Salted Wampee Tea

Why people make this tea

Wampee (huang pi) is a small, aromatic fruit with a brief harvest season around early summer. Because the season is so short, the traditional approach is to preserve it in sea salt so the fruit’s benefits can be enjoyed year-round. A spoonful of the brined fruit steeped in hot water makes a tangy, warming tea that has traditionally been used to ease bloating after a heavy meal, calm a phlegmy cough, soothe a scratchy throat, and even settle nausea during early pregnancy. The whole fruit — skin, flesh, and pit — is used together because each part is believed to contribute differently: the skin has a mild diuretic quality, the flesh supports digestion and lung comfort, and the seed is traditionally valued for relieving cramping and stomach pain.

Method

1. Wash the wampee fruit thoroughly, then set them out in direct sunlight for a full day to dry.
2. Take a clean glass jar with a lid. Spread a generous layer of sea salt on the bottom.
3. Add a single layer of wampee fruit on top of the salt, then sprinkle more salt over the fruit.
4. Continue alternating layers of fruit and salt until the jar is nearly full.
5. Finish with a thick layer of salt on top, then seal the lid.
6. Store the jar in a cool, shaded place. The fruit will be ready to use after about 4 to 5 months, once the fruit has released its juices and is fully submerged in brine.
7. To brew: place 3 to 5 salted wampee pieces (with their brine) into a cup and steep with boiling water for 5 to 10 minutes before drinking.

Nourilo’s Tips

• Use only whole, undamaged fruit — a cracked or bruised piece can cause the batch to mold
• Once the preserved wampee releases liquid, make sure all the fruit stays submerged in the brine; any pieces above the liquid line may go bad
• If you cannot find sea salt, ordinary iodized table salt works fine
• To rinse the fresh fruit before salting, use cooled boiled water rather than tap water if you are concerned about introducing bacteria
• Fresh wampee fruit is available seasonally at Chinese or Asian grocers; dried or preserved versions can sometimes be found online