Roasted Black Soybean Tea (Qing Ren Hei Dou Cha)

Why people make this tea

Bro Niu keeps a jar of dry-roasted black soybeans on his kitchen counter, ready to brew a quick cup whenever he likes. Black soybeans — particularly the variety with a green centre (qing ren hei dou) — have been used in Chinese food therapy for centuries to support the kidneys and liver, darken greying hair, and build overall vitality. The green interior adds extra liver-supporting benefit, while the dark skin is rich in anthocyanins that support circulation and have antioxidant properties. Roasting the beans first eliminates the raw bean’s harsh compounds and transforms them into something genuinely fragrant and enjoyable to drink.

Who it suits / who should be cautious

• Suited to most adults and older children; especially beneficial for those with kidney deficiency patterns (tiredness, sore lower back, premature greying)
• Suitable 3–4 times per week; not every day — allow the body to do its own work too
• Those with gout should NOT drink this tea, as beans raise uric acid levels; try roasted rice tea instead
• People who run hot or are prone to inflammation should moderate their intake, or pair the beans with a few mulberries (sang shen zi) to offset the warming quality of the roasted beans
• Do not use beans that have been stored for more than a year or have developed a bitter taste — discard and buy fresh

Why these ingredients (the food-therapy logic)

• Green-centred black soybeans (qing ren hei dou): The green flesh is traditionally associated with supporting liver function and clearing wind-heat; the black skin is noted for antioxidant anthocyanins, improving circulation, and benefiting the eyes. Together, the bean is one of the most valued kidney-tonifying foods in Chinese food therapy.
• Roasting: Dry-roasting without oil is essential — it removes the raw bean’s raffinose compounds that cause gas, makes the bean safe to steep without full cooking, and develops a pleasant nutty aroma. The beans must be roasted on low heat for 10–12 minutes until the skin cracks and the raw smell is gone.

Ingredients (1 pot, refillable)

Ingredient	Amount	Notes
Green-centred black soybeans (qing ren hei dou)	1 tablespoon (~30 beans)	Must be roasted first — see method
Boiling water	Enough to fill a small teapot

Method

1. Rinse the black soybeans, then drain and dry them thoroughly.
2. Place the dry beans in a dry wok or pan over very low heat. Roast, stirring constantly, for 10–12 minutes until the skins crack open and the raw bean smell is completely gone. The beans should be fragrant, not burnt. Do NOT rush this step with high heat.
3. Allow to cool fully, then store in a sealed glass jar. The roasted beans keep for several weeks.
4. When ready to drink: place 1 tablespoon (around 30 beans) in a teapot or infuser. Pour in freshly boiled water and steep for 15 minutes.
5. Drink the tea, then refill with boiling water and steep again until the flavour fades.
6. Eat the softened beans at the end — they retain nutritional value.

Bro Niu’s tips

The roasting step is the most important thing to get right. Use the lowest heat possible and stir constantly. If the beans are not roasted long enough, the raw compound in the skin can cause digestive upset; if they are over-roasted and turn bitter, they are not safe to drink. Properly roasted beans taste nutty, not bitter.

If you find the tea slightly warming and feel a little dry after drinking, add a few mulberries (sang shen zi) or dried figs to the pot — they balance the warming quality beautifully. Alternatively, add a piece of dried chrysanthemum (ju hua) if you prefer a cooler effect.

Beans can also be simmered in water rather than steeped, if you prefer — in that case, no roasting is needed. Use 90 g of beans to 7 bowls of water, simmer down to 4 bowls, and drink over two days.

Community questions answered (selected)

• Q (Wendy): I have a hot constitution and tinnitus. Can I drink this tea? Someone suggested adding roasted rice and ginger. Bro Niu: Someone who runs hot should pair the black beans with mulberries (sang shen zi) instead of drinking the tea plain — that combination won’t cause inner heat. Roasted rice is fine to add, but ginger would make it too warming.

• Q (Bel): Can I drink this tea every night before bed? Should I take a break after a while? Bro Niu: About 4 times a week is ideal — it is good to let the body manage on its own as well. As for the number of beans, 5–6 is too few; aim for at least 10–20 per cup. Adding a little milk is fine; avoid combining with regular tea leaves in the evenings.

• Q (Fiona): My mother had gout before and was told to avoid beans. Can she still drink the tea even if she does not eat the beans? Bro Niu: Black bean tea is not suitable for people who have had gout. Try roasted rice tea instead; adzuki beans are also a good option as they are lower in purines and can actually help reduce uric acid.

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Published November 19, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.