7 Leaves Mung Bean Milk Tea Recipe: Velvety Creaminess With Fragrant Herbal Notes

This 7 leaves mung bean milk tea recipe delivers the perfect balance of creamy richness and fragrant herbal notes—just like your favorite Taiwanese tea shop. The secret lies in slow-simmered mung beans and a blend of seven aromatic leaves that infuse the milk with layers of flavor without overpowering sweetness.

I've perfected this method over years of testing, ensuring every sip is velvety smooth with just the right herbal depth.

The process begins with whole mung beans, which we simmer until tender and naturally sweet—no added sugar needed at this stage. Meanwhile, the seven leaves (a traditional blend often including goji berries, tangerine peel, and licorice root) steep in hot water to create a fragrant tea base.

The magic happens when we combine these elements with warm milk, creating a drink that's both comforting and refreshing.

What makes this recipe special is its versatility—it works equally well hot or iced, and you can adjust the sweetness to your preference.

The mung beans add a subtle nutty flavor while thickening the milk into a luxurious texture, while the herbal leaves provide complex, earthy notes that dance on your palate. Perfect for sipping slowly or serving at gatherings, this tea becomes the star of any menu.

For those watching their intake, this version uses plant-based milk without sacrificing creaminess. The slow cooking method ensures deep flavor development, making it worth the time investment. Once you try this authentic yet approachable recipe, you'll never go back to store-bought versions.

Ingredients for 7 leaves mung bean milk tea

These traditional ingredients blend earthy herbal notes with creamy plant-based milk for tea perfection.

The mung beans are the heart of this recipe—look for organic or high-quality dried beans at stores like Whole Foods or Asian markets. They need to be plump and free of stones. The seven leaves blend is tricky to find pre-mixed, so I usually grab them separately: goji berries at Trader Joe's, licorice root and dried flowers at specialty tea shops. If you can't find all seven, don't stress—just use what you have. The plant-based milk should be unsweetened to let the flavors shine, and oat milk gives the creamiest texture, though almond works too.

No goji berries? Substitute dried apricots or raisins for sweetness. Missing tangerine peel? Orange peel works in a pinch. The licorice root can be skipped if unavailable, but it adds that signature herbal depth. For sweetness, agave nectar or coconut sugar work too—just adjust to taste. The dried herbs should be stored in airtight containers away from light to preserve their potency. If any of the leaves smell musty, toss them—they've lost their magic.

Simmered mung beans keep for 3 days in the fridge, while the dried leaves blend lasts 6-12 months if sealed properly. The tea base (herbal infusion) can be made ahead and stored for 1 week. For best results, reheat gently on the stove—microwaving can make it watery. I like to make a big batch of the mung bean milk mixture and freeze it in ice cube trays for quick tea prep later. Just thaw and warm with fresh herbal tea.

Step-by-step instructions for 7 leaves mung bean milk tea

Here's how to create this luxurious, fragrant tea with layers of herbal complexity and velvety texture.

Heat a dry skillet over medium heat and add the 0.5 cup whole mung beans. Toast them for 3-4 minutes, stirring constantly, until they turn a light golden color and release a toasty aroma. You'll see them puff up slightly and smell their natural nutty scent—this is your signal they're ready.

Remove the beans immediately when they begin to darken, as over-toasting can make them bitter. Transfer them to a bowl and let them cool for 2 minutes. This toasting step develops their flavor and prevents a raw, beany taste in the final tea.

In a medium saucepan, combine the toasted mung beans with 4 cups plant-based milk, 1 tbsp coconut oil, and 0.5 tsp sea salt. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching. Once simmering, reduce heat to low and let it cook uncovered for 15 minutes.

After 15 minutes, add the 0.25 cup goji berries, 1 tbsp tangerine peel, 1 tbsp licorice root, 1 tbsp dried chrysanthemum flowers, 1 tbsp dried tangerine peel, 1 tbsp dried lotus leaf, and 0.5 tbsp dried ginger. Stir gently to combine all ingredients. Let the mixture simmer for another 10 minutes, until the mung beans are tender but not mushy.

