Meishan is known not only for its tea but also in the winter months another deliciousness is produced: sugar. But no sugar, but ginger sugar. This is vegan and is produced here biologically.
The process lasts for several hours until finally, the sugar comes out. First, the ginger, which grows here only during the winter months, must be harvested and pressed. The resulting juice boils then, without further additions, 4 to 5 hours. Subsequently, the mass is poured onto a sheet and is cooled down by brushing.
Like the originate plant, Ginger sugar is slightly sharp, and the locals recommend it to black tea or cold and hot water.