Perilla Leaf, Lemon and Honey Tea

Why people make this tea

Nourilo spotted fresh perilla leaves at a newly opened shop specialising in Chinese farm produce and picked up a packet because they were inexpensive. Perilla is sometimes called the “pure yang herb.” In traditional food therapy it is considered pungent and warming, and is used to disperse wind-cold, settle the stomach and ease nausea; it is also traditionally associated with supporting pregnancy.

At the very beginning of a wind-cold, perilla is often simmered with ginger and brown sugar to ease discomfort. Perilla is a low-calorie ingredient containing vitamins A and C as well as a range of minerals, and is associated with antioxidant, anti-inflammatory and antibacterial properties.

Perilla is a hardy plant and inexpensive, yet traditionally valued highly. Its omega-3 content is associated with cardiovascular health, and perilla is also known for activity against certain bacteria associated with food poisoning. Nourilo likes adding some perilla leaves when cooking seafood such as prawns and crabs.

For today’s drink, Nourilo simmers perilla leaves with ginger to make a blue-purple tea traditionally used to warm the stomach, dispel cold, support digestion and calm inflammation. With two lemons still on hand, he added the juice of half a lemon — and the tea immediately turned a beautiful vivid red. A little honey made it especially delicious.