To chillYam Cha TangMethod 1
1 Choose freshMume fruit,with the best being deep purple.
2 Add an appropriate amount of water to a pot and bring to a boil.Then add mume fruit and cook again.
3 Boil again, then add an appropriate amount ofsugar- if granulated sugar is unavailable, white sugar can be used as a substitute.
4 Stir while the sugar dissolves and boils, then turn off the heat.
5 Let it cool naturally before refrigerating to chill.
6 Serve when desired.

Method 2 for Chilled Yum Cha Tang

Ingredients: 8 kilograms Chinese plum,lemonjuice 50 grams,Sichuan ginger1.5 kilograms sugar-free syrup, 30 grams citric acid, 250 grams soy sauce, 120 kilograms concentrated sour plum juice to produce 384 kilograms of plum tea.

Production method:
1. Prepare the sour plum juice according to ingredient specifications.Wash the Chinese plums and add them to a copper or aluminum pot to boil, then filter (the remaining plums can be boiled with water and filtered). This yields concentrated Chinese plum juice.

2. Make the syrup.Dissolve sugar in water, adjust the concentration ofsugar water,filter out impurities, bring to a boil again, add other ingredients, stir until mixed, then cool for use.

3. Combine ingredients.Pour the cooled syrup into the concentrated sour plum juice to make sour plum syrup.

4. Add cold water or edible ice and filtered water to create plum tea.


There are two main methods for making chilled yam cha tang:Select fresh mume fruit, with deep purple ones being optimal.Add an appropriate amount of water to a pot and bring it to a boil. Then add the mume fruit, cook again until boiling, then add sugar or rock candy according to taste;


Stir while the sugar dissolves and boils, turn off the heat after boiling, let it cool naturally before refrigerating to chill.Serve when desired.Another method involves making sour plum juice with specified ingredients:Chinese plums 50 grams,milled rose hips50 grams,five-flavor berries10 grams,dates10 grams,lotus leaves