Mulberry Shoot Tea (Sang Ya Cha)

Why people make this tea

After spending long days at the computer, Nourilo noticed his eyes turning red and feeling heavy — that familiar screen-fatigue that so many of us know well. He remembered a packet of sang ya cha he had bought from a Chinese herbal retailer in Sai Ying Pun some months earlier and had nearly forgotten about. Two cups later, the redness and discomfort had noticeably eased. Despite the name, this tea is not made from the mulberry tree (Morus) — it comes from the young buds and tender leaves of the tea-stripe maple (Acer ginnala). It is sometimes sold as nü er hong or qing sang tou in Hong Kong herbal shops. The taste is mild and pleasant: gently sweet with a faint hint of bitterness, and easy to drink throughout the day.

Method

1. Place the sang ya cha leaves in a small teapot or infuser.
2. Pour a small amount of boiling water over the leaves and quickly discard this first rinse — this brief wash removes any dust or impurities.
3. Pour in fresh boiling water and let the tea steep for about 5 minutes.
4. Pour and drink. The leaves can be re-steeped multiple times until the flavour fades.

Nourilo’s Tips

This tea has a clean, pleasant fragrance that suits the whole family. For a richer flavour and an extra boost for the eyes, try adding a small handful of chrysanthemum flowers (ju hua) and a few goji berries (gou qi zi) to the same pot. The combination is a classic in Cantonese wellness culture for tired, overworked eyes.