Jiaogulan Tea

Why people make this tea

Jiaogulan (Gynostemma pentaphyllum) is sometimes called “southern ginseng” because it contains gypenosides — compounds closely related to the ginsenosides that make ginseng famous. In traditional Chinese food therapy, it is valued as an adaptogen: something that helps the body cope with stress, supports immune defences, and contributes to overall vitality. Some research has explored its potential in supporting cardiovascular health and blood lipid regulation, though human clinical evidence is still developing. Its tea has a rich, lingering flavour and a beautiful deep green colour — pleasantly different from most herbal teas.

Who it suits / who should be cautious

• Suitable for most adults as a general wellness tea
• People with a cold or deficient constitution should add a few red dates or dried figs to balance the mild cooling nature
• People with low blood pressure should not combine jiaogulan with rosemary (which also affects blood pressure through a different mechanism)
• Not recommended for young children under 3 years old

Why these ingredients (the food-therapy logic)

• Jiaogulan (jiao gu lan / Gynostemma pentaphyllum): Contains gypenosides structurally similar to ginsenosides; traditionally used in Chinese medicine to tonify the body’s vital energy (zheng qi), support the immune system, and reduce fatigue; also known in some regions as “jin sang zi” (golden throat herb) or “wu ye shen” (five-leaf ginseng); some traditional users associate it with a protective role against cellular changes, though this should not be interpreted as a cancer treatment

Ingredients (1 pot)

Ingredient	Amount	Notes
Dried jiaogulan leaves	1 tablespoon (~3 g)	Tender leaf-only grades are best for steeping; stem-and-leaf grades are cheaper and better for simmering

Method

1. Place the jiaogulan leaves into a teapot or heatproof cup.
2. Pour in a small amount of boiling water; swirl briefly to rinse and discard.
3. Pour in fresh boiling water to fill the pot.
4. Steep for about 3 minutes, then pour and drink.
5. Re-steep with additional boiling water as needed until the flavour is spent.

Bro Niu’s tips

The flavour of jiaogulan is rich and lingering — quite distinctive. Look for a tender-leaf (young shoot) grade at a Chinese herbal medicine shop for the best steeped cup; the whole-plant version with stems is very affordable and suits simmering with red dates for a slightly sweeter, less intense drink. Jiaogulan is also known as “jin sang zi” at some shops — do not let the different name confuse you. It pairs nicely with a piece of dried fig to warm and mellow the tea slightly.

Community questions answered (selected)

• Q (Lingling): My mother has lymphoma and lung cancer and keeps coughing terribly. Can she drink jiaogulan tea? Does it help with coughing? Bro Niu: Jiaogulan (also called jin sang zi) can be paired with dried figs — steep one tablespoon of jiaogulan with one dried fig, sliced, and add some ophiopogon root (mai dong) for a cough that is persistent. Fresh figs are also excellent and can be eaten separately. Please ensure your mother is under specialist medical care.

• Q (jen): I have a cold constitution. How should I drink jiaogulan tea? Bro Niu: Try steeping jiaogulan together with red tea (black tea) or a few slices of dried fig — the fig is warming and will reduce the cooling effect. One tablespoon of jiaogulan per brew. Re-steep until the flavour fades.

• Q (Ling): Can this be drunk every day? Is it suitable for everyone? Bro Niu: Jiaogulan can be drunk regularly, but young children under 3 should avoid taking tonic teas in general. Adults can drink it daily if it suits their constitution.

---

Published April 18, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.