Fresh Lemon and Mint Tea

Why people make this tea

Bro Niu is someone who takes dental health seriously — having lost three teeth from poor dental care during pregnancy, she now brushes thoroughly and gets a clean every six months. She rarely has gum problems or bad breath as a result. But bad breath is a common and socially difficult problem for many people: no amount of gum-chewing or water seems to help. This two-ingredient tea is elegant in its simplicity. Fresh lemon has well-documented antibacterial properties that directly target the harmful bacteria in the mouth responsible for odour. Fresh mint — used whole, stems and leaves together — contains menthol, which effectively neutralises bad breath compounds and cools what traditional food therapy calls “stomach fire.” Together they make an antimicrobial, anti-inflammatory tea that is also helpful for indigestion and wind-heat headaches.

Who it suits / who should be cautious

• Anyone bothered by bad breath, particularly when linked to digestive heat or stomach fire.
• People with indigestion, bloating, or wind-heat headaches will also find this tea helpful.
• Fresh mint is best: choose sprigs with abundant leaves, vibrant green colour, and strong fragrance. Unused sprigs can be wrapped in kitchen paper and kept in the refrigerator for 4–5 days.

Why these ingredients (the food-therapy logic)

• Fresh lemon (xian ning meng): Naturally rich in citric acid and vitamin C; associated with antibacterial action against oral pathogens, freshening the mouth, and supporting immune function. Adding it off the heat preserves the volatile aromatic compounds.
• Fresh mint (xian bo he): Its menthol content is specifically associated with neutralising odour compounds and reducing stomach fire (which in Cantonese food therapy is a common contributor to bad breath). The stems carry useful volatile oils as well as the leaves.

Ingredients (2 cups)

Ingredient	Amount	Notes
Fresh lemon slices	3 slices	Added after heat is off
Fresh mint sprigs	2–3	Stems and leaves, rinsed
Crushed rock sugar	to taste

Method

1. Rinse the mint thoroughly, using both the stems and leaves.
2. Place the mint in a small pot with 2 cups of water.
3. Bring to a gentle boil and simmer for 5 minutes.
4. Add the rock sugar and stir to dissolve.
5. Turn off the heat. Add the lemon slices and leave to steep for a few minutes before drinking.
6. Drink warm. Re-steep or chew a leaf or two of the mint for best effect.

Bro Niu’s tips

• For best results, eat a few of the mint leaves while drinking the tea — the direct contact with oral tissue is more effective.
• This tea also helps with indigestion and headaches caused by wind-heat.
• When choosing fresh mint at the market, look for sprigs with lots of leaves, a deep green colour, and a strong menthol fragrance. To store unused mint, wrap in dry kitchen paper and refrigerate — it keeps well for 4–5 days.

Community questions answered (selected)

• Q (Susanna, reader): After exercise, I need electrolytes but commercial sports drinks are too sweet. Is there a home option? Bro Niu: Try roasted barley tea (da mai cha) — available in sachets at most large supermarkets. Brew a pot and drink after exercise; you can stir in a teaspoon of glucose to replenish energy. American ginseng (hua qi shen) and wolfberries (gou qi zi), one tablespoon each steeped as a tea, is also excellent for recovery.

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Published June 2, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.