Black Goji Berry and Black Mulberry Tea

Why people make this tea

Black goji berries have become one of the most talked-about ingredients in Chinese wellness circles in recent years — and with some justification. Unlike the familiar red goji berry, the black variety (Lycium ruthenicum) contains very high levels of anthocyanins, the same family of plant pigments responsible for the deep colour of blueberries and blackcurrants, and which are associated with antioxidant and anti-inflammatory activity. Pairing them with dried black mulberries — another anthocyanin-rich fruit with a long history in Chinese herbal use — creates a tea that turns a striking purple-blue in the cup and has a pleasantly sweet, slightly tangy taste. In the traditional framework, both fruits are closely linked to the liver and kidneys, and by extension to the health of the eyes, the blood, and the capacity to sleep soundly.

Who it suits / who should be cautious

• Well suited to adults who experience eye fatigue or dryness, early signs of blurry vision, difficulty sleeping, constipation, or hearing that seems to be gradually fading
• A pleasant daily tea for anyone looking for a long-term, anthocyanin-rich addition to their wellness routine
• Three times a week is sufficient; no need to drink it every day
• Can be taken on an empty stomach

Why these ingredients (the food-therapy logic)

• Black goji berry (hei gou qi zi, Lycium ruthenicum): Contains vitamin E, carotenoids, flavonoids, and goji polysaccharides. These polysaccharides are associated with liver cell protection and have been studied for their potential to support sleep quality. Traditional use focuses on tonifying liver and kidney, improving vision, and building blood.
• Dried black mulberry (hei sang shen zi, Morus nigra): A classical Chinese tonic ingredient. Traditionally associated with nourishing liver and kidney yin, moistening dryness, promoting bowel regularity, and supporting hearing. Also rich in anthocyanins.

Ingredients (1 to 2 cups)

Ingredient	Amount	Notes
Black goji berries	1 tablespoon	Available from Chinese herbal shops
Dried black mulberries	1 tablespoon	Available from Chinese herbal shops
Water	enough to fill a small teapot	60 to 70 degrees C ideal; boiling also fine

Method

1. Place both ingredients in a small teapot or heatproof cup.
2. Pour a small amount of hot water over the berries and quickly discard this first rinse to clean the ingredients.
3. Pour in fresh hot water — ideally around 60 to 70 degrees Celsius to preserve vitamin C, but boiling water is also acceptable. Steep for 7 to 8 minutes.
4. Pour and drink. Re-steep multiple times until the flavour fades.
5. For best results, eat the softened berries after drinking the tea — they contain the most nutritional value.

Bro Niu’s tips

This tea has a naturally sweet, clean taste — neither hot nor cooling in nature, so it is quite balanced. The berries turn the water a beautiful deep purple. Aim for three times a week rather than every day. Eat the berries after drinking — the polysaccharides and anthocyanins in the berries themselves are more concentrated than in the tea water. One important note: do not add conventional tea leaves (like pu-erh or black tea) to this infusion. Compounds in tea leaves may interfere with the blood-nourishing, liver-protecting effects of both berries.

Community questions answered (selected)

• Q (Wing): I normally drink pu-erh tea. Can I steep these berries together with pu-erh tea leaves? Bro Niu: It is better not to mix tea leaves into this infusion. Certain compounds in tea can interfere with the blood-nourishing and liver-protecting properties of the black goji and mulberry. Keep them separate.

• Q (Mag): Can I drink this tea every day? Is it fine to have it on an empty stomach? Bro Niu: Three times a week is plenty — there is no need to drink it daily. Drinking it on an empty stomach is perfectly fine.

• Q (kambe): I am around 40, have presbyopia, severe floaters, and very high myopia. What ingredients can help? Bro Niu: You can cook a soup with prepared he shou wu (5 qian), ligustrum fruit (nü zhen zi), goji berries, and mulberry (3 qian each), black soybeans (1 liang), and southern dates (nan zao, 5 pieces) with pork shin — simmer for 2 hours, suitable for the whole family, twice a week. For daily tea, mulberry and chrysanthemum together are a good long-term habit for eye health.

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Published June 28, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.