Lemongrass and Green Apple Tea

Why people make this tea

Lemongrass — known in Chinese as xiang mao (fragrant grass) because of its bright lemon scent — has long been used across Southeast and East Asia as a warming, circulation-moving drink. Green apple adds natural sweetness and a pleasant tartness, and the two together create a tea that is genuinely enjoyable: warming to the stomach, smooth on the throat, and aromatic enough to brighten up an afternoon. Nourilo came across an old wellness claim about this combination supporting knee cartilage and decided to simply try it — he found the flavour delightful and the effect gentle but real. Whether or not the cartilage claim holds up, it is a good-tasting everyday drink with sensible traditional backing.

Method

1. Rinse the lemongrass and cut into thin slices or roughly chop.
2. Wash the green apples; keep the skin on (for pectin), remove the core, and cut into chunks.
3. Place lemongrass and apple in a pot with 1.2 L of water.
4. Bring to the boil, then reduce to a simmer and cook for 20 minutes.
5. Strain or ladle directly into cups. Drink warm.

Nourilo’s Tips

Lemongrass is available year-round at shops selling Southeast Asian ingredients — typically very affordable. Green apples are stocked in most supermarkets. This tea requires no added sugar — the apple provides natural sweetness. It is suitable for all ages and makes a pleasant cold-weather drink. Those with stomach hyperacidity should moderate their intake. If you cannot find green apples, any apple variety can be used, though green apple is traditionally preferred for its liver-and-sinew associations.