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. Bro Niu combines it with warming ginger and brown sugar to create a tea that is as beautiful in colour as it is simple to prepare.

Who it suits / who should be cautious

• May be helpful for women experiencing menstrual discomfort, those who feel cold easily, or those recovering after childbirth who wish to support their blood
• Pregnant women and those with liver disease should not use this tea

Why these ingredients (the food-therapy logic)

• Red gynura (hong bei cai, Gynura bicolor): Rich in minerals including calcium, iron, and zinc; traditionally associated with nourishing and supporting healthy blood and easing bleeding discomfort
• Fresh ginger (sheng jiang): Warming in nature; supports circulation and reduces the cooling effect of the herb; traditionally helps alleviate discomfort from cold
• Brown sugar (hong tang): Gently warming and sweet; in Chinese food therapy, associated with warming the abdomen and supporting circulation

Ingredients (3 bowls)

Ingredient	Amount	Notes
Red gynura (hong bei cai)	3 liang (~113 g)	Fresh; wash well
Fresh ginger (sheng jiang)	3–4 slices
Brown sugar (hong tang)	To taste	Add at the end

Method

1. Rinse the red gynura leaves thoroughly.
2. Combine the gynura and ginger slices in a pot with 5 bowls (~1 L) of water.
3. Bring to a boil, then simmer over medium-low heat for about 30 minutes, reducing to about 3 bowls.
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.

Bro Niu’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.

Community questions answered (selected)

• Q (欣): I have been on medication for an endocrine condition for two months. My appetite is poor, my mouth tastes bland, my menstrual flow is light, and my hands and feet are cold. What soup might help? Bro Niu: You could try making a lean pork soup with Chinese yam (huai shan), lotus seeds (lian zi), poria (fu ling), euryale seeds (qian shi) — each 5 qian — plus cinnamon twig (gui zhi) 3 qian, 5 red dates, and 3 ginger slices. Use 6 bowls of water, cook 1 hour down to 4 bowls. This supports the spleen and aids digestion and absorption. Two portions per week.

• Q (BJ): I had a uterine polyp removed a year ago and may have another one developing. What soups can I drink to support my uterus? Bro Niu: Seeing a Chinese medicine doctor for regular monitoring would be ideal. Avoid cold and raw foods; eat and drink warm. Foods like red beet (hong cai tou), black wood ear, and sea vegetables are helpful. For example, borscht (Russian-style soup with red beet) nourishes qi and blood, and the red beet actively supports circulation.

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Published July 5, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.