baijiu made in Guilin that borrows techniques from local rice wine tradition. It is famous for the fragrant herbal addition, and the use of spring water from Mount Xiang in the region. Shuangzhengjiu (双蒸酒/雙蒸酒, shuāngzhēngjiǔ, lit. "double-distilled liquor") and Sanzhengjiu (三蒸酒, sānzhēngjiǔ, lit. "triple-distilled liquor", formerly known as "samshu"): Two varieties of Mixiang baijiu from the area of Jiujiang in Jiangxi and in Guangdong, made by distilling twice and three times respectively. Alcohol content by volume: 32% and 38–39% respectively. "Samshu" was the name by which most foreign travelers knew baijiu during the Qing Dynasty. Popular infusions Throughout the evolutionary history of baijiu, numerous regional variations in alcohol production technique across the country have been incorporated into baijiu making. The practice of infusing alcohol with herbs, spices, fruits and other ingredients has its roots in traditional Chinese medicine and herbology, but is also done purely for flavor. Infusing spirits is a common practice. Floral infusions: Meiguilu jiu (玫瑰露酒, méiguīlujiǔ, lit. "nectar of the rose"): A variety of baijiu distilled with a special species of rose and crystal sugar. Alcohol content by volume: 54–55%. Guihuajiu () is a distilled liquor flavored with Guihua (a type of osanthamus) flowers. Its alcohol content is 17–18%. Tuweijiu (, túwēijiǔ) is a Cantonese liquor produced in Xiaolan Town near Zhongshan in Guangdong. It is made from Mixiang rice baijiu, with addedTuwei flowers and crystal sugar syrup. Aged for more than one year. 30% alcohol by volume. Chajiu (, chájiǔ, lit. "the tea baijiu") is a product of fairly recent origin. It consists of baijiu flavored with tea leaves and hawthorn berries. It is usually a light reddish-brown in color (similar to oolong tea) and varieties made with oolong, green, and black tea are available. Chajiu is produced by several manufacturers, primarily in the Sichuan province. Although the strength differs according to the brand and variety, chajiu ranges between 8–28% alcohol by volume. Medicinal infusions: Wujiapi jiu (五加皮酒, Wǔjiāpíjiǔ): a variety of baijiu with a unique selection of Chinese herbal medicine (including Eleutherococcus gracilistylus and Angelica sinensis) added to the brew. Alcohol content by volume: 54–55%. Zhuyeqing jiu (/竹葉青酒, zhúyèqīnqjiǔ, lit. "the green bamboo leaf"): this sweet liquor, produced in Shanxi, is made from Fenjiu brewed with a dozen or more selected Chinese herbal medicines. One of the ingredients is bamboo leaves, which gives the liquor a yellowish-green color and its name. Its alcohol content ranges