Mung Bean, Poria and Pearl Barley Herbal Drink

Why people make this drink

In traditional Chinese medicine, the liver’s “window” for detoxification and blood cleansing is believed to occur between 11 pm and 2 am. Habitual late nights — staying up past midnight — are thought to disrupt this process, gradually burdening the liver over time. The signs that often appear: bad breath, persistent acne, irregular periods, nasal sensitivity, dark under-eye circles, low energy and dull complexion. This drink is designed as a gentle, everyday remedy for those patterns. Mung bean is one of the most respected “liver-cleansing” ingredients in Cantonese food culture, particularly valued for helping the body eliminate metallic toxins. Paired with poria (which resolves dampness and calms the mind), yi mi barley (which reduces water retention and has traditional anti-inflammatory associations) and a small amount of raw licorice root (a classic detoxification herb), this becomes a four-ingredient brew that punches well above its simplicity.

Method

1. Soak and rinse all ingredients separately.
2. Place all ingredients into a pot with 2.1 L of water.
3. Bring to a boil, then reduce heat and simmer for 1 hour until reduced to 0.9–1.2 L.
4. Drink the liquid warm or at room temperature. The cooked beans and barley can also be eaten or added to a soup with pork shank.

Nourilo’s Tips

This drink is cooling, refreshing and naturally slightly sweet — wonderful on a hot day. It is gentle enough for children and the elderly. In summer, it is a useful regular for preventing heat rashes in children and stress-related breakouts in adults. The cooked pork shank (zhu zhan) can be added for a more substantial meal — simmer together and eat the meat. If you find it too cooling for the family, add two pieces of dried tangerine peel (chen pi) when cooking; the peel adds a mild warmth. To avoid the cooling nature being too strong during menstruation, reduce the mung bean and yi mi by half and add chen pi.