Loquat Adenophora Almond Tea

Why people make this tea

Every spring when fresh loquats appear in the market, Nourilo likes to put a batch of this simple tea on the stove. Loquat flesh is tender, fragrant, and rich in vitamins; it has a long history in Chinese food therapy as a lung-soothing fruit. Paired with adenophora root — a classic herb for nourishing lung yin — and the classic duo of sweet and bitter apricot kernels, this tea is beautifully clear and refreshing. It is particularly well-suited to the kind of persistent, tickly cough that tends to flare up when the air is dry or after a respiratory illness has mostly resolved.

Method

1. Peel the loquat and cut the flesh into pieces. Crack the stone with the back of a knife and include it in the pot — do not discard it.
2. Soak and rinse the adenophora root and apricot kernels.
3. Combine all ingredients in a pot with 1.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer for 30 minutes until reduced to about 600 ml.
5. Strain and serve. Add rock sugar to taste if desired.

Nourilo’s Tips

The loquat stone is not wasted — cracking and simmering it along with the flesh contributes to the phlegm-dissolving quality of the tea. This brew is mild and pleasant, suitable for the whole family. Those with spleen deficiency or loose stools should not drink it. If fresh loquats are unavailable, dried loquat leaves (pi pa ye) can substitute, though the flavour and sweetness will differ.