Golden Monk Fruit and Malva Nut Tea

Why people make this tea

Whether it is from dry weather, overuse of the voice, or the onset of a minor seasonal illness, a scratchy or hoarse throat is one of the most common complaints Nourilo hears from readers. This two-ingredient tea is one of his simplest go-to remedies: monk fruit has been used in traditional Chinese herbalism for centuries to clear heat, moisten the lungs, and calm a sore, irritated throat. Malva nut (pang da hai) is a distinctive spindle-shaped seed that swells dramatically when dropped into boiling water — that expansion is reflected in its Chinese name, which loosely translates as “the big sea.” It is traditionally associated with soothing the throat and supporting bowel regularity, which makes this tea doubly useful when seasonal dryness affects both the throat and digestion.

Method

1. Rinse both ingredients briefly under cool water.
2. Place into a small pot with 1.2 L of water.
3. Bring to a boil, then simmer for 20 minutes.
4. Drink warm. The tea can be re-steeped one or two more times until flavour fades.

Nourilo’s Tips

Look for the golden-coloured, low-temperature-roasted variety of monk fruit — it is now widely available and retains more of the fruit’s natural goodness compared to the darker, traditionally fire-roasted types. This tea is very gentle and fine for children to drink. It also works well for those who tend toward constipation from dryness. If a child has a stuffy nose alongside a sore throat, you can add 6 dried magnolia flower buds (xin yi hua) to this same brew — steep for the same amount of time.