maturity of China traditional wine?

From the Qin Dynasty in 200 BC to the Northern Song Dynasty in 1000 A.D., it lasted 1200 years, which was the maturity of China traditional wine.

During this period, scientific and technological works such as Qi Yao Min Shu and Jiu Zi appeared. Famous wines such as Xinfeng wine and lanling wine began to emerge; Yellow rice wine, fruit wine, medicinal liquor and wine have also developed; Li Bai, Du Fu, Bai Juyi, Du Mu, Su Dongpo and other wine culture celebrities come forth in large numbers.

Various factors have promoted the development of traditional wine in China to enter a glorious golden age.

The prosperity of wine began from the late Eastern Han Dynasty to the Wei, Jin, Southern and Northern Dynasties.

This is mainly due to the wars and disputes that lasted for more than two centuries at that time, and many frustrated people and literati emerged within the ruling class, advocating empty talk, not asking about political affairs, drowning their sorrows by drinking and drinking too much, which made the wine industry flourish.

By the Wei and Jin Dynasties, the wine industry was more prosperous, and drinking was not only popular in the upper class, but also spread to ordinary people.

The flourishing age of Han and Tang Dynasties and the rise of non-land trade between Europe and Asia during this period made Chinese and Western wine cultures penetrate each other, further laying the foundation for the invention and development of China liquor.