Mulberry & Goji Berry Drink
Ingredients
- Dried mulberry (sangshen) 10 g
- Goji berries (gouqi) 10 g (daily wellness; many sources use 5 g goji—adjust down if needed)
Principle
Goji is neutral—tonifies liver and kidney, benefits essence and eyes; mulberry is cold—nourishes yin and blood, generates fluids. Goji emphasizes liver–kidney yin; mulberry emphasizes blood and fluid; together they tonify liver–kidney, benefit essence, and moisten dryness with moderated cold–warm balance (syndrome differentiation required).
Effects & uses
For liver–kidney yin deficiency: dizziness, sore weak back/knees, early gray hair, blurred vision, dry constipation; also daily care for night shifts, eye strain, or liver blood deficiency (syndrome differentiation required).
Method
- Rinse mulberry and goji quickly with warm water.
- Steep in 60–80°C water (not boiling—protects anthocyanins and taste).
- Cover ~10 minutes until liquor turns light purple-red; reinfuse 2–3 times; eat fruit at the end.
How to use
- One cup daily as warm tea; 3–5 days per week, not necessarily every day. Prefer afternoon; avoid frequent evening use if it affects sleep.
Caution
Avoid with cold spleen–stomach or loose stools; reduce mulberry or add pitted jujube/ginger slices. Avoid in phlegm-damp, febrile cold, or acute diarrhea. Diabetics limit amount; use cautiously in pregnancy. Avoid strong tea or radish with it. Symptoms >2–3 weeks—seek care. Not a substitute for medication.
Source
China Medical Information Query Platform (Li Peihong); Youlai Doctor; 39 Health; Bohe Doctor; CCTV/Tianjin Daily; Bengbu Central Hospital; Dazhou TCM Daily reprints. Pending manual verification.