Reed Root and Perilla Leaf Tea

Why people make this tea

Anyone who has sent a small child to school or kindergarten knows what happens next: within a week or two, the sniffles arrive. Children play together, share food, wipe their noses on their hands and then hold other children’s hands — germs travel quickly in those environments. Nourilo’s first piece of advice is always the same: teach children to wash their hands before eating, and again the moment they come home from school. But during peak cold season, this simple two-ingredient tea offers a gentle additional layer of support.

Reed rhizome and perilla leaf are both mild, culinary-grade herbs widely used in Cantonese household cooking. This tea is suitable for children and adults alike, and can be prepared for the whole family during the seasons when colds are most common.

Method

1. Rinse the reed rhizome and perilla leaf briefly.
2. Combine with 750 ml of water in a small pot.
3. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Add a small amount of rock sugar, stir to dissolve.
5. Pour and serve warm. A course of 3 consecutive daily doses is the traditional recommendation.

Nourilo’s Tips

This tea can also be used alongside prescribed cold medicine — the two do not conflict. For runny noses, Nourilo often recommends adding 6–8 magnolia flower buds (xin yi hua) to the pot, which are traditionally associated with reducing nasal discharge and relieving nasal congestion. For a child whose cold starts with a clear runny nose and mild symptoms, two slices of ginger added to the pot make the tea slightly warmer and more appropriate for a wind-cold pattern. Always serve the tea warm, not cold.