From Traditional Food to Herbal Tea
In southern China, there is a plant closely connected to traditional food culture—Nanzhu. This plant not only has a long history, with over 1,500 years of use in Chinese folk traditions, but is also recorded in the Compendium of Materia Medica, and holds an important place in many local cultures.
One of the best-known uses of Nanzhu leaves is in the preparation of Wufan, or “black rice,” where the leaves are used to naturally color glutinous rice.
Over time, the use of Nanzhu leaves expanded from traditional food to herbal tea, leading to what is now known as Wufan Botanical Infusion Tea.
Traditional Uses of Nanzhu
In certain regions, Nanzhu leaves are boiled to extract a natural plant liquid.
This extract is then used to color glutinous rice, giving it a deep natural hue.
The dish, known as Wufan, is often associated with seasonal traditions and cultural celebrations.
From Food to Herbal Tea
As food culture evolved, people began drying Nanzhu leaves and brewing them as tea.
This herbal infusion preserved the plant’s natural character while introducing a new way to enjoy the ingredient.
Wufan Botanical Infusion Tea therefore represents a bridge between traditional culinary practices and modern beverages.
A Cultural Continuity
Many traditional plants undergo transformations over time, evolving from food ingredients into modern drinks.
The transition of Nanzhu leaves from rice coloring to herbal tea reflects this natural cultural evolution.
The Story of a Leaf
From traditional kitchens to modern tea cups, Nanzhu tells a story of the enduring relationship between plants and people.
Wufan Botanical Infusion Tea is not only a beverage, but also a continuation of cultural heritage.
