Salt-Preserved Kumquat Tea

Why people make this tea

Kumquats arrive in the market every year at the start of cooler weather, just when coughs, sore throats and hoarse voices start to appear — which is probably not a coincidence. In Chinese food medicine, the kumquat is one of the great throat-friendly fruits: mildly warming, fragrant, and particularly associated with smoothing the flow of qi downward (helping to ease that tight, congested feeling in the chest and throat), relieving thirst, and generating beneficial fluids. Salt-preserving them concentrates and preserves all these properties, and the brine that forms is itself useful — a teaspoon added to each cup of tea intensifies the throat-soothing effect.

Making a jar of salt-preserved kumquats is one of those kitchen projects that pays dividends for months. Nourilo keeps a jar on hand throughout autumn and winter, and reaches for it whenever anyone in the house develops a scratchy throat or loses their voice.

Method (Preserving)

1. Wash the kumquats thoroughly. Lay them on a clean cloth or rack in a cool, airy spot and allow them to dry completely and begin to wrinkle slightly. This may take 1–2 days in sun or 3–4 days in shade. (They can also be used once dry without wrinkling, if you are in a hurry.)
2. Sterilise a clean glass jar by rinsing with boiling water and allowing to dry completely.
3. Place a thin layer of sea salt at the bottom of the jar. Add a layer of kumquats. Add another layer of salt. Continue layering, finishing with salt on top, until the jar is about 80% full.
4. Seal the jar and store in a cool, dark place. Wait for the salt to fully dissolve and meld with the kumquat juices — this typically takes 1–2 weeks. The longer you preserve, the deeper the colour and more complex the flavour.

Method (Brewing the tea)

1. Take 4 kumquats from the jar (or more if preferred). Crush them gently in a bowl.
2. Place the crushed kumquats in a mug or teapot. Pour over boiling water.
3. Allow to steep for a few minutes until slightly cooled. Add a drizzle of honey if desired.
4. You can also add 1 teaspoon of the salt brine from the jar for extra throat-soothing effect.

Nourilo’s Tips

The kumquats must always be covered by salt or their own brine inside the jar — once exposed to air without salt coverage, they may develop mould. Nourilo uses Himalayan pink salt, which gives the preserved kumquats a beautiful colour and a clean, slightly mineral flavour. The ones preserved for a year or more turn a deep amber-brown and brew an especially rich, flavourful tea. A jar made this autumn will be at its best next winter — so it is worth making a large batch.