Luo Han Guo & Chicken Bone Herb Tea (Ji Gu Cao)

Why people make this tea

Chicken bone herb (ji gu cao) is one of the most commonly used plants in Cantonese herbal teas — widely available at Chinese and Asian grocery stores and herb shops for its association with liver support and clearing damp-heat. Spring is the season Chinese medicine most associates with the liver, and wet, humid spring weather creates the perfect conditions for internal dampness to build up. For people who work overtime, stay up late, or have been feeling that foggy, throat-dry, heavy-limbed fatigue, this tea is one of Nourilo’s go-to recommendations. The addition of luo han guo (monk fruit) — particularly the low-temperature-dried premium “golden” variety — adds a beautiful natural sweetness without sugar, and brings its own lung-moistening and thirst-quenching qualities to the blend. The result is a pleasantly sweet tea that does not taste harsh or medicinal.

Method

1. Soak the chicken bone herb bundle in cold water for 10 minutes; rinse well and cut into segments.
2. Rinse the luo han guo, then crack open the shell. Break the fruit and seeds into pieces — include both shell and seeds.
3. Combine all ingredients with 2.7 L of water in a pot.
4. Bring to a boil over high heat, then reduce to a low simmer.
5. Simmer for 2 hours until reduced to 1.2–1.5 L.
6. Serve warm or at room temperature. You can divide into 2 days’ servings.

Nourilo’s Tips

• The tea is naturally sweet and clear-tasting — much more pleasant than many herbal teas.
• Chicken bone herb requires a full 2 hours of simmering to properly release its beneficial compounds; do not shorten the cooking time. Making a double batch and dividing over 2 days is practical.
• For those with a cold spleen-stomach: add some black soybeans and dried tangerine peel to reduce the cooling nature.
• If a “golden luo han guo” (low-temperature dried variety) is not available, regular luo han guo works perfectly well — the golden variety just tastes a little sweeter and cleaner.
• Regular luo han guo can also be used with tangerine peel to reduce coldness.