Wampee Leaf Tea

Why people make this tea

During Lunar New Year, Cantonese flower markets are full of bundles of wampee leaves tied together with pomelo leaves. The pomelo leaf bundle is traditionally used for cleansing rituals and freshening the home; the wampee leaf bundle serves a different purpose — it is taken indoors and brewed into a tea. According to classical herb references, wampee leaves contain volatile oils, phenols, flavonoid glycosides, and amino acids. Their aroma is pleasantly fragrant; their nature is described as acrid, slightly bitter, and mildly warm. Because they lean warm rather than cold, they are considered suitable even for people with a more delicate constitution. Traditionally, a cup of this tea during flu season is considered a simple way to support the body’s natural defences.

Method

1. Rinse the wampee leaves and stems thoroughly. Use scissors to cut them into shorter pieces, about 3–4 cm long.
2. Place in a pot with 1.8 L of water.
3. Bring to a boil over high heat, then cook on a medium simmer for about 20 minutes until the liquid reduces to roughly 1.2 L.
4. Add rock sugar to taste and stir until dissolved.
5. Strain and serve warm. Suitable for the whole family during flu season.

Nourilo’s Tips

Do not cook for too long — the beneficial volatile compounds in the wampee leaves will dissipate with prolonged heat. Twenty minutes is sufficient. During periods of heavy seasonal flu, Nourilo suggests making a pot for the whole household as a simple wellness measure. Wampee leaves are available at Chinese or Asian grocers and some herbal medicine shops; they are most plentiful around the Lunar New Year season.