Purple-Backed Gynura & Hawthorn Tea

Why people make this tea

I first bought some purple-backed gynura in Tai O and simmered it into a sweet drink to chill — wonderfully tasty and refreshing. Later I bought some from a herb shop, but it never tasted quite as good (it had probably picked up the smell of the other herbs in the drawers). Purple-backed gynura is a classic for clearing summer heat and quenching thirst, and paired with hawthorn it helps cut grease and ease that heavy, stuffed feeling after rich, fatty meals — a friendly drink for people watching blood lipids, blood pressure and cholesterol.

Method

1. Rinse the purple-backed gynura and hawthorn.
2. Simmer in 1.5 L of water for 15 minutes.
3. Stir in slab sugar until dissolved, strain out the solids, and drink.

Nourilo’s Tips

Chilled, this tea is a hit with children too, and it makes a refreshing cooling drink for hot weather. The gynura sold at Tai O sometimes comes with liquorice (gan cao) included — you can simmer that in as well. If you have excess stomach acid, drink it after meals.