Gynura Bicolor Tea (Zi Bei Tian Kui Tea)

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.

Method

1. Briefly rinse the gynura bicolor under running water.
2. Place in a pot with 1.2 L of water.
3. Bring to a boil and cook for 15 minutes.
4. Add rock sugar and stir until fully dissolved.
5. Serve warm or allow to cool slightly. The tea has a beautiful deep ruby-red colour and a pleasant sweet-sour flavour.

Nourilo’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.