Loquat and Rock Sugar Tea

Why people make this tea

Loquat season is short, and when fresh loquats appear at the fruit stall — even at thirty or forty dollars a pound — Nourilo says it is well worth picking some up. The fruit is beautifully sweet, rich in carotene, and packed with vitamins A, B, and C. In traditional Chinese food therapy, the entire loquat tree is considered useful: the fruit flesh is said to clear heat from the lungs and settle the stomach; the leaves are used to reduce phlegm; even the seeds have their applications. This simple tea — just fruit, seeds, and a little rock sugar — is one of the most accessible ways to ease a nagging cough, relieve a parched throat after illness, and settle a queasy stomach.

Method

1. Rinse the loquats well. Cut each fruit in half and remove the seeds. Set the seeds aside.
2. Lightly crush the seeds using the back of a heavy knife or a pestle — just enough to crack them.
3. Place the loquat halves (flesh and skin) and the crushed seeds into a pot with 1.2 L of water.
4. Bring to the boil, then reduce heat and simmer for 30 minutes.
5. Add rock sugar and stir until dissolved.
6. Strain through a sieve and drink the liquid warm. The fruit pulp may be discarded or eaten alongside.

Nourilo’s Tips

Loquat leaves can also be added to boost the cough-relieving effect — but you must first brush away the fine downy hairs on the underside of each leaf before cooking. If those hairs make it into the pot, they will irritate the throat and make coughing worse. Those with a cold-natured stomach can add a few slices of fresh ginger to warm the brew. This tea also offers gentle relief for general dizziness and mild headache.