This liquid is the strongest samshu.
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SAM CHING CHAU.
It is made by placing in the still 3 pots of the usual fermented liquid and 30 catties of Leu Pun Chau, and distilling 30 catties.
COMPOSITION of Samshu.
The following table shows the nature of samshu. The ethers and higher alcohols were determined by the method as used by Beli in his investigations for the Select Committee on British and Foreign Spirits, 1891, as described in Appendix No. 4 of their report.
Description.
Strength of sample.
Total solids dried at 100° C.in 100 fluid
In 100 fluid parts of proof strength.
Free acid as
parts.
acetic.
Compound ethers as acetic ether.
Higher Alcohols.
Leu Pun Chau, 1,
2,
58.7 u.p.
.015
,279
.230
.032
Do.,
Sheung Ching Chau, 1,...
50.9 u.p.
.006
.127
.305
.034
53.5 u.p.
.035
.217
.231
.062
Do.,
2,.
42.4 u.p.
.008
.123
.821
.035
Sam Ching Chau, 1,
15.0 u.p.
.012
.078
.242
.034
Do.,
2,
22.6 u.p.
.018
.073
.205
.068
All the samples contain a faint trace of furfuraldehyde.
The amount of compound ethers is noteworthy, but it is not a surprising amount considering the nature of the materials used for the production of Samshu.
The strength of Leu Pun Chau somewhat varies as will be seen from the following analyses :
Sample.
Leu Pun Chau 1.................
Strength.
..58.7 u.p.
2.........
.50.9 u.p.
3..........
.52.2 u.p.
4.........
..53.7 u.p.
.59.0 u.p.
5........
6.........
..62.6 u.p.
Leu Pun Chau is the staple beverage and is preferred to the others which are not liked for habitual use on account of their greater strength in alcohol. Samshu is never diluted; when Sheung Ching Chau or Sam Ching Chau is drunk very small sips only are taken. Drunkenness is very uncommon amongst the Chinese. Many do not drink Samshu except on festival days. It is a common thing ou such occa- sions for some Chinese to drink a catty or even more of Leu Pun Chau without becoming intoxicated.
Samshu is a colourless liquid of characteristic odour. It may be defined as a spirit consisting of plain spirit or ethylic alcohol mixed with the bye-products derived from rice and Chau Pang. Leu Pun Chau and Sheung Ching Chau are usually slightly opalescent. The opalescence disappears when alcohol is added. It is usually stored in jars and it is said not to improve by keeping.
By mixing samshin with certain substances a number of well-known Chinese beverages are prepared. The names and composition of these liquors are as follows:-
Ching Mui Chau is composed of Leu Pun Chau, sour plums, and sugar.
Mau Kan Chau from Triticum repens, Leu Pun Chau, and sugar.
Chang Chau from oranges, Leu Pun Chau, and sugar.
Mui Kwai Chau from roses, Leu Pun Chau, and sugar.
Ka Pi Chau from Ka Pi (a bark used for rheumatism), Leu Pun Chau, and sugar.
Ning Mun Chau from limes, Leu Pan Chau, and sugar.
Muk Kwa Chau from papaws, Leu Pun Chau, and sugar.