Herbal & Flower Teas
Wampee Leaf Tea
traditionally associated with supporting the body's defences against seasonal flu and clearing wind-heat
Why people make this tea
During Lunar New Year, Cantonese flower markets are full of bundles of wampee leaves tied together with pomelo leaves. The pomelo leaf bundle is traditionally used for cleansing rituals and freshening the home; the wampee leaf bundle serves a different purpose — it is taken indoors and brewed into a tea. According to classical herb references, wampee leaves contain volatile oils, phenols, flavonoid glycosides, and amino acids. Their aroma is pleasantly fragrant; their nature is described as acrid, slightly bitter, and mildly warm. Because they lean warm rather than cold, they are considered suitable even for people with a more delicate constitution. Traditionally, a cup of this tea during flu season is considered a simple way to support the body’s natural defences.
Who it suits / who should be cautious
- Traditionally considered suitable for most people, including those with a weaker or more sensitive constitution, because the leaves are mildly warming rather than cold.
- Pregnant women and those on medication should consult a healthcare provider before drinking herbal teas regularly.
Why these ingredients (the food-therapy logic)
- Wampee leaves (huang pi ye): Traditionally used in Cantonese folk medicine to dispel wind-heat, clear seasonal toxins, and support the body against respiratory illness. The leaves contain aromatic volatile compounds — which is also why they must not be cooked for too long, as extended heat destroys these compounds.
- Rock sugar (bing tang): Added to mellow the slight bitterness and make the tea more pleasant to drink. Rock sugar is considered gentler on the stomach than refined white sugar in Chinese dietary tradition.
Ingredients (about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh wampee leaves (with stems) | 2–3 liang (75–113 g) | Rinse well |
| Rock sugar | to taste | Added at the end |
Method
- Rinse the wampee leaves and stems thoroughly. Use scissors to cut them into shorter pieces, about 3–4 cm long.
- Place in a pot with 6 bowls of water (about 1.4 litres).
- Bring to a boil over high heat, then cook on a medium simmer for about 20 minutes until the liquid reduces to roughly 4 bowls.
- Add rock sugar to taste and stir until dissolved.
- Strain and serve warm. Suitable for the whole family during flu season.
Bro Niu’s tips
Do not cook for too long — the beneficial volatile compounds in the wampee leaves will dissipate with prolonged heat. Twenty minutes is sufficient. During periods of heavy seasonal flu, Bro Niu suggests making a pot for the whole household as a simple wellness measure. Wampee leaves are available at Chinese or Asian grocers and some herbal medicine shops; they are most plentiful around the Lunar New Year season.
Published January 31, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
