Black Goji Berry and Mulberry Tea

Why people make this tea

Mulberries have long been one of Nourilo’s favourite ingredients — the fruit of the mulberry tree is celebrated in Chinese food therapy for its wide range of traditional associations: nourishing the liver and kidneys, supporting vision, promoting lustrous hair, lubricating the intestines, and even being linked to anti-ageing effects. The fresh fruit has a very short season, but the dried deep-purple version is available year-round and makes a wonderful brewing base. Paired with black goji berries — a newer but increasingly popular ingredient rich in the same dark anthocyanin pigments — this two-ingredient tea is both visually striking and deeply nourishing by traditional standards. It was designed especially for people who spend long hours staring at screens and find their eyes growing tired and strained.

Method

1. Place black goji berries and dried mulberries into a teapot or heatproof cup.
2. First, pour a small amount of boiling water over the ingredients, swirl gently, and pour it off — this is a quick rinse to remove any dust.
3. Pour in a full cup of freshly boiled water.
4. Cover and steep for 10 minutes.
5. Stir in honey.
6. Sip throughout the day, re-steeping with fresh hot water as needed until the colour fades.

Nourilo’s Tips

This tea has a pleasantly sweet, slightly fruity flavour. Nourilo published this recipe in his book “Drink Your Way to a Better Constitution.” For those managing diabetes who have a liver-kidney yin deficiency pattern, this tea is especially suitable — just skip the honey or use maple syrup instead. The tea can be re-steeped multiple times throughout the day until the fruit loses its colour and flavour. If your eyes are also itchy or produce sticky discharge on waking, Nourilo suggests adding a small pinch of chrysanthemum flowers (ju hua) to help clear liver heat.