Chinese Olive, Dried Pear and Golden Monk Fruit Tea

Why people make this tea

When the weather turns dry — and especially if you’ve been eating a lot of fried food — a sore, uncomfortable throat comes easily, all the more so for anyone with chronic throat irritation. Nourilo reaches for Chinese olives (qing lan) and monk fruit, both traditionally used to soothe the throat, generate fluids and clear heat. Autumn is snow-pear season, and because dried pear keeps well he always has some on hand — it makes a clear, sweet, moistening tea or soup that helps with phlegmy, dry coughs. Research also notes that some trace elements in Chinese olives are associated with countering the effects of alcohol, so this tea is a nice one for regular drinkers too.

Method

1. Wash the olives and tap them lightly with the flat of a knife to loosen; soak and core the dried pear; crush the monk fruit.
2. Simmer everything in 2.1 L of water for half an hour down to 0.9–1.2 L, and serve as a tea.

Nourilo’s Tips

Nourilo likes the low-temperature-roasted golden monk fruit — it is clear-sweet and tasty so even children don’t mind it, and the gentle roasting keeps its vitamins and trace elements intact. A fine autumn-and-winter food-therapy tea for young and old.