Eucommia Leaf Tea (Du Zhong Ye Cha)

Why people make this tea

Most Westerners who have heard of eucommia (du zhong) know it as the bark — a traditional Chinese tonic for the kidneys, used to strengthen the lower back and joints. Fewer people realise that the leaves carry many of the same properties, and can be brewed just like an everyday tea. What makes eucommia distinctive is a fine network of elastic, rubber-like fibres that hold the leaf together even when it is torn; snap a piece in two and you will see dozens of tiny white threads stretching between the halves — the same property exists in the bark. Traditionally, regular drinking of eucommia leaf tea is associated with supporting healthy blood pressure, helping the body manage fats, nourishing the kidneys, and keeping the tendons and bones strong as we age.

Method

1. Place eucommia leaves in a teapot or heatproof cup.
2. Rinse briefly with a splash of boiling water; discard this rinse water.
3. Pour in freshly boiled water and steep for 10 minutes.
4. Pour and drink. The leaves can be refilled several times.

Nourilo’s Tips

There are two kinds of eucommia tea in Chinese herb shops: large-leaf pieces (more robust taste) and fine young-bud tea (fragrant, sweet finish — Nourilo prefers this for daily drinking). If you find the plain tea a little dry on the throat, try adding three sliced dried figs to the pot — they add moisture and sweetness without causing heat. A small amount of honey also works. You can mix eucommia leaf with your favourite everyday tea — pu-er, oolong, ti kuan yin — and it will taste quite pleasant while carrying the same benefits. Aim for three to four cups a week rather than every single day.