Method
- Rinse the wu mei plums, hawthorn, licorice and tangerine peel under cold water for 30 seconds to remove dust. Soak in 500ml cold water for 30 minutes to rehydrate.
- Combine the soaked herbs and their soaking water with the remaining 1.3L water in a heavy pot. Bring slowly to a simmer over medium-low — never a hard boil, which turns the licorice bitter.
- Cover and simmer 30 minutes. The liquid should darken to a rich tea-like amber and reduce slightly.
- Add the rock sugar and the osmanthus flowers. Stir until the sugar dissolves. Simmer five more minutes — the osmanthus releases its honey-floral perfume.
- Strain through a fine sieve into a heatproof jug. Discard the solids. Taste — the drink should be sour first, with a faintly herbal-medicinal back note and a delicate floral lift.
- Cool to room temperature, then refrigerate at least two hours. Pour over a tall glass of ice. The drink is meant to be cold, slightly tart, and to coat the throat — a true Beijing summer remedy for heat exhaustion.
Common questions
Can Suan Mei Tang be made ahead?
Suan Mei Tang is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is Suan Mei Tang spicy?
Suan Mei Tang as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Suan Mei Tang vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Suan Mei Tang to make at home?
Suan Mei Tang is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can Suan Mei Tang be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Suan mei tang has been Beijing's summer drink for at least 700 years — it appears in Yuan dynasty palace records as an imperial recipe. The street version, sold from huge brass barrels by hutong vendors with a chant, is being squeezed out by bottled cola, but the recipe survives in homes and tea houses. The smoked plums (wu mei, literally 'black plum') are processed at high heat over wood, giving the drink its signature deep colour and slight smokiness. Each ingredient has a function in traditional Chinese medicine; the drink is considered cooling for the body in heat.
