Roasted Black Bean, Black Mulberry & Licorice Tea

Why people make this tea

Autumn and winter are seasons for nourishing the kidneys and eating more black foods. Green-kernel black soybeans are traditionally associated with nourishing the spleen, kidneys, and liver — nourishing yin and the kidneys, easing damp, and supporting the body’s blood-building, with antioxidant and anti-inflammatory qualities that lend a traditional “detoxifying” reputation. Nourilo has previously shared black bean with licorice water to ease the effects of medicines; here he roasts the black beans and adds licorice and black mulberries for a tea traditionally favoured to nourish yin and blood, support hair and complexion, and ease fatigue.

Method

1. Place the roasted black beans, mulberries, and licorice in a teapot.
2. Rinse once with boiling water.
3. Pour in fresh boiling water and cover.
4. Steep 10 minutes. Re-steep several times.

Nourilo’s Tips

Black beans must be fully cooked before use — either roasted or boiled. To roast: rinse green-kernel black beans, drain, and dry-pan-roast over low heat about 12 minutes until the skins split; cool, then store for later use. This tea is fragrant, the whole family young and old can drink it, and it is traditionally said to support eyesight — but those with kidney disease should not drink it, as it may add to the kidneys’ burden.