Steamed Mulberry Mistletoe, Lotus Seed and Egg Sweet Tea

Why people make this tea

Old Cantonese teahouses used to serve a mulberry-mistletoe, lotus-seed and egg sweet tea, but as flashier desserts took over, this faintly bitter classic slipped off the menu. Nourilo thinks that is a shame — mulberry mistletoe is cheap yet well loved in traditional kitchens, said to nourish the liver and kidneys, strengthen sinew and bone, and settle the body. These days pharmacies sell a steamed version that loses the bitterness while keeping its gentle reputation, so the tea is mild enough for the whole family.

Method

1. Hard-boil the eggs, then peel.
2. Rinse and soak the mulberry mistletoe; remove the cores from the lotus seeds; pit the red dates.
3. Simmer the mistletoe, lotus seeds and dates in 2.1 L of water for about 40 minutes, reducing to 600–900 ml.
4. Add the peeled eggs and rock sugar; once the sugar dissolves, serve.

Nourilo’s Tips

This tea is smooth, fragrant and nourishing — fine for young and old. It is traditionally regarded as helpful for those who tire easily or feel chest tightness, and is a favourite for pregnant and postpartum women.