Savor summer with Chinese bayberries
en.hangzhou.com.cn   2022-06-23 10:12   Source:City Express Hangzhoufeel

The plum rain season, or "yellow plum days" in Hangzhou, is marked with constant rainfall when plums become mature and turn yellow. This year it started on June 10. This also signals the harvest time of some seasonal fruits, such as plums and mulberries.

Chinese bayberries hit the market along with the scorching summer. The Hangzhou locals serve this fruit in different ways.

Myrica Rubra, also called yangmei (Chinese: 杨梅), Chinese bayberry, Japanese bayberry, red bayberry, yumberry, or waxberry, is a subtropical tree grown fruit in East Asia and mainly in the south and central China. The tree's flowering period extends from March to April, with fruits growing from May to June. Usually harvested in June, the fruit is a crimson berry with a fuzzy and rough texture. The freshly picked ones are juicy, sweet, and slightly sour.

Where to pick Chinese bayberries

Linping District


Linping Chaoshan Scenic Spot is currently holding the Linping Chinese Bayberry Festival activities. The Chinese bayberry in Chaoshan mainly contains "Big Tanmei," "Dongkui," "Litchi Chinese bayberry" and other varieties. Among them, "Dongkui" is most welcome by tourists. Fresh and sweet, it is mainly distributed in the east area of the place along the both sides of Tanmei Road. In addition to picking Chinese bayberries, tourists may also stroll around the fair and experience the life pace of the Song Dynasty.


The Chinese bayberry garden in Qiaosi has more than 120 "Dongkui" hybrid trees, with the size of fruits as big as a ping-pong ball.

The entrance fee is 100 yuan per basket, which you may take away with you. No matter how much you eat in the garden, it is free of charge.

Xiaoshan District

Suoqian town

Xiaoshan has planted Chinese bayberries for nearly a thousand years. The Dujia Chinese bayberries are known the large, juicy and sweet fruits with small kernels.

The town has more than 400 hectares of Chinese bayberry forests and the fruits are ready to be gathered since mid-June.

Home made delicacies

Chinese bayberries are very hard to store and transport as they can be kept fresh for no more than three days. The locals preserve this seasonal fruit by making various drinks and desserts.

The simplest way is to freeze them and eat them as popsicles. To add flavors, you may also put some frozen Chinese bayberries in soda water or wine.

Another way to preserve them is to make them into jam with crystal sugar and lemon juice.


The Hangzhou residents usually soak the remaining Chinese bayberries with the Chinese Baijiu and crystal sugar for 15 to 25 days.

Locals also believe that the liquor and soaked Chinese bayberries are an herbal therapy for heat stroke and heat dysentery. Savoring a glass of Chinese bayberry wine or Yangmeijiu before dinner might be one of the most enjoyable moments in summer.

This kind of drink is easily found in many Hangzhou restaurants as many local owners like to make this wine in this season.

Drinks and desserts

Seasonal special drinks and desserts are seen in cafes, bakeries, and milk tea shops.

Foamy Foamy, a celebrity cake store in Hangzhou, launches an amount limited Chinese bayberry gelato and cake in June. The berries can be seen on the surface of the gelato, and the overall taste is not too sweet but very refreshing. The Chinese-bayberry-flavored cake is a must-order. Earl Grey tea cream is topped on the creamy cake, and the cream filling contains Chinese bayberry pulps. The sweet and sour taste of the fruit reduces the extreme sweetness of the cream.

In addition, Bamboo Coffee at the Wuliu Alley sells a cake with rich Chinese bayberry flavor by mixing cream and berry flesh thoroughly.

Some special Chinese bayberry-flavored drinks come into season as well. The street bar next to Kerry Center, "Linbei wants to Drink", serves its seasonal Chinese bayberry cocktail.

The Metal Hands Coffee in Dajing Lane has added Chinese bayberry sparkling water to its menu. The Chinese bayberries are processed in the store and served with sparkling water, bringing sheer freshness to the hot summer day.

Author:Jin Yingying Fang Jingyi  Editor:Li Jiameng