Bitter Melon & Green Tea

Why people make this drink

After the Great Heat arrives and temperatures sit in the mid-30s, people who work outdoors or who tend to run hot can find themselves with a bitter taste in the mouth, an unpleasant burning thirst, flushed and irritated eyes, and a general sense of inner heat. This two-ingredient tea is Nourilo’s simple answer for those moments. Bitter melon is one of the most cooling vegetables in the Cantonese kitchen, with particular affinity for the heart, liver, and lungs. Simmered briefly to extract its cooling juice and then steeped with a small amount of green tea, the result is a mildly bitter drink with a pleasant aftertaste of sweetness — the classic “bitter return” (hui gan) that Cantonese drinkers appreciate. It is also a well-regarded daily tea for those managing high blood pressure or blood sugar, as both bitter melon and green tea have been studied for metabolic support.

Method

1. Wash the bitter melon. Halve lengthways, scoop out the seeds and pith, then cut the flesh into chunks.
2. Place the bitter melon in a pot with 1.2 L of water. Bring to the boil and cook for 20 minutes.
3. Turn off the heat. Add the green tea leaves to the pot.
4. Cover and let steep (infuse) for 10 minutes.
5. Strain and drink while warm or at room temperature. The slight initial bitterness will be followed by a pleasant sweet aftertaste.

Nourilo’s Tips

This tea has a mild bitter flavour but finishes with a pleasant sweetness — that aftertaste is part of what makes it satisfying. It is a good everyday wellness drink for those managing the “three highs.” However, people with cold and weak digestion should not drink this regularly, as it is quite cooling in nature.