Old-Style Sour Plum Drink Herbal Pack (Suan Mei Tang) — Rose, Mint, Osmanthus & Hawthorn Tea Blend

Old-Style Sour Plum Drink Herbal Pack (Suan Mei Tang, 酸梅汤) is a traditional Chinese summer refreshment blend built around Wū Méi (乌梅, smoked dark plum), Shān Zhā (山楂, hawthorn fruit), and Luò Shén Huā (洛神花, roselle calyx), layered with Bò Hé (薄荷, mint), Guì Huā (桂花, osmanthus flower), Sāng Shèn (桑葚, mulberry fruit), Gān Cǎo (甘草, licorice root), and Chén Pí (橘皮, aged tangerine peel). Each 25 g handmade sachet is portioned for a single pot of hot-brewed tea, giving a tart, fragrant, gently sweet infusion that has been a beloved seasonal drink in Chinese households for generations.

Key Selling Points

• Traditional Suan Mei Tang recipe with nine food-herb ingredients
• Built on smoked dark plum, hawthorn, and roselle calyx
• Balanced with mint, osmanthus, mulberry, licorice, and tangerine peel
• Ten pre-portioned 25 g handmade sachets, 250 g total
• Hot-brew format for a tart, aromatic, lightly sweet cup

Quality & Sensory

Each sachet holds a colorful, fragrant mix: deep mahogany smoked plums, ruby-red roselle calyces, amber hawthorn slices, dried green mint leaves, golden osmanthus blossoms, dark mulberry fruit, and pale licorice and tangerine peel pieces. The dry blend carries a bright, sweet-tart aroma with floral osmanthus and cool mint notes. Once steeped in hot water, the liquor turns a clear garnet red and delivers a layered taste—tart plum and roselle up front, soft hawthorn and mulberry sweetness in the middle, and a cooling mint-and-osmanthus finish. Crystalline rock sugar is included in the pack, so the brew lands gently sweet rather than sharp.

Technical Specifications

Usage Scenarios

• Hot-brewed summer refreshment at home
• Chilled over ice as a warm-weather drink
• Served alongside rich or oily meals
• Everyday herbal tea for guests and family gatherings
• Seasonal gift or pantry staple for sour plum drink lovers

Traditional Uses

In Chinese folk practice, Suan Mei Tang is a classic summer decoction, simmered in a clay pot and shared chilled on hot afternoons. The blend follows traditional food-herb pairing logic: sour plum and hawthorn lead the tart base, roselle deepens the ruby color and brightens the acidity, mulberry rounds out the body, licorice and rock sugar harmonize the flavors, and mint with osmanthus lift the aroma. Beyond the classic drink, home cooks use the same ingredients in cooling congee, fruit-based summer soups, and lightly sweetened herbal punches. It is a familiar taste in northern and central Chinese households, where a jar of chilled sour plum drink is a small ritual of seasonal nourishment.

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