Herbal & Flower Teas
Gynura Bicolor Tea (Zi Bei Tian Kui Tea)
traditionally associated with clearing summer heat, nourishing the blood, and supporting digestion
Why people make this tea
Gynura bicolor (known as zi bei tian kui in Cantonese food culture) is a leafy plant with deep green upper surfaces and striking purple undersides. It brews into a vivid, jewel-red tea — one sip of the sweet-sour, brilliantly coloured brew and the heat of the day seems to lift. It has been part of Cantonese herbal cuisine for generations, appreciated not only for its cooling effect in hot weather but also for its nutritional profile.
Who it suits / who should be cautious
- Suited to most people as a general summer cooling and refreshing drink
- Those interested in supporting blood nourishment, skin radiance, and digestion during hot months
- Suitable as an everyday warm-season tea for the whole family
- Those with very cold constitutions should limit intake, as the plant has a mildly cooling nature
Why these ingredients (the food-therapy logic)
- Gynura bicolor (zi bei tian kui): Rich in iron (supporting blood formation), beta-carotene (a vitamin A precursor), flavonoids, and the trace element manganese; traditionally used to activate blood circulation, reduce swelling, and support digestion. Its flavonoid content is thought to help extend the activity of vitamin C in the body and support healthy circulation
- Rock sugar (bing tang): Adds a clean sweetness and is traditionally considered gentler and more nourishing than refined white sugar; also helps balance the mild tartness of the herb
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried gynura bicolor | ~19 g (5 qian) | A quick rinse is enough; available at herbal shops or specialty stalls |
| Rock sugar | To taste | Add after boiling |
Method
- Briefly rinse the gynura bicolor under running water.
- Place in a pot with 4 bowls (about 800 ml) of water.
- Bring to a boil and cook for 15 minutes.
- Add rock sugar and stir until fully dissolved.
- Serve warm or allow to cool slightly. The tea has a beautiful deep ruby-red colour and a pleasant sweet-sour flavour.
Bro Niu’s tips
Fresh gynura bicolor is sometimes available at Chinese or Asian grocers during the summer months; dried herb can be sourced from Chinese herb shops or online. If using fresh herb, rinse thoroughly and cook the same way. This tea doubles as a pretty table drink for summer gatherings — its colour alone makes it inviting. Beyond its cooling properties, it has traditionally been appreciated for supporting healthy skin and a rosy complexion when consumed regularly through the warmer months.
Published July 30, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
