Roasted Black Soybean Tea (Qing Ren Hei Dou Cha)

Why people make this tea

Nourilo 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.