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. Nourilo 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.

Method

1. Rinse the smoked plum and ophiopogon root under running water.
2. Place both ingredients in a small pot with 1.2 L 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 600 ml.

Nourilo’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.