Roxburgh Rose and Mulberry Tea

Why people make this tea

Roxburgh rose (ci li) is a Guizhou speciality with famously high vitamin C, plus vitamins K and P. It is traditionally used to strengthen the stomach, aid digestion and consolidate. On its own the taste is a little thin, so Nourilo pairs it with black mulberries, which traditionally nourish the blood and the liver and kidney. Together they make a fragrant little tea for those with weak digestion, poor appetite, and liver-kidney deficiency.

Method

1. Lightly rinse the dried Roxburgh rose and the mulberries.
2. Simmer in 1.2 L of water for 15 minutes down to 600 ml, and serve.

Nourilo’s Tips

The plant in the photo is the Roxburgh rose itself. This tea is fragrant and pleasant, and traditionally associated with better circulation. It is also valued by those guarding against the “three highs” and by people with fading vision. Dried ci li is available at Chinese or Asian grocers, or online.