Ginger-Jujube-Coix Seed Tea

Why people make this tea

If you find yourself feeling persistently tired, with a poor appetite and a thick coating on your tongue, traditional Chinese medicine often interprets these signs as a sluggish digestive system burdened with excess dampness. In Hong Kong’s humid climate, this pattern is extremely common — and especially pronounced in spring and summer when the air is thick with moisture.

Most people reach for cooling or draining herbs in this situation. But if cold hands and feet accompany the fatigue, Nourilo points out that a different approach is needed: one that warms the middle while also clearing dampness. That’s exactly what this tea does. Ginger and red dates provide gentle warmth; Chinese yam, coix seeds and lotus seeds work together to strengthen and settle the digestion.

The clever twist is the preparation: instead of boiling a pot each time, you grind or crush the ingredients, divide them into 10 individual tea bags, and steep one bag in boiling water whenever you need it. It’s a practical, make-ahead approach that fits into a busy life.

Method

1. Pit the red dates and chop them finely into a rough paste.
2. Slice the fresh ginger, then pound or crush the slices.
3. Crush or coarsely grind the Chinese yam, coix seeds and lotus seeds separately.
4. Combine all the prepared ingredients and mix well.
5. Divide the mixture evenly into 10 portions and place each portion into an individual drawstring tea bag.
6. Store the bags in an airtight container in the refrigerator.
7. To use: place one bag into a mug and pour over freshly boiled water. Steep for 15 minutes. Refill with boiling water once or twice, drinking until the flavour fades.

Nourilo’s Tips

This tea can be drunk throughout the year, but it is most beneficial during the damp spring and summer seasons, or for anyone who habitually eats cold or raw foods and finds their digestion suffers for it. Make sure to store the finished tea bags in the fridge — Hong Kong’s humidity can cause them to go off quickly if left at room temperature.

If you use shop-bought coix seed powder, Nourilo recommends dry-toasting it in a clean wok first to improve shelf life, then letting it cool completely before storing in a glass jar.