Product Overview
Wu Mei, also known as Chinese plum or Mume fruit, is a traditional dried fruit made from the immature green fruit of Prunus mume, a species native to East Asia. While traditional processing methods may involve smoking, the non-smoked variety is more common today, especially for medicinal and culinary use. This version is steamed or boiled and then sun-dried or low-temperature baked, preserving more of the fruit’s natural acidity and medicinal qualities.
Wu Mei differs significantly from North American plums (Prunus domestica). While the latter are larger, sweet, and juicy—ideal for fresh consumption or jam-making—Wu Mei is small, highly sour and astringent, and primarily used after processing. It is not suitable for raw consumption and is mainly valued for its therapeutic effects and role in traditional formulations, functional beverages, and cooking.
In Traditional Chinese Medicine (TCM), Wu Mei is classified as sour and astringent in flavor and neutral in nature. It is said to enter the Liver, Spleen, Lung, and Large Intestine meridians. Wu Mei has a broad range of therapeutic functions, which are detailed as follows:
1. Astringes the Lung to Stop Chronic Cough
Wu Mei is commonly used to treat chronic, dry, or weak coughs, especially in cases of lung qi deficiency. Its astringent nature helps to consolidate lung qi and reduce excessive coughing. It is often paired with herbs such as Schisandra and E Jiao.
2. Stops Diarrhea and Firms the Intestines
It is particularly effective in cases of chronic diarrhea or dysentery due to spleen deficiency or cold. Its sour and astringent properties help to restrain leakage from the intestines. A classical use is seen in Wu Mei Wan, a well-known TCM formula for treating diarrhea with mixed heat and cold symptoms.
3. Relieves Abdominal Pain from Intestinal Parasites
Wu Mei is traditionally used for worm-induced colic pain, often occurring with symptoms like cold limbs, vomiting, or irritability after eating. It can both expel parasites and calm abdominal cramping, and is frequently combined with hot or bitter herbs such as Sichuan pepper (Chuan Jiao), dried ginger, and Coptis (Huang Lian) in complex formulas.
4. Generates Body Fluids and Relieves Thirst
For those suffering from yin deficiency, dry mouth, or thirst due to febrile disease, Wu Mei can help by stimulating saliva and fluids. It is often used in sour plum drinks (Suan Mei Tang), which are not only refreshing in summer but also gently nourishing.
5. Stops Excessive Sweating and Stabilizes Collapses
In more serious conditions involving excessive sweating, collapse of qi, or fluid depletion, Wu Mei may be used to help retain body fluids and stop abnormal leakage. While not a primary herb for this use, it plays a complementary role in stabilizing the body’s yin and fluids.
Our Wu Mei is natural, unsweetened, and retains the pit. It is made through steaming, followed by sun-drying or low-temperature dehydration, with no added sugar, no artificial ingredients, and no smoking. This preserves the fruit’s natural sourness, astringency, and medicinal properties. It is especially suited for natural health applications, DIY herbal teas, and formulations for wellness products. Its authenticity and simplicity make it a preferred choice for those seeking clean, traditional remedies.
How to use:
Herbal Teas: 2–3 Wu Mei plums steeped in warm water, optionally combined with licorice root, rock sugar, or dried tangerine peel.
Suan Mei Tang (Sour Plum Beverage): A cooling, slightly sour traditional drink made with Wu Mei, Hawthorn, Licorice, Osmanthus or Roselle, and Rock Sugar. Used to quench thirst and aid digestion.
Cooking: Often used in stews and braised dishes to add depth and a mildly tangy flavor, especially in pork or duck recipes.
Classical Formulas: The most notable is Wu Mei Wan, indicated for mixed cold/heat internal conditions, roundworm infestations, and chronic diarrhea.