Herbal & Flower Teas
Cogon Grass and Corn Silk Tea
traditionally used to clear heat, promote fluid metabolism, and support liver and gallbladder health
Why people make this tea
When the body accumulates excess heat — from rich food, stress, or simply the summer season — many people reach for cooling, diuretic teas to restore balance. Fresh cogon grass root (mao gen) is one of the most widely trusted cooling herbs in Chinese food medicine: it is traditionally associated with cooling the blood, stopping bleeding, supporting healthy urination, and working against viral infections — including liver conditions. Corn silk (su mi xu, the silky threads attached to fresh corn cobs) is used across many culinary wellness traditions worldwide and is particularly associated in Chinese food therapy with benefiting the liver and gallbladder, clearing jaundice, and supporting kidney health. Together, these two simple ingredients make a tea that is clean, mild, and suitable for regular use by the whole family during warmer months or whenever the body feels overheated.
Who it suits / who should be cautious
- Suited to adults and children who tend to accumulate heat, especially during warm weather or after excessive fried, spicy, or rich food.
- Particularly associated with supporting those recovering from mild jaundice, those with high blood pressure, diabetes, gallbladder inflammation, or mild oedema.
- Cooling in nature — those with a cold or deficient digestive constitution (chronic loose stools, cold limbs, easily upset stomach) should not consume this frequently. Not for long-term daily use.
- If using dried cogon grass and dried corn silk, the quantities and preparation are similar; fresh is preferred when available.
Why these ingredients (the food-therapy logic)
- Cogon grass root (mao gen): Traditionally associated with cooling blood, clearing heat-toxins, supporting healthy urination, and counteracting viral liver conditions. One of the most commonly used cooling herbs in southern Chinese folk medicine.
- Corn silk (su mi xu): Traditionally used to benefit the liver and gallbladder, clear mild jaundice, support diuresis, and help with blood sugar regulation. Also found in Western herbal traditions as a kidney tonic.
Ingredients (4 bowls / 3–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh cogon grass root (xian mao gen) | 1 liang (~38 g) | Wash and cut into sections |
| Fresh corn silk (xian su mi xu) | 2 liang (~75 g) | Wash thoroughly |
| Water | 6 bowls (~1.2 L) | — |
Method
- Wash the cogon grass root and cut into sections.
- Wash the fresh corn silk.
- Combine both ingredients in a pot with 6 bowls of water.
- Bring to a boil, then reduce to a simmer and cook until the liquid reduces to about 4 bowls.
- Strain and drink warm or at room temperature.
Bro Niu’s tips
This tea is light and refreshing — regular use is associated with helping the body clear accumulated toxins. It is beneficial for people managing high blood pressure, diabetes, gallbladder inflammation, or mild swelling. However, because it is cooling in nature, those with a cold digestive constitution should not drink it too often.
Community questions answered (selected)
- Q (reader): Can this tea be taken alongside medication? Bro Niu: (No direct answer on this specific point in the comments. As a general caution: leave at least 2 hours between any food-therapy preparation and prescription medications, and consult your doctor if you have a specific medical condition.)
Published September 16, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
