Schisandra, Licorice and Ginger Tea

Why people make this tea

When a cough lingers for weeks — the cold has long passed but the lungs still haven’t quieted down — this three-ingredient tea is one of the simplest remedies in the Cantonese food-therapy tradition. Schisandra berry (wu wei zi) is named for its five distinct flavours, and traditional practice holds that those five flavours correspond to the five organ systems. Its sour, astringent quality is thought to help the lungs “gather” and settle, making it particularly valued for chronic or stubborn coughs rather than coughs at the very start of an illness. Paired with warming ginger and harmonising licorice root, the tea is gentle enough to sip over several days and easy to prepare at home.

Who it suits / who should be cautious

• Suited to people with a cough that has persisted well beyond the original cold or flu, especially if the cough is dry or there is thin, watery phlegm
• Suited to those who feel chilly, with a tendency toward cold patterns — use dried ginger for stronger warming; fresh ginger works for milder cases
• Caution: not appropriate at the very start of a cold or flu (when an external pathogen is still active), or when there is active fever, or when phlegm is thick, yellow, or sticky (signs of heat in the lungs)
• Pregnant women should not take this tea

Why these ingredients (the food-therapy logic)

• Schisandra (wu wei zi): The star of this recipe. Its sour, astringent nature is traditionally associated with consolidating lung qi and reducing the reflex that perpetuates a chronic cough. It must be crushed before cooking so all five flavour compounds are released into the liquid.
• Ginger (gan jiang / sheng jiang): Dried ginger is warmer and more penetrating, traditionally used when a person feels cold internally or when the cough has a cold-damp quality. Fresh ginger is milder and suitable for everyday use.
• Licorice root (gan cao): A classic harmoniser in Chinese herbal cookery. Its mild sweetness softens the sharp sourness of the schisandra and is traditionally said to support the throat and moderate the actions of the other ingredients.

Ingredients (2 cups / 1 serving)

Ingredient	Amount	Notes
Schisandra berries (wu wei zi)	3 qian (~11 g)	Must be crushed before use
Dried ginger (gan jiang)	2 qian (~8 g)	Use dried for stronger warming effect
— or fresh ginger (sheng jiang)	3–4 slices	Milder alternative for general use
Licorice root (gan cao)	1 qian (~4 g)	Sliced
Water	4 bowls (~800 ml)

Method

1. Crush the schisandra berries using a mortar and pestle, the flat of a cleaver, or a rolling pin — this step is essential for releasing the flavour and active compounds.
2. Combine the crushed schisandra, ginger (dried or fresh), and licorice root in a small pot with 4 bowls (~800 ml) of water.
3. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes.
4. Turn off the heat, cover, and let the tea steep for a few minutes.
5. Strain into a cup and drink while warm. One pot makes roughly one serving; drink once a day.

Bro Niu’s tips

If you feel cold quite intensely — what traditional practice calls “deep interior cold” — opt for dried ginger rather than fresh, as it is considered more warming. For a general lingering cough without strong cold signs, fresh ginger works perfectly well. This tea has a notably sour taste; if that bothers the stomach, try drinking it after a meal rather than on an empty stomach. A course of three to five consecutive days is typical before the cough begins to settle. Remember: this tea is meant for a cough that has already been going on for a while — it is not the right choice if you are in the first day or two of a cold with fever or thick yellow phlegm.

Community questions answered (selected)

• Q (Tracy): My husband always ends up with a persistent cough after a cold — he wakes up coughing in the morning and again at night. Would this schisandra tea suit him? When is the best time to drink it? Bro Niu: Yes, you can try this tea. It is better taken after meals because of its sour flavour. You need to keep at it for three to five days before noticing an improvement, so don’t give up after just one cup. As for fresh yam congee — adding lotus seeds, fox nuts, and lily bulb makes it even better for supporting the spleen and stomach.

• Q (Winnie): My son tried the five-flavour berry tea and it helped quite a lot, but he still coughs around five or six in the morning. Is there anything else he could take? Bro Niu: Early morning is when the lungs naturally clear themselves, so let that process happen. During the day, try steaming a peeled, cored apple with three qian of fritillary bulb (chuan bei) powder — a little honey can be added. Take it for three consecutive days.

• Q (jj): If a tickly-throat cough keeps coming back after a few good days, can I drink the schisandra tea again? Bro Niu: If the cough is dry without phlegm, yes, the tea is fine. If the cough is very persistent, try steeping three dried plums (wu mei), four slices of licorice root, and a tablespoon of chrysanthemum flowers in hot water — that combination is particularly helpful for wind-type tickly coughs.

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Published January 3, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.