Mulberry Leaf, Chrysanthemum & Reed Root Tea

Why people make this tea

In traditional Chinese food therapy, colds and respiratory infections are divided into two patterns: “wind-cold” (chills, clear runny nose, no fever or thirst) and “wind-heat” (mild fever, sore or dry throat, slight thirst). If you tend to run warm — your throat gets scratchy or dry after eating a little spicy or fried food — you fall into the heat-leaning category, and this tea was designed for you. Mulberry leaf, chrysanthemum, and reed root are all gently cooling herbs that work together to ease throat dryness and support the body when a wind-heat cold is brewing.

Who it suits / who should be cautious

• Well suited to people with a warm or heat constitution, especially during hot, humid weather
• Those with red, irritated eyes (eye redness with visible blood vessels) will also find this tea helpful
• People with a cold or deficient constitution — chronically cold hands and feet, poor digestion, frequent loose stools — should avoid this tea or use it only occasionally
• Not intended for young children with a weak spleen-stomach

Why these ingredients (the food-therapy logic)

• Mulberry leaf (sang ye / Morus alba): Traditionally used to dispel wind-heat, clear liver fire, and brighten the eyes; associated in Chinese medicine with easing headaches, red eyes, and dry coughs caused by lung heat
• Chrysanthemum (ju hua / Chrysanthemum morifolium): One of the most well-known cooling flowers in Chinese food therapy; valued for clearing heat, calming eye irritation, and dispersing wind; the variety shown is tai ju (small bud chrysanthemum), which has an especially concentrated fragrance
• Reed rhizome (lu gen / Phragmites australis): A gentle but effective herb for clearing heat from the lungs and stomach, and for generating fluids to relieve thirst and dry throat

Ingredients (1 bowl)

Ingredient	Amount	Notes
Dried mulberry leaf	6 g (2 qian)
Dried chrysanthemum flowers	6 g (2 qian)	Tai ju (bud chrysanthemum) preferred — stronger fragrance
Dried reed rhizome	9 g (3 qian)
Water	2.5 bowls

Method

1. Rinse all ingredients briefly.
2. Place the rinsed herbs in a small saucepan with 2.5 bowls of water.
3. Bring to a boil, then simmer for about 10 minutes until reduced to approximately 1 bowl.
4. Pour into a cup and drink warm. A small amount of honey may be added if desired.

Bro Niu’s tips

This is a light, pleasantly fragrant tea that is suitable for both adults and older children. It is also a good choice for anyone whose eyes are red or have visible blood vessels — the combination of mulberry leaf and chrysanthemum is especially valued for eye-related heat symptoms. Note: people with a cold spleen-stomach constitution should not use this tea.

Community questions answered (selected)

• Q (Lucina): My daughter is 6 and keeps getting runny nose and green mucus; she has eaten Chinese and Western medicine but it won’t clear up. What can she drink? Bro Niu: Try simmering 6 magnolia buds (xin yi hua), and 6 g each of honeysuckle flowers (jin yin hua) and chrysanthemum in 3.5 bowls of water for 10 minutes, reducing to 1.5 bowls. Give her this for 3 days in a row — it helps reduce inflammation and clear nasal mucus. If your daughter has G6PD deficiency, leave out the honeysuckle and use a small pinch of green tea instead.

• Q (Mrs. Su): Recently I have thick phlegm sticking to my throat, and at night my nose gets blocked. When I lie flat I cough badly and food triggers intense throat itching and coughing. What can I do? Bro Niu: Try simmering 2 pickled plums (wu mei), 1 tablespoon chrysanthemum, 6 magnolia buds (xin yi hua), and 3 g liquorice root (gan cao) in 3 bowls of water for 7 minutes to make 2 bowls. Take this for 2–3 days — it helps dispel wind, stop the throat-itch, and clear nasal drip.

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Published April 27, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.