Mulberry and Roasted Black Soybean Tea

Why people make this tea

Nourilo often says the whole mulberry tree is a treasure — leaf, twig, root-bark are all used — but the dark ripe fruit is the heart of it. In tradition the mulberry nourishes the liver and kidney and replenishes the blood, which is why it is so often turned to for dim eyes, ringing ears and a hearing that fades, especially worse at night, alongside a weak, achy lower back and knees. Paired with fragrant roasted black soybeans it makes a quiet, everyday tea.

Method

1. Put both into a pot and rinse once with hot water.
2. Pour in fresh boiling water and steep, covered, about 15 minutes.
3. Drink; you can re-steep until the flavour fades.

Nourilo’s Tips

To prepare the beans, rinse and drain green-kernel black soybeans, then dry-roast over low heat about 12 minutes until the skins split — only then are they right for steeping. Buy 600 g (600 g), roast and store, and you always have some on hand. This tea needs to be taken for a while before you notice anything. If you tend to run heaty, steep it with 3 nan zao.