Herbal & Flower Teas
Three-Seed Liver Tea (San Zi Yang Gan Tang)
Traditionally used to nourish liver blood, support vision, and ease dizziness
Why people make this tea
Fresh mulberries have a fleeting season — those plump, deep-purple berries available for only a few short weeks each spring. When they appear, it is the ideal time to make San Zi Yang Gan Tang. The darker and more intensely colored the mulberries, the better: the deep purplish-black pigment signals abundant anthocyanins, the same plant compounds that give blueberries their well-documented antioxidant properties.
“Three-Seed Liver Tea” is one of the classic formulas in Cantonese food therapy. The three seeds — mulberry, goji, and schisandra — are each associated with nourishing what Chinese medicine calls liver blood: the network of nourishment the liver provides to the eyes, tendons, and the capacity for restful sleep. It is particularly valued by those who drink heavily, work long hours in front of screens, feel dizzy or have dry eyes, or notice their hair thinning.
Who it suits / who should be cautious
- Those with signs of liver blood deficiency in traditional Chinese medicine terms: dry, tired eyes, mild dizziness, tinnitus, poor-quality sleep, or irregular menstruation.
- People who consume alcohol regularly and wish to support liver health through diet.
- Schisandra (wu wei zi) has a sour, astringent quality — those with a tendency toward excess stomach acid or gastric reflux should drink this after meals rather than on an empty stomach.
- People with significant excess dampness, inflammation, or an acute illness should consult a practitioner rather than use this formula.
Why these ingredients (the food-therapy logic)
- Fresh mulberries (sang shen zi): Rich in vitamins B and C, and deeply colored with anthocyanins. In Chinese food therapy they are associated with nourishing liver and kidney, calming the nerves, promoting healthy dark hair, and supporting clear vision. The season is short — fresh mulberries can be made into a jam or pressed for juice to preserve them beyond the few weeks they are available.
- Goji berries (gou qi zi): One of the most widely recognized Chinese tonic berries internationally. Traditionally associated with brightening the eyes, nourishing liver and kidney, and supporting blood health.
- Schisandra berries (wu wei zi): Literally “five-flavor berry” — it is simultaneously sour, sweet, salty, bitter, and pungent. Traditionally used to consolidate lung qi, calm the nervous system, support the kidneys, and reduce excessive sweating. Its astringent quality helps to “hold” and preserve rather than simply add.
- Rock sugar: A small amount balances the sour and astringent notes of schisandra and smooths the overall flavor.
Ingredients (2 bowls / 1 pot)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh mulberries (sang shen zi) | 2 liang (~75 g) | Use dried (5 qian) if fresh unavailable |
| Goji berries (gou qi zi) | 3 qian (~11 g) | Rinse gently |
| Schisandra berries (wu wei zi) | 2 qian (~7.5 g) | Rinse |
| Rock sugar | small amount | To taste |
| Water | 3 bowls (~600 mL) |
Method
- Gently rinse fresh mulberries in lightly salted water, then drain. (If using dried mulberries, rinse with plain water.)
- Rinse goji berries and schisandra berries.
- Combine all ingredients in a small pot with 3 bowls of water.
- Bring to a boil, then reduce heat and simmer for about 15 minutes, until about 2 bowls remain.
- Drink throughout the day — you can divide it into two portions. Eat the berries as well.
Bro Niu’s tips
Fresh mulberries are in season only briefly, but they are worth seeking out — available at Chinese or Asian grocers and some farmers markets during spring. If you want to enjoy their benefits year-round, Bro Niu suggests one of these approaches: rinse and steam the mulberries, then press the juice through cheesecloth and cook it down with brown sugar to make a mulberry paste (sang shen gao), which can be stored in a jar. Alternatively, you can steep them in rice wine to make a mulberry tonic wine — both methods allow you to preserve this seasonal fruit for long-term use.
Schisandra is not ideal for people whose stomachs produce too much acid. If that applies to you, always drink this tea after eating, not on an empty stomach.
Community questions answered (selected)
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Q (yan, 2022): I have liver blood and yin-yang deficiency — what soup can I make? Bro Niu: You can use processed he shou wu (zhi shou wu) 5 qian, goji berries 3 qian, black soybeans 1 liang, and southern dates (nan zao) 5 pieces, simmered with dried scallop and lean pork into a soup — twice a week is a good pace for ongoing support.
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Q (ka, 2016): I am going through menopause and have chronic tinnitus, sore throat, and can barely sleep because of the constant ringing. A Chinese medicine doctor said I have kidney deficiency. Is this tea suitable? Bro Niu: For tinnitus you can try: black soybeans 1 liang, ligustrum berries (nu zhen zi) and goji berries and mulberries each 3 qian, poria with pine (fu shen) 5 qian, black dates 6 pieces, simmered into a pork soup — 8 bowls of water reduced to 4, taken over two days, twice a week. For your throat you can steep a small piece of monk fruit (luo han guo, about 1/4) in water daily. These are traditionally used to nourish liver and kidney and support restful sleep.
Published March 14, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
