Herbal & Flower Teas
Roselle, Licorice, Goji and Chrysanthemum Tea
Traditionally used to clear the liver, brighten the eyes and support healthy blood pressure
Why people make this tea
When autumn and winter arrive, roselle comes into season — the “ruby of the plant world,” as Bro Niu calls it. It makes a gorgeous, tart-sweet ruby tea, and is also used for jam, jelly and preserves. Bro Niu brews this cup for people who stare at screens all day and feel their eyes go tired and dry; it is traditionally taken to clear the liver and brighten the eyes, and is associated with helping manage weight and blood pressure.
Who it suits / who should be cautious
- Suits people with screen fatigue and tired, blurry eyes, and those minding their blood pressure or weight.
- Not suitable during pregnancy — roselle is associated with mild uterine contraction.
Why these ingredients (the food-therapy logic)
- Roselle (luo shen hua): traditionally associated with clearing heat, supporting healthy blood pressure and blood lipids, and aiding weight management.
- Goji berries (gou qi zi): traditionally used to nourish the liver and brighten the eyes.
- Chrysanthemum (ju hua): traditionally used to clear liver heat and soothe tired eyes.
- Licorice (gan cao): harmonizes the brew and adds a touch of natural sweetness.
Ingredients (2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh roselle | 5–6 flowers | Or 6 dried; remove the central seed pod |
| Goji berries | ~11 g (3 qian) | |
| Chrysanthemum | ~11 g (3 qian) | |
| Licorice root | ~4 g (1 qian) | |
| Rock sugar | to taste |
Method
- Remove the central seed pod from the roselle and rinse; rinse the other ingredients.
- Put everything in a pot with 2.5 bowls of water.
- Boil for 5 minutes.
- Serve warm.
Bro Niu’s tips
Fresh roselle is seasonal and available at Asian grocers or online when in season. If you can’t find fresh, dried works fine — about 6 dried flowers is enough for two cups.
Community questions answered (selected)
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Q (Elainepeggy): I forgot to remove the central seed from the roselle — is that a problem? Bro Niu: That little fruit has no toxins, so forgetting to remove it is no problem.
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Q (reader): I’m a “three-highs” person on long-term blood-pressure and cholesterol medication and bought dried roselle. Is it true that with dried roselle you don’t need to remove the seed? What if I swallow the seed? Bro Niu: You can brew roselle as tea; with dried flowers you should remove that central fruit, but even if you don’t, it’s no problem.
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Q (Karen): I bought fresh roselle for the first time. Can I prepare it all at once, and how do I store it? Bro Niu: Remove the central fruit, rinse and chop the flowers, then simmer gently with red or white sugar (no water added — about half a pound of sugar per pound of fresh flowers) into a jam. Cool and refrigerate. Take a tablespoon with hot water for a hot drink, or cold water for an iced one; it’s also lovely spread on bread.
Published September 26, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
