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.

Who it suits / who should be cautious

• Well suited for adults and older children dealing with phlegmy coughs, food stagnation, stomach fullness, or a sore throat
• The tea has also been used traditionally for morning sickness during pregnancy, though pregnant individuals should check with their doctor before using any herbal preparation
• Choose only intact, unblemished fruit for preserving — damaged pieces can spoil the whole batch

Why these ingredients (the food-therapy logic)

• Wampee fruit (huang pi / Clausena lansium): The entire fruit — skin, flesh, and pit together — is traditionally considered to move qi, dispel phlegm, support digestion, and gently clear the lungs
• Sea salt: Acts as the preserving medium; salt draws out moisture, creating a brine that keeps the fruit shelf-stable for months and concentrates its beneficial compounds

Ingredients (1 cup brewed tea per serving; recipe makes a preserved jar)

Ingredient	Amount	Notes
Wampee fruit (huang pi)	40–50 pieces	Choose the heart-shaped, slightly sour variety for best results
Sea salt	As needed	Enough to make alternating layers throughout the jar

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.

Bro Niu’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

Community questions answered (selected)

• Q (reader): Can I use iodized table salt to preserve the wampee? Bro Niu: Yes, iodized salt is fine to use.

• Q (CC): Can I rinse the wampee with water before preserving it? Bro Niu: Yes, rinse it with water first, then let it dry thoroughly. If you are worried about tap water, use cooled boiled water to rinse it, just to be safe.

• Q (reader, on phlegmy cough): My daughter has a lot of phlegm and was coughing all night. What can help? Bro Niu: You can try steaming a peeled and cored apple with 2 qian of fritillaria (chuan bei) powder and a little honey, with about two bowls of water, for half an hour. Give it to her for three consecutive days. Avoid watermelon — it is too cold and will worsen the cough.

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Published July 2, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.