Sour Plum Drink (Suan Mei Tang - 酸梅汤)
Before any commercial beverage companies made their way into China, sour plum tea was, and still is, the ultimate thirst quencher––especially in the heat of the summer! The color is a deep magenta and it's deliciously refreshing!
- Prep time
- 2 hr
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 L water ((about 10 cups))
- 50-100 grams dried hawthorn ((山楂片))
- 30-100 grams dried sour plum ((乌梅))
- 3-10 grams dried orange peel
- 3-10 grams dried licorice root
- 10-20 grams dried hibiscus flower/tea ((洛神花))
- 1-3 grams dried osmanthus flower ((optional) )
- 100 grams rock sugar ((or to taste))
Instructions
- 1
Rinse all the dried ingredients under running water to get rid of any dirt or debris. In a large pot, combine the water and the dried ingredients (if you like, you can wrap all the dried ingredients in a cheesecloth to avoid the straining step later), and soak for 1 hour.
- 2
After soaking, bring everything to a boil, and immediately turn the heat down to low. Simmer (with the lid on) for 45 minutes. Add the rock sugar, let it dissolve completely, and turn off the heat to let the liquid cool.
- 3
Once cooled, strain the liquid into a large container, and serve over ice. Remember to store the leftovers in the refrigerator; it will last for 3-4 days. You’ll know that the drink has gone bad if there are air bubbles floating on top and the liquid is opaque instead of clear!