Sour plum tea is a traditional must-have drink to quench thirst in summer. There is a widely known saying in Taiwan, “Drinking sour plum tea in summer, all the heat will fade away.” The tea can dispense of heat, quench thirst, relieve fatigue, and revitalize. It is also easy to make. Let’s learn how to make this tea.
Ingredients﹕
- Black plums: 30 g (3 tbsp)
- Dried tangerine peel: 15 g (1 ½ tbsp)
- Mint leaves: 5 g (1 tsp)
- Mulberries: 20 g (1 tbsp)
- Hibiscus: 15 g (1 ½ tbsp)
- Hawthorn berries: 20 g (1 tbsp)
- Licorice: 15 g (1 ½ tbsp)
- Sugar: 30 g (3 tbsp)
- Osmanthus flowers: 5 g (1 tsp)
Instructions:
- Wash ingredients 1-7, place in a gauze bag, and tie the bag tightly.
- Place the bag in a container and cover it with cooled boiled water for 10 to15 minutes.
- Pour 2 liters (8 cups) of water into a pot, add the soaked bag of ingredients, bring the water to a boil over high heat, and then turn to low heat and simmer for 30 minutes.
- Add the sugar and simmer for 10 more minutes before removing from the heat.
- Remove the bag of ingredients from the pot, sprinkle with the osmanthus flowers, and serve.
Friendly Reminders：
- Soak the ingredients long enough so they can absorb enough water to become soft. This will make the sour plum tea richer in flavor.
- Sour plum tea is cold in nature and contains many plant acids. People with a cold constitution, weak spleen and stoma, or sensitive gastrointestinal tract should not drink too much. Diabetics should also pay attention to their sugar intake.