Prune & Green Plum Fermented Drink (Prunus mume & Prunus domestica) — Probiotic Botanical Beverage

Prune & Green Plum Fermented Drink is a liquid botanical beverage made from Green Plum (Prunus mume, Qīng Méi 青梅), Prune (Prunus domestica, Xī Méi 西梅), and fermented enzyme cultures. In Traditional Chinese Medicine (TCM), Green Plum is known as Wū Méi (乌梅) when smoke-processed, a sour, astringent food herb that enters the Liver, Spleen, Lung, and Large Intestine channels, traditionally used to generate fluids, calm the spirit, and harmonize the middle. Prune is a Western food-herb fruit long valued for moistening the intestines and supporting smooth digestion. Together they form a tangy, gently fermented daily beverage rooted in both Eastern food therapy and modern botanical wellness traditions.

Key Selling Points

• Fermented Green Plum and Prune botanical beverage
• Traditional food-herb fruits: Prunus mume and Prunus domestica
• Enzyme fermentation for a tangy, living flavor
• Contains prebiotic and probiotic-friendly fruit bases
• OEM and private-label customization available

Quality & Sensory

The drink pours as a clear, deep amber liquid with a faint rosy undertone from the prune and green plum infusion. Its aroma is bright and fruity, with a gentle fermented tang reminiscent of aged plum wine. On the palate it is tart and refreshing, with a soft sweetness from the fruit and a clean, slightly astringent finish that lingers pleasantly. Served chilled, it is crisp and lively; served at room temperature, the fermented notes open up and the plum character becomes rounder and more mellow.

Technical Specifications

Usage Scenarios

• Daily morning or afternoon wellness drink
• Chilled refreshment after meals
• Served at wellness studios and beauty salons
• Base for private-label or OEM beverage lines
• Gift or sampler for fruit-beverage lovers

Traditional Uses

In folk herbal practice, Green Plum (Wū Méi) is decocted into sour, fluid-generating teas and paired with hawthorn, tangerine peel, and rock sugar to make a classic summer thirst-quencher. Prune is stewed into congee, soaked in warm water, or eaten as a daily fruit to support gentle intestinal movement. Blending the two into a fermented drink places this old food-therapy pairing into a modern daily ritual: a small glass in the morning, a chilled serving after a rich meal, or a shared bottle at the tea table.

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