Dried Guava Tea

Why people make this tea

Guava is well known as a tropical fruit, but its leaves and dried fruit have a long history of use in traditional medicine across Asia. In Cantonese food therapy, dried guava fruit is used as a simple daily tea with two main areas of traditional benefit: supporting blood sugar balance and soothing an irritated throat. The science on guava and blood sugar is genuine — guava extract has been studied for its effect on post-meal glucose levels — but Nourilo’s recommendation is characteristically practical: brew a cup each day, alongside sensible eating, rather than as a “cure.” Guava tea bags from Taiwan are now widely available, as are slices of dried guava, and both work equally well.

Method

1. Place the dried guava slices in a teapot or infuser.
2. Rinse once with boiling water and discard that first rinse.
3. Pour in fresh boiling water and steep for 7 minutes.
4. Pour and drink warm. The same slices can be re-steeped multiple times until the colour and flavour fade.

Nourilo’s Tips

Dried guava can be found at herb and flower-tea shops, as well as some Chinese or Asian grocers, or online. It can also be paired with green luoshen flower (lu luo hua / Hibiscus sabdariffa) for a tea associated with supporting blood pressure, cholesterol, and blood sugar together. Nourilo suggests 3–4 times per week for regular support, rather than every single day — giving the body room to do its own work. For a practical blood-sugar supporting routine, he also recommends: cooking rice with a few pieces of pumpkin added, and between meals drinking a tea made from fresh apple (with skin, cored) simmered with a tablespoon of goji berries.