Maidong and Smoked Plum Tea

Why people make this tea

Come summer, the body loses fluid through constant sweating, and it’s easy to feel drained and thirsty. Bro Niu has long noticed that sweet fizzy drinks only make thirst worse — the high sugar load spikes and crashes, leaving you more fatigued. This old two-ingredient tea takes a different approach: smoked plum and ophiopogon root gently work together to replenish body fluids and ease that relentless dry, parched feeling. It is also a comfort drink after a bout of loose stools has left you dehydrated. The taste is pleasantly tart-sweet, and children take to it readily.

Who it suits / who should be cautious

• People who sweat heavily in summer, feel fatigued, or are thirsty after a stomach upset or loose stools
• Adults and children alike — it is mild and not too cooling
• Pregnant women may drink this tea (per Bro Niu’s own Q&A: “麦冬乌梅茶怀孕都可以饮”)
• Those who dislike the smokiness of wu mei can soak the plums in water for 30 minutes before cooking

Why these ingredients (the food-therapy logic)

• Smoked plum (wu mei): In traditional Chinese food therapy, wu mei is considered sour and astringent — it is associated with consolidating fluids and easing summer sweating. The sourness also helps stimulate saliva.
• Ophiopogon root (mai dong): A sweet, slightly cold herb traditionally used to nourish yin and support fluid production. It is also associated with calming an overheated feeling in the chest.
• Raw cane sugar (chi sha tang): Adds gentle sweetness and is considered less disruptive to blood sugar than white refined sugar. Honey can be substituted.

Ingredients (2 cups)

Ingredient	Amount	Notes
Smoked plum, dried (wu mei)	~37 g (1 liang)	Soak 30 min first if smoky smell is strong
Ophiopogon root (mai dong)	~18 g (5 qian)	Dried form
Raw cane sugar (chi sha tang)	To taste	Substitute honey if preferred
Water	4 bowls (~800 ml)

Method

1. Rinse the smoked plum and ophiopogon root under running water.
2. Place both ingredients in a small pot with 4 bowls of water.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Stir in raw cane sugar or honey to taste.
5. Serve warm or at room temperature. The liquid cooks down to roughly 2 bowls.

Bro Niu’s tips

• If you find wu mei (or nan zao dates) have a strong smoky smell, soak them in water for about half an hour before cooking to mellow the flavour.
• If someone at home dislikes smoked plum, you can leave it out and add a small amount of dried hawthorn (shan zha) instead.
• Rock sugar (bing tang) can be used in place of raw cane sugar — just add a little.

Community questions answered (selected)

• Q (Kiki): The dried wu mei and black dates I bought have a heavy smoky smell — is that normal, and how do I remove it? Bro Niu: Yes, wu mei and nan zao (southern dates) naturally carry a faint smoky scent. Just soak them in water for about half an hour before you cook them and the smell will ease.

• Q (Selene): Can I drink this tea while pregnant? Bro Niu: Yes, maidong-wumei tea is fine during pregnancy.

• Q (Joyce): If I have no raw cane sugar, what else can I use? Bro Niu: Honey works perfectly as a substitute.

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Published May 14, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.