Roasted Black Soybean Tea (Qing Ren Hei Dou Cha)

Why people make this tea

Nourilo keeps a jar of dry-roasted black soybeans on his kitchen counter, ready to brew a quick cup whenever he likes. Black soybeans — particularly the variety with a green centre (qing ren hei dou) — have been used in Chinese food therapy for centuries to support the kidneys and liver, darken greying hair, and build overall vitality. The green interior adds extra liver-supporting benefit, while the dark skin is rich in anthocyanins that support circulation and have antioxidant properties. Roasting the beans first eliminates the raw bean’s harsh compounds and transforms them into something genuinely fragrant and enjoyable to drink.

Method

1. Rinse the black soybeans, then drain and dry them thoroughly.
2. Place the dry beans in a dry wok or pan over very low heat. Roast, stirring constantly, for 10–12 minutes until the skins crack open and the raw bean smell is completely gone. The beans should be fragrant, not burnt. Do NOT rush this step with high heat.
3. Allow to cool fully, then store in a sealed glass jar. The roasted beans keep for several weeks.
4. When ready to drink: place 1 tablespoon (around 30 beans) in a teapot or infuser. Pour in freshly boiled water and steep for 15 minutes.
5. Drink the tea, then refill with boiling water and steep again until the flavour fades.
6. Eat the softened beans at the end — they retain nutritional value.

Nourilo’s Tips

The roasting step is the most important thing to get right. Use the lowest heat possible and stir constantly. If the beans are not roasted long enough, the raw compound in the skin can cause digestive upset; if they are over-roasted and turn bitter, they are not safe to drink. Properly roasted beans taste nutty, not bitter.

If you find the tea slightly warming and feel a little dry after drinking, add a few mulberries (sang shen zi) or dried figs to the pot — they balance the warming quality beautifully. Alternatively, add a piece of dried chrysanthemum (ju hua) if you prefer a cooler effect.

Beans can also be simmered in water rather than steeped, if you prefer — in that case, no roasting is needed. Use 90 g of beans to 2.1 L of water, simmer down to 1.2 L, and drink over two days.