Wumei Shanzha Pingguo Herbal Tea Blend 200g Dried Fruit Tea for Daily Hot Brewing

Wumei Shanzha Pingguo Tea is a prepackaged dried fruit and flower tea blend featuring smoked plum (乌梅, Wumei), hawthorn fruit (山楂, Shanzha), and apple pieces. This sugar-free blend is produced in Bozhou, Anhui, a region long associated with Chinese herbal trade. In TCM tradition, smoked plum is considered sour and astringent, hawthorn is traditionally associated with the Spleen and Stomach channels, and such fruit teas are commonly enjoyed warm as a refreshing daily infusion. Steep in hot water and sip as part of a balanced lifestyle.

Key Selling Points

• Dried fruit and flower tea blend with smoked plum, hawthorn, and apple pieces
• Sugar-free formulation suited to those reducing added sugar in daily drinks
• Prepackaged 200g kraft paper box, convenient for home or office brewing
• Dried using a baking process to preserve natural fruit aroma
• Produced in Bozhou, Anhui, a well-known center of Chinese herbal sourcing

Quality & Sensory

The blend typically shows dark reddish-brown smoked plum, deep red hawthorn slices, and pale apple pieces. The dry mix carries a fruity, mildly tart aroma. When steeped in hot water, the infusion typically turns a warm amber-red with a pleasantly sour, fruity taste and a smooth finish.

Technical Specifications

Usage Scenarios

• Hot-brew as a daily fruit tea at home or in the office
• Serve warm during seasonal changes as a comforting caffeine-free style infusion
• Steep a small handful in a teapot for sharing after meals
• Enjoy chilled after brewing for a refreshing summer fruit drink

Traditional Uses

In Chinese folk practice, smoked plum and hawthorn are classic partners in sour-sweet fruit infusions, often simmered or steeped with other fruits for family gatherings and summer refreshment. Hawthorn has long been traditionally associated with the Spleen and Stomach channels, and smoked plum with generating fluids. Blends like this are commonly prepared by hot infusion and enjoyed warm or cooled as part of seasonal food culture.

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