Magnolia Bud, Perilla Leaf and Brown Sugar Ginger Tea

Why people make this tea

There is a small, furry, aromatic flower bud you will find in Chinese herbal medicine shops called xin yi hua — the bud of the magnolia tree, harvested before it opens. It has a distinctive, pleasantly spicy scent, and for centuries it has been the go-to herb in Chinese medicine for opening nasal passages. Fragrant, warming, and pungent, it is said to “travel upward to the head and face,” making it specific for nasal congestion regardless of whether the cause is a common cold or seasonal rhinitis. Combined with perilla leaves — which have well-documented anti-inflammatory properties in modern research — and ginger for warmth, this tea is quick to make (under ten minutes), genuinely aromatic, and traditionally well-suited for the kind of stuffy, blocked-nose discomfort that comes on in cold, damp weather. Best drunk while still warm.

Method

1. Lightly crush or bruise the magnolia flower buds to help release their aromatic oils.
2. Rinse the perilla leaves.
3. Place magnolia buds, perilla leaves, and ginger slices in a pot with 900 ml of water.
4. Bring to a boil, then simmer over medium heat for 7–8 minutes.
5. Remove from heat. Add brown sugar to taste and stir to dissolve.
6. Pour through a strainer and drink immediately while warm.

Nourilo’s Tips

Fresh perilla leaves are available at Chinese or Asian grocery stores, or online. Perilla has well-regarded anti-inflammatory properties, making it useful for general nasal inflammation as well as wind-cold congestion. Its gentle pregnancy-calming properties also make it a useful herb for expectant mothers — although in that case, leave out the magnolia buds and use perilla with ginger alone. Do not make a large batch and refrigerate it — the aromatic compounds in both magnolia and perilla lose potency quickly.