Prunella, Luo Han Guo and Zhejiang Fritillary Tea

Why people make this tea

In traditional Chinese households, when a child developed swollen or tender lymph nodes along the neck, grandmothers would often brew a pot of prunella and monk fruit water as a first-response kitchen remedy. Prunella (xia ku cao) has long been valued in Chinese herbal tradition for its ability to clear what practitioners call “liver fire” and to help disperse phlegm nodules. Adding Zhejiang fritillary (zhe bei mu) strengthens the heat-clearing and lump-softening quality of the brew. Monk fruit brings a gentle sweetness that balances the bitterness, and it contributes its own traditional cooling nature. This is the kind of quiet, practical recipe that has been passed quietly between generations.

Method

1. Rinse all ingredients briefly under cold water.
2. Place prunella, luo han guo pieces and fritillary bulb in a non-metallic pot — ceramic, clay or glass is best.
3. Add 1.8 L of water.
4. Bring to a boil, then lower heat and simmer for about 30 minutes, until the liquid reduces to roughly 600 ml.
5. Strain and drink warm or at room temperature. Divide into 2 portions to drink over the day.

Nourilo’s Tips

If you tend to feel cold easily or have a sensitive stomach, add one piece of dried tangerine peel (chen pi) when simmering — its warm nature provides a gentle counterbalance. For lymph node swelling, Nourilo suggests a course of 8 to 10 portions before expecting visible results, so patience matters here. Once the swelling has reduced, stop the tea and allow your body to settle. Do not cook this in a metal pot — use a clay, ceramic or glass vessel to avoid any reaction with the natural plant acids.