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Herbal & Flower Teas

Three-Seed Liver Tea (San Zi Yang Gan Tang)

Traditionally used to nourish liver blood, support vision, and ease dizziness

By · Registered Nutritionist & TCM Practitioner

Prep
10 min
Cook
15 min
Total
25 min
Makes
600 ml
Liver WellnessKidney & Urinary WellnessBlood NourishmentEye WellnessEveryday Balance
Three-Seed Liver Tea (San Zi Yang Gan Tang)

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.

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Frequently asked questions

Who is Three-Seed Liver Tea traditionally made for?

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. The three berries — mulberry, goji, and schisandra — are each associated with nourishing what Chinese medicine calls liver blood, which the liver provides to the eyes, tendons, and the capacity for restful sleep.

Is there anyone who should be cautious about drinking this tea?

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.

Can I use dried mulberries instead of fresh ones?

Yes. The recipe calls for 75 g of fresh mulberries or 19 g of dried as a substitute. When using fresh mulberries, rinse them in lightly salted water; when using dried, rinse with plain water.

When is the best time of year to make this tea?

It is best made in spring, when fresh mulberries are in season. The darker and more intensely colored the mulberries, the better, as the deep purplish-black pigment signals abundant anthocyanins.

How much does this recipe make, and how is it served?

The recipe yields 600 ml (one pot), simmered down from 900 ml of water over about 15 minutes. You drink it throughout the day and can divide it into two portions; the berries are eaten as well.

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