Coix Seed Tea (Job's Tears) - 500g

Coix seed, also known as Job's tears, is a versatile grain-like seed that has been a staple in East Asian kitchens for centuries. This 500g bag is ideal for making a soothing tea or for adding to your favourite recipes.

Traditional Uses and History

For thousands of years, coix seed has been a valued ingredient in East Asian culinary traditions. It is commonly added to soups, congees, and beverages, and is typically cooked before consumption to soften the seeds and bring out their mild, nutty flavour. The seeds are slightly chewy and are often used as a gluten-free alternative to barley in cooking.

The name "Job's tears" is thought to refer to the biblical figure Job, as the seeds resemble tears. In Japan, coix seed is known as hatomugi and is used in teas and cosmetics; in Korea it is called yulmu, used to make a traditional tea known as yulmu cha. These seeds are cultivated in warm climates across East Asia, including China, Japan, and Korea.

What Is Coix Seed Tea?

Coix seed tea is a traditional herbal preparation made from the whole seeds of the grass species Coix lacryma-jobi. The seeds are slightly sweet and mild, and can be brewed into a warm, nutty beverage or used in cooking. After boiling in soup, both the liquid and the cooked seeds can be consumed. This 500g bag provides a generous supply of whole seeds, suitable for daily uses in teas, porridges, and other recipes.

How to Uses Coix Seed

There are several traditional ways to prepare coix seed:

1. Simple Roasted Tea: Rinse the seeds, then dry-roast them in a pan over medium heat until lightly golden and aromatic (about 5–7 minutes). Steep one tablespoon of roasted seeds in a cup of hot water (around 240 ml) for 5–7 minutes. Strain and enjoy. Adjust the amount of seeds to taste.
2. Herbal Blend: Combine 10g roasted coix seed with 5g fresh lotus leaf and 5g hawthorn berries. Place in a pot with 500 ml of water, bring to the boil, then simmer for 10 minutes. Strain and serve hot.
3. Porridge: Soak black beans (30g), black rice (30g), and coix seed (30g) in water for two hours. Drain, add fresh water, and cook over a low heat for two hours until the grains are soft. This porridge can be eaten for breakfast or as a light meal.
4. Ground Powder: After roasting, grind the seeds into a fine powder using a spice grinder or mortar and pestle. Store in an airtight container. Take one teaspoon daily, dissolved in warm water or mixed into smoothies or oatmeal.