Red Gynura, Ginger & Brown Sugar Tea

Why people make this tea

Red gynura (hong bei cai, Gynura bicolor) is a leafy vegetable common in markets across southern China and Southeast Asia. Despite sometimes being sold under the name “zibeitian kui,” it is botanically distinct — it has no sour flavour, and its tender leaves carry a subtle, pleasant fragrance. In folk food therapy, it has long been prized for its iron content and is associated with supporting healthy blood levels and easing menstrual pain. Nourilo combines it with warming ginger and brown sugar to create a tea that is as beautiful in colour as it is simple to prepare.

Method

1. Rinse the red gynura leaves thoroughly.
2. Combine the gynura and ginger slices in a pot with 1.5 L of water.
3. Bring to a boil, then simmer over medium-low heat for about 30 minutes, reducing to about 900 ml.
4. Strain out the solids. Stir in brown sugar until dissolved.
5. Drink warm. The deep purple-red colour is a natural feature of this tea.

Nourilo’s Tips

This tea has a pleasant flavour and a strikingly beautiful deep red-purple colour. Note the important caution: pregnant women and those with liver disease should not drink this tea. It is traditionally considered helpful for women’s pelvic wellness and also has a mild complexion-nourishing effect.