Mulberry Leaf and Chrysanthemum Tea

Why people make this tea

Bro Niu likes to say the mulberry tree is treasure from top to bottom: the fruit nourishes the blood, the twigs ease the joints, the root bark calms the breath, and the tender young leaves — that is what this tea uses — are traditionally said to clear the liver and brighten the eyes. Fresh tender mulberry leaves are available at Chinese or Asian grocers in season. Steeped with chrysanthemum, the cup is traditionally turned to for wind-heat colds, lingering heat after illness, and that fired-up, restless feeling in the chest.

Who it suits / who should be cautious

• People with tired, red, swollen eyes from late nights and a fired-up liver; a pleasant cooling drink in warm weather.
• Gentle and balanced, but as with all cooling teas, those who run very cold should go easy.

Why these ingredients (the food-therapy logic)

• Tender mulberry leaf (sang ye): traditionally used to clear the liver and brighten the eyes and to dispel wind-heat.
• Chrysanthemum (ju hua): traditionally paired with mulberry leaf to clear heat and soothe the eyes.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Fresh tender mulberry leaves (sang ye)	2 liang (~75 g)	washed
Chrysanthemum flowers (ju hua)	2 tbsp	hangju, white or bud chrysanthemum

Method

1. Wash the mulberry leaves.
2. Bring 5 bowls of water to a boil with the leaves and simmer 10 minutes, reducing to 3–4 bowls.
3. Add the chrysanthemum, turn off the heat, cover and steep 5 minutes. Drink.

Bro Niu’s tips

Fragrant and mild in nature, this tea is traditionally thought to be good for people with a fired-up liver and red, sore eyes from late nights, and it makes a refreshing cooling drink. For the chrysanthemum you can use hangju or white chrysanthemum; the kind pictured is bud chrysanthemum (taiju).

---

Published April 11, 2025 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 1 min read.