Cerasee (also spelled cerassee or "asosi") grows wild across Jamaica, its slender vine and small yellow flowers climbing over fences. Brewed into a tea, it's intensely bitter — Jamaicans often say "the more bitter, the better." It's traditionally taken now and then rather than daily. Here's how it's brewed at home.
Ingredients
- 1 small handful fresh cerasee vine (or 1 tbsp dried)
- 3 cups water
- Honey or lime to taste (optional)
Method
- Rinse the fresh cerasee vine thoroughly to remove any dirt.
- Bring the water to a boil in a small pot. Add the cerasee, lower the heat, and let it simmer 5–10 minutes — the longer it steeps, the darker and more bitter it gets.
- Strain into a cup. The brew is a greenish-gold and, be warned, seriously bitter.
- A little honey or a squeeze of lime softens the edge if you like. Sip it warm, in small amounts.
🌿 A little goes a long way
Cerasee is one of the strongest bush teas there is. Traditionally it's taken occasionally and in modest amounts — not as an everyday drink. Start with a weak, short brew if it's your first time.
Jamaica’s famously bitter bush tea
Cerasee is the vine that grows wild across Jamaica, and the tea brewed from its leaves is legendary for one thing above all: its bitterness. Generations of Jamaican children have been handed a cup with the words "drink it — it's good for you." It is the island's best-known bush tea, and traditionally it's taken in short courses rather than every day.
We share it here as cultural heritage — not as medical advice.
Ingredient notes & substitutions
- Cerasee — fresh vine and leaves, or dried cerasee, which is widely sold in Caribbean shops and online. Tea bags exist too.
- Water.
- Honey, lime or ginger — all traditionally used to soften the bitterness.
🌱 Brewing tips
Rinse fresh cerasee well. Steep it rather than hard-boiling it, and keep the steep short — the longer it sits, the more punishing the bitterness becomes. Start weaker than you think you need; you can always steep longer next time. Honey, lime or ginger take the edge off considerably.
Common mistakes to avoid
- Over-steeping. It becomes brutally bitter.
- Boiling it hard. Steep gently instead.
- Using too much leaf. A little cerasee goes a very long way.
- Expecting it to taste pleasant. It's famously bitter — that's its character.
How it’s traditionally taken
- Hot, in a small cup, often first thing in the morning.
- Traditionally in short courses rather than continuously.
- Softened with honey, lime or ginger when the bitterness is too much.
Storage
Brewed cerasee tea keeps for a day or two refrigerated. Dried cerasee keeps for months in a sealed container, away from light and moisture.
Cerasee tea FAQ
Why is cerasee so bitter?
Bitterness is simply the nature of the plant, a relative of bitter melon. Culturally, that bitterness is part of its identity.
Can I make cerasee tea less bitter?
Yes — steep it for less time, use less leaf, and add honey, lime or ginger to soften it.
Fresh or dried cerasee?
Both are used. Dried cerasee is the practical option outside Jamaica and is widely available.
How is it traditionally taken?
Traditionally in short courses rather than continuously, usually hot and in a small cup.
Is cerasee tea medicine, and is it safe?
No — it is a traditional bush tea shared as cultural heritage, not medical advice, and not intended to diagnose, treat, cure or prevent any condition. Traditionally it is avoided during pregnancy. If you are pregnant or nursing, taking medication, or managing a health condition, speak with a qualified healthcare professional before drinking it.