Remove the saucepan from heat and let the tea cool for 5 minutes. Using an immersion blender, blend the mixture until completely smooth and velvety. You should hear a consistent hum without any grainy bits remaining. If you prefer a slightly thicker texture, blend for 10-15 seconds longer.

Strain the blended tea through a fine-mesh sieve into a clean pitcher, pressing gently on the solids to extract all the liquid. This step ensures your tea is smooth and free of any herbal fibers. The strained liquid should have a rich, creamy color with a hint of floral aroma from the herbs.

Return the strained tea to the saucepan and warm it gently over low heat for 2-3 minutes. Stir in the 0.25 cup maple syrup until completely dissolved. Taste and adjust the sweetness if needed—you can add more maple syrup if you prefer a sweeter tea.

Pour the tea into serving glasses and let it cool to your desired temperature. For a refreshing drink, chill it in the refrigerator for 1 hour before serving. The tea should have a velvety mouthfeel with subtle notes of floral chrysanthemum, citrusy tangerine, and earthy licorice. Serve warm or chilled, depending on your preference.

For the best flavor, let the tea rest for 10-15 minutes before serving. This allows the flavors to meld together and the tea to reach its full potential. The mung beans should be tender, the herbs should infuse the liquid with their aromatic qualities, and the sweetness should be perfectly balanced.

Garnish each serving with a few goji berries or a sprinkle of dried chrysanthemum flowers for an elegant touch. Enjoy your 7 Leaves Mung Bean Milk Tea immediately, as the flavors are at their peak when freshly prepared. This tea is perfect for any time of day—whether you're looking for a comforting warm drink or a refreshing cold beverage.

Regional styles of this recipe

Taiwanese Classic

This is the original version you'll find in Taiwanese tea shops, where the 7 leaves blend—often including goji berries, tangerine peel, and licorice root—creates that signature herbal depth.

The key difference is the slow simmering technique: in Taiwan, they use whole mung beans simmered for at least 30 minutes with the herbs to develop maximum flavor.

I've simplified it slightly for home cooks by blending after simmering, but traditionalists swear by straining and simmering longer for a more rustic texture. 🌟

Chinese Herbal Twist

In mainland China, this tea often incorporates more medicinal herbs like astragalus root or schisandra berries for an earthier, slightly bitter profile. The Chinese version also frequently uses less sweetness, letting the herbal notes dominate.

For a Chinese-inspired adaptation, reduce the maple syrup to 2 tablespoons and add 1 tablespoon dried astragalus root to the herbal blend. The result is more complex but equally comforting.

Japanese Matcha Fusion

Japan puts its own spin by adding matcha powder to the milk base, creating a vibrant green version that's both creamy and energizing. Start with 1 teaspoon ceremonial-grade matcha whisked into the warm milk before adding the simmered mung beans.

The matcha adds a subtle umami note that pairs beautifully with the floral chrysanthemum. For presentation, dust the surface with extra matcha powder before serving.

Modern Vegan Adaptations

Today's vegan versions often experiment with flavored syrups like vanilla or lavender to enhance the herbal notes. I like adding 1 teaspoon vanilla extract to the simmered mung bean mixture for warmth.

Another trend is using coconut milk instead of oat milk—it adds a tropical richness that balances the earthy herbs. For a frothy finish, top with coconut whipped cream and a sprinkle of toasted coconut flakes.

Seasonal Variations

In summer, I chill the tea completely and serve it over crushed ice with a mint sprig for a refreshing twist. For winter, I add 1 cinnamon stick during the simmering process and serve it steaming hot with a dash of cinnamon on top.

The spices warm the drink while complementing the herbal notes. Both versions keep the core technique but adapt to seasonal preferences.

Regional Sweetness Levels

Taiwanese versions tend to be lighter on sweetness, while Chinese adaptations often use rock sugar for a more refined sweetness. For a regional touch, try palm sugar (available at Asian markets) instead of maple syrup—it caramelizes beautifully during simmering, adding depth.

Adjust to taste, but remember: the herbs should still shine through. The balance between sweetness and herbal notes is what makes this tea truly special. ✨

Frequently asked questions