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.

Who it suits / who should be cautious

• Suitable for adults and children with nasal congestion, runny nose (clear), sneezing, or wind-cold headache
• Good for allergic rhinitis (nasal sensitivity), particularly when symptoms are worse in cold weather
• Best used warm, and consumed promptly after preparation
• Pregnant women: omit magnolia buds entirely — perilla and ginger are both safe during pregnancy
• Do not store the brewed tea for multiple days in the refrigerator; the aromatic compounds degrade quickly

Why these ingredients (the food-therapy logic)

• Magnolia flower buds (xin yi hua): Warm and pungent in nature. The classical Chinese herb specifically used to unblock the nasal passages and treat all forms of rhinitis and nasal congestion. Its aromatic volatile oils are the active component — this is why the buds are crushed before use and why you should not over-boil them. Can be used in both cold-type and heat-type rhinitis depending on what it is combined with.
• Perilla leaves (zi su ye): Warm and pungent. Known in Western herbal literature for its anti-inflammatory flavonoid content. In traditional Chinese food therapy it is used to dispel cold and wind, resolve surface symptoms, and settle the stomach. Also traditionally considered to calm the fetus, making it safe in pregnancy (the magnolia, however, is not).
• Ginger (sheng jiang): Warming, pungent, and stimulating. Promotes perspiration to help clear wind-cold from the body surface.
• Brown sugar (hong tang): Warming. Rounds out the sharp pungency of the herbs and makes the tea pleasant to drink.

Ingredients (2 cups)

Ingredient	Amount	Notes
Magnolia flower buds (xin yi hua)	12 g (3 qian)	Lightly crush or bruise before adding; available at Chinese herb shops
Fresh perilla leaves (zi su ye)	40 g (1 liang) fresh, or 12 g (3 qian) dried	Fresh leaves available at Chinese or Asian grocery stores; dried available at herb shops
Fresh ginger	3–5 slices	More for stronger warming effect
Brown sugar	To taste	Add at the end
Water	3 bowls (~750 ml)

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 3 bowls 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.

Bro Niu’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.

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Published February 28, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.