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Tonic Drinks & Waters

Fresh Mulberry Tonic Wine

traditionally used to nourish liver and kidney yin, support vision, ease tinnitus, promote sleep, and support healthy hair and bowel regularity

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
10 min
Total
30 min
Makes
1 bottle; daily dose: 10–15 mL
Cleansing & RegularityChildren's WellnessSkin & Natural BeautyLiver WellnessKidney & Urinary WellnessSleep & CalmBone & Joint WellnessEye WellnessEveryday Balance
Fresh Mulberry Tonic Wine

Why people make this wine

When mulberries come into season — those plump, deep-purple or red-brown berries that appear for only a brief window each year — it is the perfect time to make a batch of this tonic wine. Mulberries are one of the most highly regarded fruits in Chinese food therapy for liver and kidney yin nourishment. They are associated with the cluster of symptoms that in Chinese medicine point to a depleted liver-kidney yin pattern: dizziness, tinnitus, insomnia, hair that is going grey too early, and a persistent dry quality to the throat, eyes, or cough. Macerating the cooked fruit in rice wine extracts the active compounds and preserves them; a small daily measure keeps the benefits working steadily over weeks. The taste is pleasant — gently sweet, fruity, and warming.

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Frequently asked questions

What is Fresh Mulberry Tonic Wine traditionally used for?

This tonic wine is traditionally used to nourish liver and kidney yin and is commonly associated with relieving dizziness, tinnitus, insomnia, premature grey hair, dry cough, and lower-limb joint aching as part of a balanced diet.

How much of this wine should I take each day?

The traditional daily dose is 10–15 mL, roughly 2–3 teaspoons. The recipe specifically notes you should not exceed this amount.

Is this wine suitable for someone with diarrhoea?

No. The recipe states that those with diarrhoea should avoid this tonic wine.

When is the best time of year to make this recipe, and can it be made outside of mulberry season?

Fresh mulberries are generally available in spring, from May to June. Deep-purple dried mulberries are available year-round at Chinese or Asian grocers and can be substituted — steam them briefly for 7 minutes, allow to cool, then macerate in wine for 2 weeks.

How long does it take to prepare, and how much does one batch make?

The recipe takes about 30 minutes of active preparation, after which the wine needs to macerate for 2–3 days before drinking. One batch yields one bottle, taken at a daily dose of 10–15 mL.

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