Black Mulberry, Wolfberry and Toasted Wheat Tea

Why people make this tea

Dried black mulberries — sometimes labelled as hei sang zao (black mulberry dates) at Chinese herb shops — are a remarkably versatile ingredient: they store easily, can be eaten as a snack, steeped as a tea or added to soups, and concentrate the berry’s notable nutritional profile. Black mulberries are exceptionally rich in anthocyanins and the trace element selenium, both associated with antioxidant protection and the inhibition of cellular damage. In traditional food therapy, they nourish yin, enrich the blood, support the liver and kidneys, and are thought to be particularly beneficial for the eyes and the skin. Paired with wolfberries (arguably the most well-known eye-supporting food-therapy ingredient) and toasted wheat grains (which have a calming, heart-nourishing quality), this tea is a gentle daily ritual for screen workers, those with restless nights or anyone wanting to tend to their eyes and nerves with something pleasant to drink.

Method

1. Rinse all three ingredients briefly under cold water.
2. Place everything in a pot with 1.5–1.8 L of water.
3. Bring to a boil, then reduce heat and simmer for 30 minutes until reduced to about 900 ml.
4. Serve warm. The mulberries and wolfberries are pleasant to eat directly from the cup.

Nourilo’s Tips

This tea is naturally sweet and easy to enjoy every day — old and young alike will find it agreeable. Dried black mulberries are high in natural sugar, so people with diabetes should keep their intake moderate and pay attention to how their body responds. The berries can also be eaten as a standalone snack or added to other soups and congees. If making an “eight treasure tea” (ba bao cha) blend at home, dried mulberries make an excellent component alongside hawthorn, longan, wolfberry, rose buds, chrysanthemum and red dates — use roughly equal small amounts of each.