Mulberry, Rose and Black Goji Tea

Why people make this tea

A friend brought Nourilo a bag of black goji berries back from a trip to Xinjiang. He normally uses red goji berries in food therapy and rarely uses the black variety, but black goji berries are rich in anthocyanins, antioxidant compounds associated with protecting the body from free radicals. They are often turned to for skin wellness, healthy ageing and immune support.

His friend gave him one important reminder: anthocyanins are very sensitive to heat. Using freshly boiling water to steep black goji berries can reduce their anthocyanin content, so water at around 60°C is preferable.

For this tea, Nourilo pairs black goji berries with dark mulberries, which are also valued for their antioxidants and traditionally associated with supporting the eyes, nourishing the blood and complexion. Rose flowers are added for their traditional use in soothing constrained “liver qi” and low mood. Together they make a fragrant tea traditionally enjoyed for skin nourishment, eye wellness and an even-looking complexion.