Fresh Mulberry and Longan Tea

Why people make this tea

Fresh mulberries have a brief seasonal window each spring and early summer. In Chinese food therapy, they are considered one of the most valuable seasonal fruits for nourishing the blood and yin — the cooling, fluid-like vital substance that supports calm, deep sleep. The berries are associated in TCM with conditions linked to blood and yin deficiency: dizziness, poor sleep, premature greying of the hair, nervous exhaustion, and constipation from dry intestines.

Paired with longan flesh — a dried fruit with a long history in Cantonese tonic cooking — the combination becomes a warming, gently calming tea that settles the heart and supports the mind. Together they make a delicious, naturally sweet beverage that the whole family can enjoy during the season.

Method

1. Gently rinse the fresh mulberries in cool water and drain.
2. Rinse the dried longan flesh briefly.
3. Add both ingredients to a pot with 1.8 L of water.
4. Bring to a rolling boil, then reduce to a low simmer.
5. Simmer gently for 20 minutes until the liquid reduces to about 900 ml.
6. Add rock sugar to taste and stir to dissolve.
7. Serve warm. Eating the mulberries and longan together with the tea enhances the effect.

Nourilo’s Tips

Eat the fruit too — it is sweet and delicious, and the whole-fruit benefit is greater than the liquid alone. This tea is good for two people per batch. If you are lucky enough to find mulberries when they are abundantly in season, consider making a mulberry preserve (sang shen gao): simmer fresh mulberries with longan, goji berries, and red dates together with water and a little rock sugar until it reduces to a thick, jammy consistency. Stored in a clean jar in the fridge, a spoonful stirred into warm water each day is a convenient year-round tonic. If fresh mulberries are unavailable, use 19 g (about 19 g) of dried mulberries instead.