Red date, goji berry and longan tea

I first learned of red date, goji berry and longan tea from RedNote (Xiaohongshu), the Chinese social media app that made waves during the TikTok controversy in the United States. While American politicians were busy demonstrating that coherence is entirely optional for those in public office, the RedNote algorithm was introducing me to new (to me) and wonderful gustatory experiences.

For some time my feed was populated with Traditional Chinese Medicine students brewing teas from various fresh and dried foods. I found myself completely drawn to these posts, not for any health reasons, but because I was mesmerised by the seemingly infinite combination of ingredients. They looked simple, made with ingredients I recognised (for the most part) and, most importantly, like things I'd enjoy drinking.

This tea includes just four ingredients in addition to water: red dates (jujube), dried longan pulp, goji berries (also called wolfberry), and rock sugar. The red dates provide a caramel-like tone, while the longan adds a floral, honeyed note. Goji berries add minimal tartness for balance.

All of the ingredients can be sourced from Chinese supermarkets. You can use demerara or granulated white sugar in place of the rock sugar if you'd like, or omit it altogether.

Print Recipe

Red date, goji berry and longan tea

Drink hot for a fortifying comfort tea in colder weather or over ice as a cooling summer drink. If you don't finish the tea straight after brewing, pop it in the fridge where it will keep for a few days. Don't strain the fruits if you want deeper flavours to build as it slowly continues to steep. This will last for around a week in the refrigerator, after which the texture will thicken slightly (I don't know why).

Servings: 4 cups

Ingredients

• 1 litre water
• 25 grams red dates
• 12 grams dried longan pulp
• 10 grams dried goji berries
• 25-30 grams rock sugar

Instructions

• Add everything to a saucepan and bring to the boil. As soon as it boils, turn the heat way down, cover, and cook on a low simmer for 15 minutes. Strain and drink hot.
• Alternatively you can leave the tea to cool and drink it with ice.