Processed Loranthus Lotus Longan Tea

Why people make this tea

Loranthus — the parasitic plant that grows on mulberry, loquat, and longan trees — is one of Nourilo’s favourite everyday tonic herbs, and the good news is that it is widely available and very affordable. The processed variety (zhi sang ji sheng) has been steam-treated to reduce any astringency, making for a cleaner, smoother-tasting tea. Combined with lotus seeds and the sweet, rich flavour of dried longan flesh, this becomes a genuinely pleasant drink that the whole family can enjoy. It is traditionally made in three variations depending on the occasion: with eggs and lotus seeds for early pregnancy to support the foetus; with black beans and longan for postpartum recovery; and with just lotus seeds and longan for everyday wellness — which is this version.

Method

1. Place the processed loranthus in a herb bag (soup bag) to contain the small leaves and twigs.
2. Soak the lotus seeds for 30 minutes; drain.
3. Rinse the dried longan flesh.
4. Combine all ingredients — loranthus bag, lotus seeds, and longan flesh — in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cook for 1 hour 30 minutes.
7. Add brown sugar to taste, stir until dissolved, and serve.
8. Eat the lotus seeds and longan along with the tea for full benefit.

Nourilo’s Tips

Placing the loranthus in a herb bag makes a big difference — the fine leaves and twigs are contained, so you do not have to pick through the lotus seeds and longan pieces to find them. Processed loranthus (zhi sang ji sheng) is available at Chinese herb shops and online. No need to blanch the loranthus — just soak for 30 minutes and discard the soaking water before cooking.