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Herbal & Flower Teas

Roasted Black Rice & Gynostemma Tea (Hei Mi Jiao Gu Lan Cha)

traditionally used to support immune function, lower blood lipids, and inhibit abnormal cell growth

By · Registered Nutritionist & TCM Practitioner

Prep
10 min
Cook
10 min
Total
20 min
Makes
1 pot
Immune Support
Roasted Black Rice & Gynostemma Tea (Hei Mi Jiao Gu Lan Cha)

Why people make this tea

Gynostemma (jiao gu lan) is sometimes called the “herb of immortality” in southern China and Vietnam, where it grows wild and has been used as a folk health tea for generations. Modern research has identified it as containing saponins structurally similar to some ginsenosides — the active compounds in ginseng — along with flavonoids, polysaccharides, and an impressive range of trace minerals and amino acids. Traditional Chinese medicine classifies it as mildly cooling, with the capacity to calm the mind, clear heat and toxin, and support qi. Paired with dry-roasted black rice — rich in anthocyanins and traditionally associated with blood nourishment and immune support — this tea strikes a balance between cooling and warming, making it comfortable for daily use. It is particularly valued by people looking for a simple food-therapy option to support general cancer prevention and immune health.

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Frequently asked questions

What are the two main ingredients in this tea, and what is each traditionally associated with?

The tea is made from dry-roasted black rice and gynostemma leaf. Black rice is traditionally associated with blood nourishment and immune support, while gynostemma is a folk health tea used for generations in southern China and Vietnam and is traditionally used to calm the mind, clear heat and toxin, and support qi.

How many cups does one pot make, and can the leaves and rice be steeped more than once?

One pot yields 2 to 3 refills. You can refill the teapot with freshly boiled water and steep again until the flavour fades.

Is this tea suitable for people with a cold constitution?

Because gynostemma is classified as mildly cooling, those with a cold constitution can add a few pieces of dried longan or goji berries to the pot for balance.

How do I tell if the black rice I am buying is genuine and not artificially dyed?

Good black rice has shiny grains with a deep, lustrous colour and uniform size, with very few broken or cracked pieces. When you scratch the outer layer the interior should be white; if the cracked cross-section is also black, the rice may be artificially dyed.

How long does this tea take to prepare from start to finish?

The total time is about 20 minutes: roughly 5 to 7 minutes to dry-roast the black rice over low-medium heat until fragrant, plus 10 minutes to steep after adding freshly boiled water.

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