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.

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.

Nourilo’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.