Wu Mei (Prunus mume) Dried Smoked Plum — Food-Herb for Sour Plum Drink & Herbal Tea

Wu Mei (Prunus mume), also known as smoked plum or dark plum, is the dried, naturally sun-cured fruit of the Japanese apricot tree, revered in Traditional Chinese Medicine (TCM) as Wū Méi (乌梅). For centuries it has been prized as a sour, astringent, and yin-nourishing food herb, traditionally used to generate fluids, calm the spirit, and harmonize the Stomach and Intestines. Its nature is sour, astringent, and neutral, making it a gentle yet effective ingredient for daily herbal teas, sour plum drinks, and slow-simmered soups.

Key Selling Points

• Traditional food-herb (药食同源) ingredient
• Naturally sun-dried Sichuan-grown Wu Mei
• Whole dried fruit and pitted flesh options
• Ideal for sour plum drink and herbal tea
• 500g value pack for daily kitchen use

Quality & Sensory

Each batch is naturally sun-dried to preserve its deep charcoal-black skin, wrinkled texture, and firm, leathery flesh. The aroma is subtly smoky and fruity, with a pronounced sour note. When simmered, the fruit softens and releases a rich, tart, slightly sweet infusion that forms the backbone of classic sour plum beverages and cooling summer teas.

Technical Specifications

Usage Scenarios

• Sour plum drink (suan mei tang)
• Herbal tea blends
• Slow-simmered soups and broths
• Traditional congee and porridge
• Homemade fruit paste and sauce base

Traditional Uses

In folk herbal practice, Wu Mei is decocted into sour plum drinks, cooling summer teas, and gentle congee to support fluid balance and digestive comfort. It is a classic ingredient in suan mei tang, where it pairs with hawthorn, tangerine peel, and rock sugar. As a daily tea, it is brewed alone or blended with chrysanthemum and goji berry for a tart, refreshing infusion. In TCM, Wu Mei enters the Liver, Spleen, Lung, and Large Intestine channels, where it is traditionally used to astringe and preserve fluids, calm roundworms, and harmonize the middle burner.

FAQ Q&A