Mulberry Leaf, Chrysanthemum, and Stevia Leaf Tea

Why people make this tea

Mulberry leaf is one of the most versatile and underappreciated ingredients in the Chinese herbal pantry, yet it remains widely available at Chinese herb shops at very reasonable prices. Stevia leaf, the natural zero-calorie sweetener, is equally accessible. Brewing these two together with chrysanthemum and a sliver of tangerine peel produces something genuinely useful — a pleasant daily tea that supports the eyes, calms liver heat, and needs no added sugar.

This tea is particularly popular with people who stare at computer screens all day, those who sleep too little, or anyone who notices their eyes looking red, feeling hot, or producing more discharge than usual. In the traditional Chinese framework, these signs are associated with what is called “liver heat” or “yin deficiency with rising fire” — and this gentle tea is a classic daily remedy for that pattern.

Method

1. Rinse all ingredients briefly.
2. Place in a small pot with 900 ml of water.
3. Bring to a boil, then simmer for 5 to 6 minutes.
4. Pour into cups and drink warm over the course of the day — 2 bowls total. No additional sugar is needed; the stevia provides natural sweetness.
5. This tea can be brewed in larger quantities: scale up to 19 g of each ingredient and 8 g of licorice root (gan cao) to serve 4 to 5 people. Do not refrigerate; drink at room temperature.

Nourilo’s Tips

There is no need to add sugar — stevia leaf makes the tea naturally sweet. Do not drink it chilled from the refrigerator; room temperature or warm is ideal. If you cannot find stevia leaf, licorice root slices (gan cao) at 4 to 5 slices work as a pleasant substitute. Those who enjoy it can add 2 to 3 pitted red dates for extra nourishment. All ingredients are available at Chinese or Asian grocers, or online.