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. Bro Niu 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.

Who it suits / who should be cautious

• Suitable for sore throats, dry throat, hoarse voice, and throat irritation from colds or talking too much
• Suitable for most adults and older children
• Those who need to limit sodium should use this in moderation
• The tea is mildly soothing but is not appropriate as the sole treatment for serious throat infections — if symptoms are severe, persistent or accompanied by high fever, please see a doctor

Why these ingredients (the food-therapy logic)

• Kumquat (jin ju / 金橘): The whole fruit — particularly the peel — is used in Chinese herbal tradition. The peel contains flavonoids and volatile oils associated with anti-inflammatory and mucous-membrane-soothing properties. Traditionally described as regulating qi, widening the chest, and benefiting the throat.
• Sea salt / rock salt: The medium for preservation. Using an unrefined mineral salt (sea salt or Himalayan rock salt rather than table salt) is both traditional and provides a cleaner flavour.
• Honey (optional): Added at brewing time to moderate the tartness and saltiness; honey itself has traditional throat-soothing properties.

Ingredients (1 preserving jar)

Ingredient	Amount	Notes
Fresh kumquats	450–900 g	Washed, dried completely
Sea salt or Himalayan rock salt	As needed	Enough to fully layer and cover
Honey	To taste	Added at brewing, not preservation

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.

Bro Niu’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. Bro Niu 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.

Community questions answered (selected)

• Q (匿名访客): After the kumquats are preserved, what do I do with the remaining brine? Bro Niu: The brine is excellent — add about 1 teaspoon of it to each cup of kumquat tea when brewing. It intensifies the throat-soothing, qi-regulating effect nicely.

• Q (慧慧): My kumquats have been sitting for four or five days and still haven’t wrinkled. Should I wait longer? Bro Niu: In sunny weather, they may wrinkle in as little as two days. But if the surface is just dry without wrinkling, that is also fine — you can proceed with the preserving. Don’t wait too long once they are dry.

• Q (mo, whose daughter had a hoarse voice before a singing competition): My daughter has completely lost her voice — no pain, just no sound. Is there anything specific for opening the voice quickly? Bro Niu: Kumquat tea, salty bamboo bee water and Liu Shen Wan can all help, but they are all on the cooling side — make sure your daughter’s constitution can handle them. A gentler option: simmer green olives (10 pieces), a large green radish (1 piece), dried figs (5–6 pieces) and half a monk fruit (luo han guo) with some lean pork in 8 bowls of water down to 4. The whole family can drink this; it specifically addresses hoarseness and can be served for two consecutive days.

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Published November 14, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.