Purple-Skin Garlic & Dried Tangerine Tea

Why people make this tea

Whooping cough cases have surged in recent years, with health authorities recording numbers not seen in half a century. The bacteria responsible have a particular grip on very young infants — those in the first few months of life before their vaccination schedule fully kicks in. Against this backdrop, Nourilo revisited this old household remedy that Cantonese families have relied on for generations.

The star ingredient is the purple-skin single-clove garlic. Garlic contains allicin and related sulphur compounds that have been shown in laboratory studies to inhibit a wide range of bacteria, fungi, and viruses — including those responsible for respiratory infections. The purple-skin variety is considered by practitioners to be the most potent. Paired with jie bing (dried tangerine cake) — a shelf-stable preserved fruit that soothes the throat, stops cough, and tastes mildly sweet — this two-ingredient tea is as easy to make as it is gentle on a small child’s palate.

Method

1. Peel and slice the garlic.
2. Give the dried tangerine cake a light rinse and chop roughly.
3. Place both ingredients in a small pot with 900 ml of water.
4. Bring to a boil and simmer for 20 minutes.
5. Strain into cups and serve warm. Give children small amounts to sip according to comfort.

Nourilo’s Tips

If single-clove garlic is not available, use 5–6 cloves of regular garlic — choose the purple-skin variety for the best effect. The white powder coating on jie bing is natural crystallised sugar; there is no need to scrub it off. When selecting jie bing, look for pieces that are bright orange-red in colour, not too sticky to the touch, and evenly coated with the white frost. This tea can also be used preventively during a whooping cough outbreak. If a child with whooping cough also has a high fever or breathing difficulty, please see a doctor.