Luo Han Guo & Chicken Bone Herb Tea (Ji Gu Cao)

Why people make this tea

Chicken bone herb (ji gu cao) is one of the most commonly used plants in Cantonese herbal teas — widely available at Chinese and Asian grocery stores and herb shops for its association with liver support and clearing damp-heat. Spring is the season Chinese medicine most associates with the liver, and wet, humid spring weather creates the perfect conditions for internal dampness to build up. For people who work overtime, stay up late, or have been feeling that foggy, throat-dry, heavy-limbed fatigue, this tea is one of Nourilo’s go-to recommendations. The addition of luo han guo (monk fruit) — particularly the low-temperature-dried premium “golden” variety — adds a beautiful natural sweetness without sugar, and brings its own lung-moistening and thirst-quenching qualities to the blend. The result is a pleasantly sweet tea that does not taste harsh or medicinal.