🥃 Texiang
Texiang (texiangxing) is the "special aroma" baijiu from Jiangxi province: whole rice and medium- and high-temperature daqu; recognised in 1988, Site is the classic example.
Texiang (special-aroma type) is an aroma type of baijiu from Jiangxi province in south-east China. It is made from whole rice on a medium- and high-temperature daqu starter. The classic example is Site (四特) baijiu. According to researchers, texiang was recognised as a new type in 1988.
How it is made. According to a review in Frontiers in Microbiology (2022), the rice is used whole, without grinding, and ferments by the traditional solid-state method. The distinctive feature is the composition of the daqu: flour, wheat bran and spent grain after distillation are combined. According to a 2024 study, this proportion is what shapes the character of the type.
Aroma. Texiang combines esters of several kinds: ethyl acetate and ethyl hexanoate, as well as less common ethyl propionate, ethyl valerate, ethyl heptanoate and ethyl nonanoate. Researchers link 3-octanone and isoamyl hexanoate with a reduced bitter aftertaste and with floral and fruity notes.
Ageing and standard. A study of samples aged 0, 3, 5 and 10 years in Food Chemistry (2025) showed that over the years the aroma of texiang is shaped mainly by the esters, while young distillate tastes sweeter. The requirements for the type are set by a separate national standard, GB/T 10781.7-2025, in force since 1 December 2025.
Why this matters to you. The mark texiangxing (特香型) on the label means a rice baijiu on daqu; do not confuse it with rice mixiang made on xiaoqu. Do not confuse Jiangxi with the sauce-aroma jiangxiang either. Strength varies, so check the % vol. The WHO reminds us that there is no safe level of alcohol consumption.
Facts
| Legal basis | GB/T 10781.7-2025 — special-aroma baijiu (in force from 01.12.2025) |
|---|---|
| Raw material | whole rice; daqu from flour, wheat bran and spent grain |
| Distillation method | traditional solid-state distillation |
How it connects to Spirits
🥃 Texiang → then → 🍷 Alcoholic fermentation ← goes through ← 🥃 Spirits
Links
- Next step
- 🍷 Alcoholic fermentation, 🥃 Distillation
- Made from
- 🍷 Yeast
- What it affects
- 🍷 Alcohol and health, 🍷 Drunk driving
- Part of
- 🥃 Baijiu
- Related to
- 🌍 East Asia
- Similar and different
- 🥃 Nongxiang, 🥃 Nongxiang, 🥃 Qingxiang, 🥃 Qingxiang, 🥃 Mixiang, 🥃 Mixiang, 🥃 Fengxiang, 🥃 Fengxiang, 🥃 Zhimaxiang, 🥃 Zhimaxiang, 🥃 Jianxiang, 🥃 Jianxiang
Frequently asked questions
Are texiang and jiangxiang the same thing?
No. Texiang is the "special aroma" from Jiangxi, while jiangxiang is sauce aroma as in Kweichow Moutai; the names merely sound alike.
What is texiang baijiu made from?
From whole rice on a medium- and high-temperature daqu, which contains flour, wheat bran and spent grain.
How does texiang differ from mixiang (rice aroma)?
Both use rice, but mixiang is made on xiaoqu with a short semi-solid fermentation, while texiang is made on daqu by the solid-state method.
Which brand is the classic texiang?
Site baijiu from Jiangxi province.
Which standard covers texiang baijiu?
GB/T 10781.7-2025, Requirements for the quality of baijiu, Part 7: special-aroma baijiu, in force since 1 December 2025.
What to read next
- 🍷 Alcohol and health — Alcohol in any drink is harmful in large amounts, and the risks grow with the quantity.
- 🍷 Alcoholic fermentation — Yeast eats the sugar in the must and releases alcohol and carbon dioxide.
- 🍷 Yeast — Microscopic fungi that turn sugar into alcohol and gas.
- 🌍 East Asia — A region in the east of Asia — China, Japan and Korea: milk became an everyday food only in the 20th century, but there are old traditions such as rushan and so; China ranks third in the world for vineyard area.
- 🥃 Jianxiang — Jianxiang (jianxiangxing) is mixed-aroma baijiu that combines the sauce style jiangxiang with the strong style nongxiang; standard GB/T 10781.8-2021, Baiyunbian is the classic example.
Similar
🥃 Fengxiang · 🥃 Zhimaxiang · 🥃 Qingxiang · 🥃 Mixiang · 🥃 Nongxiang · 🥃 Jianxiang
⚠️ Spirit drinks contain alcohol and are for adults only. Alcohol harms health. Do not drink during pregnancy or before driving; check the label for ingredients and possible allergens.
Sources
- SAMR/SAC national standards register, series GB/T 10781 白酒质量要求 (Baijiu quality requirements): part 7, GB/T 10781.7-2025 特香型白酒 (te-aroma baijiu), issued 30.05.2025, in force 01.12.2025, current
- Tu W. et al. Chinese Baijiu: the perfect works of microorganisms. Frontiers in Microbiology 13:919044 (2022), table of flavor types — te flavour: Site (Si'te) baijiu, Jiangxi; whole-grain rice; medium- and high-temperature daqu; traditional solid-state method; ethyl propionate, valerate, heptanoate, nonanoate
- Huang H. et al. Molecular sensomics combined with random forest model can reveal the evolution of flavor type of Baijiu based on differential markers. Foods 13(19):3034 (2024) — te aroma identified as a new type in 1988, whole-grain rice as brewing material, unique ratio of flour, wheat bran and distilled grains in daqu; 3-octanone, isopentyl hexanoate, ethyl heptanoate
- Zhou J., Rao W., Hu S., Li X., Ouyang L., Zhu S. Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques. Food Chemistry 491 (2025) 145250 — samples aged 0, 3, 5 and 10 years; esters lead flavour development, ethyl hexanoate key; 13 key aroma compounds
- WHO/Europe: No level of alcohol consumption is safe for our health (04.01.2023)