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.

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 1.2 L 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.

Nourilo’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.