Mulberry Honey Concentrate (Sang Shen Mi Zhi)

Why people make this concentrate

Mulberries are one of those ingredients that look like an ordinary fruit but have a long history in traditional medicine. The deep, almost-black dried variety in particular is considered to be the “fully-ripened essence” of the mulberry tree — rich in anthocyanins and other compounds that modern research has found beneficial for the retina and general circulation. In traditional Chinese food therapy, mulberries are linked to nourishing the liver and kidneys, the two organs traditionally associated with the health of the eyes, hair, and intestines.

Rather than simply boiling a tea, this recipe calls for three separate extractions to draw out the full benefit of the dried fruit, then reducing the combined liquid to a thick syrup. The result keeps in the fridge and can be taken by the spoonful each morning and evening — a convenient habit for anyone who spends long hours looking at screens or is beginning to notice changes in hair or bowel habits.

Who it suits / who should be cautious

• Well suited to adults who use their eyes heavily, those with habitual constipation, or those with early signs of kidney-liver deficiency (tinnitus, dizzy spells, early grey hair, dry eyes)
• Particularly helpful for middle-aged and older adults, where Bro Niu notes the benefits are greatest
• Those with weak digestion or frequent loose stools should avoid this preparation — it is moistening and cooling, which may worsen their condition
• Children should not consume large quantities of mulberries due to tannin content interfering with iron and calcium absorption
• Refrigerate and consume within a reasonable timeframe (about 2–3 weeks)

Why these ingredients (the food-therapy logic)

• Dried mulberries (sang shen zi): Considered sweet and cold in nature; in classical texts, mulberries are said to tonify liver and kidney, calm wind, and supplement fluids; modern science confirms their high anthocyanin content and support for retinal health
• Honey: Moistening, gentle on the stomach, and traditionally considered to harmonize and support the function of medicinal preparations; adds natural sweetness and helps preserve the concentrate

Ingredients (1 bottle)

Ingredient	Amount	Notes
Dried mulberries	8 liang (~300 g)	Deep black, fully ripened dried variety preferred; red-brown works too
Honey	To taste	Stir in at the end, off heat

Method

1. Rinse the dried mulberries and place them in a pot with 4 bowls of water. Bring to a boil and simmer for 30 minutes. Pour off and reserve the liquid (first extraction).
2. Return the spent mulberries to the pot. Add another 4 bowls of water. Simmer for another 30 minutes. Pour off and reserve the liquid (second extraction).
3. Repeat a third time: add 4 more bowls of water, simmer 30 minutes, and collect the liquid (third extraction).
4. Combine all three extractions in a clean pot. Simmer over low heat, stirring occasionally, until the liquid reduces to a thick, syrupy consistency. This may take 20–40 minutes.
5. Remove from heat. Allow to cool slightly, then stir in honey to taste.
6. Once fully cooled, pour into a clean glass jar and store in the refrigerator.
7. To use: take 1 tablespoon morning and evening, stirred into warm water.

Bro Niu’s tips

The deep-black, fully ripened variety of dried mulberry is the most nourishing — if you can find it, that is the one to use. It is available at Chinese or Asian grocers, or online. The reddish-brown kind (sometimes sold as “sang zao”) also works, though the black variety is considered more potent. Store the finished concentrate in the fridge and take it consistently for best results. Those with blood sugar concerns should check with a doctor before using honey-sweetened concentrates, and may simply reduce or omit the honey.

Community questions answered (selected)

• Q (Huang Tai): I bought the deep black mulberries. Previously I thought you recommended the golden-yellow ones for steeping in wine to nourish the kidneys. Did I misunderstand? Bro Niu: No, the black variety is definitely the preferred one — the most fully ripened and the most nourishing. I only mentioned the yellow-gold kind as an alternative if you cannot find the black ones. The black, fully-ripened dried mulberry is best.

• Q (bba): My hemoglobin is low — can I drink this mulberry concentrate? Bro Niu: Low hemoglobin has several possible causes — iron deficiency, folate deficiency, B12 deficiency, thalassemia, or kidney problems — so you really should see a doctor to identify the specific reason. That said, mulberry concentrate does support blood nourishment, and it is best taken on a full stomach.

• Q (Huang Tai): How do I make the wine-soaked version with longan to nourish the kidneys? Bro Niu: For the wine infusion, use dried mulberries and dried longan in equal amounts — for example 4 liang of each. The ratio of fruit to wine is 1:2, so you will need about 1 jin of glutinous rice wine. Soak the mulberries and longan in just enough glutinous rice wine to cover, then steam over water for 20 minutes. Allow to cool completely before sealing in a glass jar with the remaining wine. Infuse for 14 days before drinking. Glutinous rice wine has a low alcohol content and is suitable for daily moderate use.

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Published August 28, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.