Roasted Black Bean and Ginger Tea

Why people make this tea

Black beans have a special place in Chinese food medicine, rooted in a very old framework: “black foods enter the kidneys” and “green (inside the bean) enters the liver.” The green-cored black bean — the variety most valued in Chinese herbalism — is considered to nourish both organs at once. Bro Niu has long recommended this tea as one of the most economical, accessible and genuinely useful everyday food-therapy habits: roast a batch of black beans once a week, store them in a glass jar, and just spoon a tablespoon into a teapot each morning with a couple of ginger slices. The result is a warm, nutty, slightly earthy drink that supports circulation, eases mild puffiness, and is particularly favoured by people who spend long hours at a desk or struggle with cold limbs or postpartum recovery.

Who it suits / who should be cautious

• Traditionally suitable for people with mild water retention, a feeling of abdominal coldness, postpartum recovery, or those who want everyday kidney and liver nourishment
• Fine during menstruation
• Suitable for children (in small amounts)
• Suitable during early pregnancy (a reader asked at 9 weeks — Bro Niu confirmed it is fine for those with cold uterus patterns)
• People with gout or high uric acid: avoid black beans entirely — the purines in the beans apply even to bean-infused drinks
• Those with a sore throat during a cold should skip this tea temporarily

Why these ingredients (the food-therapy logic)

• Green-cored black beans (qing ren hei dou / 青仁黑豆): The colour black corresponds to the kidneys in Chinese five-element theory; the green core corresponds to the liver. This variety is thus considered doubly tonifying — nourishing kidney essence while supporting the liver’s role in smooth qi circulation. Practical benefits associated with regular consumption include supporting healthy hair (black foods are traditionally linked to hair quality), strengthening bones and teeth, and supporting metabolism.
• Pan-roasting: Dry-roasting the beans until the skin cracks and opens slightly transforms their character — making them slightly warmer and more easily digested. Bro Niu recommends this step. If you prefer not to roast, soak raw beans in water for at least one hour before infusing.
• Fresh ginger (sheng jiang / 生姜): Warms the stomach, promotes circulation, and balances the slightly cool nature of raw black beans.

Ingredients (1–2 cups; reusable 2–3 times)

Ingredient	Amount	Notes
Roasted black beans (green-core)	1 tbsp per serving	Prepared in advance; see method
Fresh ginger	2 slices
Boiling water	As needed

To prepare the roasted black beans (batch):

Pan-roast raw black beans in a dry wok over medium heat, stirring frequently, until the skins begin to crack and split. Remove from heat, allow to cool completely, then store in a clean glass jar. Keeps for weeks.

Method

1. Lightly crush 1 tablespoon of roasted black beans (you can use the back of a spoon or a mortar).
2. Place the beans and ginger slices in a teapot or heatproof mug.
3. Pour in boiling water and steep for 15 minutes before drinking.
4. The beans can be re-steeped two to three times throughout the day.
5. After steeping, chew and eat the softened beans — Bro Niu says this is where many of the benefits are concentrated.

Bro Niu’s tips

The real nourishment lies in eating the steeped beans, not just drinking the liquid — so chew them slowly and mindfully after your tea. For people with hair loss concerns, making this a daily habit is worth trying; allow a few weeks to notice any difference. If your blood pressure runs low, Bro Niu suggests adding a few longan pieces to the pot to add a little warmth and lift. For those who prefer not to roast the beans, soaking for an hour then simmering in water for 20–30 minutes and drinking the liquid achieves a similar effect — though roasted beans have a more appealing flavour.

Community questions answered (selected)

• Q (Angel): I have hair loss issues and want to try this tea. But I also suffer from migraines — will the ginger make headaches worse? Bro Niu: Migraines are fine with this black bean ginger tea — ginger should not worsen them. But I’d also suggest seeing a Chinese medicine practitioner to address the migraines more directly. For a food-therapy complement, try a soup of huang jing (5 qian), tian ma (3 qian), red dates (6 pieces) and ginger (2 slices) with a large fish head — once or twice a week.

• Q (Karen): I have low blood pressure. Can I still drink this tea? I sometimes feel dizzy after drinking black bean water. Bro Niu: Yes, you can still drink this tea — just add a few extra ginger slices to the pot. You might also add a few longan pieces; the warmth and sweetness will help. The dizziness may ease once your body adjusts.

• Q (jimyiu2013): I have gout and high uric acid. Can I drink the black bean water without eating the beans? Bro Niu: Unfortunately, black bean water still contains purines — it’s not safe for gout sufferers even if you skip eating the beans themselves. Instead, try: he shou wu (3 qian), mulberry (sang shen zi, 3 qian), and goji berries (3 qian) with southern dates (6 pieces) simmered in 4 bowls down to 2 bowls. This supports kidney health and is good for your hair without the uric acid concern.

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Published November 9, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.