Monk Fruit Flower Tea with Honey

Why people make this tea

Most people in the West have encountered monk fruit (luo han guo) as a natural sweetener, prized because its mogrosides are intensely sweet without raising blood sugar. But the flower of the monk fruit vine is a separate ingredient with its own traditional therapeutic profile — and considerably less sweet. The flowers have a subtly pleasant aroma and a mild taste, without the strong sweetness of the fruit. In traditional Chinese food therapy, monk fruit flower shares some therapeutic territory with the fruit — clearing heat and dampness, resolving phlegm, stopping cough, calming the lungs, and clearing the heart — but it is particularly noted for two things: relieving persistent, chronic coughs, and supporting the body in managing allergic responses. Monk fruit flowers are available at Chinese or Asian herb shops and online. Adding honey completes the tea gently and soothes the throat.

Method

1. Place the monk fruit flowers in a teapot.
2. Rinse once with boiling water and discard the first rinse.
3. Pour fresh boiling water over the flowers and steep for about 5 minutes.
4. Pour into a cup and allow to cool to a comfortable drinking temperature.
5. Stir in honey to taste and drink.

Nourilo’s Tips

Monk fruit flowers can be found at Chinese herb shops and online — look for the dried blossom form. The tea has a pleasant subtle fragrance. For a cooling, moisture-nourishing alternative to tackle coughs when monk fruit flowers are unavailable, Nourilo suggests making a brew with monk fruit (1/3 piece), snow pear (1 piece, core removed), simmered in 900 ml of water to make 600 ml — this combination can also clear heat and resolve phlegm.