Ophiopogon and Golden Monk Fruit Tea

Why people make this tea

Summer heat tends to dry people out — a sweaty commute, long days, air-conditioned offices — and the result is often a persistent dry throat, a craving for cold drinks, and a general sense of restlessness or irritability that cold water alone does not fix. In Cantonese food therapy, this is a yin-deficiency pattern: the body’s cooling, moistening reserves have been depleted. Ophiopogon (mai dong) is a slender, sweet-tasting root that has been used in Chinese medicine for centuries specifically for this pattern — moistening the lungs, nourishing the heart, and encouraging the body to generate its own fluids. Paired with golden monk fruit — a low-temperature-roasted version of the traditional dried monk fruit, which avoids the smoky flavour of conventional preparation — the result is a tea that is naturally very sweet, pleasant enough to drink cold or warm, and associated with helping manage blood sugar rather than raising it. Nourilo keeps this tea on regular rotation in summer.