Tender Mulberry Shoot, Ophiopogon and Apricot Kernel Tea

Why people make this tea

Nourilo had half a bag of tender mulberry shoots left over from making a fragrant, light tea, and with a spell of dry weather he reached for ophiopogon and apricot kernels to round it out. This brew is traditionally used to nourish yin, cool the lungs and ease the dryness behind a tickly dry cough and a parched nose and mouth.

Method

1. Soak and rinse the ingredients.
2. First simmer the ophiopogon and apricot kernels in water for 20 minutes.
3. Add the tender mulberry shoots and simmer about 5 more minutes. Serve as a tea.

Nourilo’s Tips

If the cough is dry with sticky phlegm and the throat feels rough, you can add a little honey. The whole family can drink it. No tender mulberry shoots on hand? Use mulberry leaf instead. Skip this tea for a cold-type cough from wind-chill.