Sour plum soup, this well-loved beverage, carries a history that spans two thousand years, representing one of the oldest traditional drinks of the Chinese. During the Warring States period, our ancestors already knew how to extract the sourness from plums for use in beverages. The modern recipe for sour plum soup that we enjoy today can be traced back to the royal tea house of the Qing Dynasty. Sour plum soup became popular in the palace, especially favored by Emperor Qianlong. It is said that he enjoyed drinking sour plum soup both before and after meals, not only to cool off and refresh the throat but also to counteract greasiness and maintain a healthy figure.
酸梅湯這種膾炙人口的飲料具有兩千年厚重的歷史沈澱，他是中華民族最古老的傳統飲料之一。春秋戰國時期，中華祖先就已經懂得以梅子提取酸味作為飲料。而我們現代人喝的酸梅湯配方則源自清代宮廷御茶坊。清朝時，酸梅湯風行於宮闈，尤其受到乾隆皇帝的喜愛。據說他餐前飯後都愛喝酸梅湯，不但消暑潤喉，還能去油膩，保持健美身材。
Ingredients: Ume, Roselle, Licorice, Osmanthus, Hawthorn, Glucose, Citric Acid
成份：烏梅、洛神花、甘草、桂花、山楂、葡萄糖、檸檬酸
Instructions: Pour a packet of sour plum juice powder into a water glass, add about 200ml of boiling water, stir well and serve. Add ice cube to the mix, taste better when chilled.
沖泡方法：將一包酸梅湯倒入水杯中，加入約200毫升沸水，攪拌均勻即可飲用。加入冰塊，口感更佳。
