Mint, Coriander, Ginger and Brown Sugar Tea

Why people make this tea

When the weather shifts suddenly and a cold starts to creep in — that slightly sore feeling in the nose and throat, an unexpected sneeze, a shivery sense that something is coming — this is the moment this tea is made for. In Chinese food therapy, getting ahead of a cold in its earliest stage is everything. Mint disperses wind-heat from the surface of the body; coriander (especially the roots) promotes circulation and helps the body sweat out the invading pathogen; ginger warms from within and settles the stomach; and brown sugar provides gentle energy while tempering any harshness. Together they form a tea that is fragrant, fast, and genuinely comforting when you feel a cold coming on.

Who it suits / who should be cautious

• Best taken at the very first sign of a cold — chills, sneezing, runny nose, mild headache, or slight nausea
• Helpful for children with early fever and cold symptoms (especially with the coriander roots included)
• Not suitable for people with yin deficiency and internal heat, a generally weak constitution, or those who are already sweating excessively
• Pregnant women who are postpartum and feeling cold may drink this tea, but extra caution with clothing and wind exposure is advised

Why these ingredients (the food-therapy logic)

• Fresh mint (bo he): Disperses wind-heat from the body’s surface; traditionally used to relieve stuffy nose, headache, and mild fever at the onset of a cold
• Fresh coriander with roots (yuan sui): The whole plant, especially the roots, is considered more medicinally potent; traditionally used to promote sweating, disperse cold, and reduce fever in children
• Fresh ginger (sheng jiang): Warms the stomach, dispels cold, relieves nausea and chills; a classic ingredient in all cold-onset formulas
• Brown sugar (hong tang): Warms the middle, provides energy, and softens the astringency of the ginger and herbs

Ingredients (2–3 cups)

Ingredient	Amount	Notes
Fresh mint sprigs	3–4 sprigs	Washed, cut into sections
Fresh coriander with roots	3 stalks	Washed root-to-tip, cut into sections
Fresh ginger	4–5 slices	No need to peel
Brown sugar	To taste	Add at the end
Water	3 bowls (~700 mL)

Method

1. Wash the mint and cut into sections. Wash the coriander well from root to tip and cut into sections.
2. Bring 3 bowls of water to a rolling boil in a small pot.
3. Add all ingredients and boil for 10 minutes.
4. Add brown sugar to taste, stir to dissolve, and serve warm.
5. Drink while warm; rest and keep warm afterwards.

Bro Niu’s tips

The coriander roots hold more medicinal value than the leaves — try to use the whole plant. This tea also helps with mild digestive discomfort, nausea, and indigestion. Drink it warm and rest immediately after; a gentle sweat is a sign it is working. People who already perspire heavily, have a weak constitution, or have yin deficiency with internal heat should avoid this tea. It is not intended for a full-blown cold or high fever — see a doctor if symptoms worsen or fever climbs.

Community questions answered (selected)

• Q (Karman): I am in my postpartum confinement period and have just started coming down with a cold. Can I drink this tea? Bro Niu: You can drink this tea during confinement. Be especially careful about staying warm and avoiding draughts. Colds during confinement tend to take a little longer to resolve than at other times.

• Q (anonymous reader): My toddler came back from an activity class and got caught in the cold. Now she has non-stop runny nose. What can I make quickly to help? Bro Niu: You can make a quick soup with coriander, spring onion, ginger, and fish slices — use a generous amount, boil for 15 minutes, and have her drink it warm, then rest in bed. A gentle sweat will help clear the surface. If there is a sore throat, add one preserved egg to the pot.

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Published November 26, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.