Mulberry Mistletoe Lotus Longan Egg Tea

Why people make this tea

This sweet egg tea is one of those time-honoured Cantonese home remedies that people have been making for generations. In its simplest form it is just sang ji sheng (Chinese mulberry mistletoe) simmered with a couple of eggs and a piece of rock sugar. Over time, lotus seeds and dried longan crept into the recipe, rounding out the flavour and deepening the nourishing effect. Nourilo notes that nowadays some herb shops sell a processed version of sang ji sheng — steam-treated, darker in colour, and noticeably less bitter — which makes the tea even more pleasant to drink. The result is a warm, gently sweet brew that many Cantonese families make regularly, especially for women who experience lower back tiredness and for those who want something calming before bed.

Method

1. Hard-boil the eggs, peel, and set aside.
2. Soak and rinse the sang ji sheng and lotus seeds.
3. Combine sang ji sheng, lotus seeds, and dried longan in a pot with 1.8–2.1 L of cold water.
4. Bring to a boil, then simmer for 45 minutes.
5. Add the raw cane sugar and the peeled hard-boiled eggs. Continue simmering until the sugar is fully dissolved.
6. Serve warm, eating the eggs and lotus seeds along with the liquid.

Nourilo’s Tips

The processed (steamed) sang ji sheng shown in the photo is noticeably darker and cleaner in appearance than the unprocessed variety; it tastes less astringent and makes for a much more pleasant drink. Regular consumption is said to support skin health as well. Pregnant women must replace the longan with red dates. Those with low blood pressure can still enjoy this tea by reducing the sang ji sheng to about 19 g. Do not steep sang ji sheng like a teabag — it needs proper simmering to release its properties.