From The Monks to Many: Brewing Luo Han Guo Through Time

How did a fruit from China become a drink enjoyed across generations?

Named after the 羅漢 (luóhàn; arhat), the 18 original disciples of Buddha Gautama who have attained enlightenment, 罗汉果 (luóhàn guo; monk fruit), has been cultivated in southern China since the 13th century, particularly in the Guangxi region. During the hot, humid summers in the monastery, monks used to brew them to soothe their throats after engaging in long hours of chanting and teaching. The fruit has long been associated with monastic values: simplicity, balance, care for the body without indulgence.

In Traditional Chinese Medicine (TCM), Luo Han Guo is known for its cooling properties and antioxidant content. It is commonly used to reduce internal heatiness and heal coughs by hydrating the lungs and body. Compounds called mogrosides give the fruit a naturally sweet taste, making it a practical ingredient in herbal preparations, offering palatability without disrupting the intended medicinal effects.

At MET Glodok, our homemade Luo Han Guo drink recipe consists of many other balancing ingredients that enhance its health benefits, such as chrysanthemum flower, ginseng leaves, licorice, jujube, and goji berries. Resulting in a full-bodied drink, with light floral notes on the nose, soft harmonizing sweetness up top, grounded by gentle bitterness with honeyed Lo Han Guo at its core – slowly unfolding a calming, soothing finish.

Today, we’re indulging Luo Han Guo as a contemplative herbal drink, rooted in tradition, yet enjoyed as part of everyday rituals. It transcends regions and generations, acting as a bridge that brings familiar taste and comfort that remind our guests of home.