Suan Mei Tang Herbal Drink Mix 500g Bag Traditional Sour Plum Soup Blend for Restaurants and Home Brewing

Suan Mei Tang (酸梅汤) is a classic Chinese sour plum drink blend supplied as a ready-to-decoct raw herb pack. It combines smoked plum (Wu Mei, 乌梅, Prunus mume), hawthorn fruit (Shan Zha, 山楂, Crataegus pinnatifida), roselle, osmanthus flower, dried tangerine peel, mulberry, mint leaf, licorice root (Gan Cao, 甘草, Glycyrrhiza uralensis), and sour jujube. In TCM tradition, sour plum soup is a cooling summer beverage associated with generating fluids and easing summer heat. Simmer, strain, and sweeten to taste before serving chilled.

Key Selling Points

• Complete 500g raw herb pack for brewing traditional Chinese sour plum soup
• Nine-ingredient blend featuring Wu Mei smoked plum, Shan Zha hawthorn, and Gan Cao licorice root
• Includes roselle, osmanthus, tangerine peel, mulberry, mint, and sour jujube for layered flavor
• Bulk commercial format suited to restaurants, hotpot shops, hotels, and family use
• 36-month shelf life with simple room-temperature storage

Quality & Sensory

The pack typically contains dark wrinkled smoked plums, deep red roselle, orange-brown peel, and small dried flowers and leaves with a tart fruity aroma. When simmered, the liquid typically turns deep reddish-brown with a balanced sour, lightly sweet, and faintly smoky taste.

Technical Specifications

Usage Scenarios

• Simmer into a chilled sour plum drink for summer refreshment
• Serve as a house beverage in restaurants, hotpot venues, and hotels
• Brew a small pot at home to accompany rich or fried meals
• Prepare in batches for family gatherings and seasonal food stalls

Traditional Uses

In TCM tradition, sour plum soup has long been a seasonal summer drink in northern China, traditionally associated with quenching thirst and relieving summer heat and dampness. The classic preparation simmers smoked plum with hawthorn and licorice, then finishes with osmanthus or rock sugar. It is commonly served chilled alongside hotpot, barbecue, and greasy dishes, and remains a staple of old Beijing street food culture.

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