Heat Clearing Sugarcane and Water Chestnuts and Imperatae Root Herbal Tea

Heat Clearing Sugarcane and Water Chestnuts and Imperatae Root Herbal Tea

Heat Clearing Sugarcane and Water Chestnuts and Imperatae Root Herbal Tea

Soup Name:

Heat clearing sugarcane and water chestnuts and imperatae root herbal tea

Traditional Chinese Name:

竹蔗茅根馬蹄湯 (zhú zhè máogēn mǎtí tāng)

 

For videos, visit us on YouTube. 

A traditional Chinese drink which helps cool the body, reduce heatiness, and clear phlegm and unwanted body fluids. It’s natural sweetness is perfect for hot summer days and this can be drank cold or hot. It is commonly found as a drink in most herbal dessert shops and is even bottled commercially.

The key to this heat clearing tea is the water chestnuts.  I don’t use them often as this version also uses corn, carrots, or corn silk, but I’ve kept it simple for heat clearing only.  The water chestnuts are a very cooling ingredient and combined with the imperatae (or mao gen) root, is extra potent to clear excess yang.  

What’s involved?

Prep time: 10 mins

Cook time: 30 minutes

Total time: 40 mins

Serves: 6 bowls

Ingredients

 

Cooking Instructions

  1. Prepare your sugar cane by chopping into smaller 2-inch length pieces
  2. Rinse, peel and rinse the water chestnuts.  You can cut into bite-sized edible pieces if you also like eating them.  
  3. Add to cold water into your soup pot
  4. Boil on medium heat covered for 30 minutes
  5. 5 minutes before serving, drop in your rock sugar.
  6. Serve and enjoy!

Any benefits?

  • This is a great tea for BBQ’ing or hotpot as it’s cooling and removes heat from the body, especially the stomach
  • It can served as a tea or soup
  • It is vegetarian, so perfect for any soup or tea drinker
  • This can be drank cold or hot (you’ll often find this as a heated drink served in the streets of Hong Kong)
  • You can make a big pot and store in the fridge for one week.  Just be sure to let it sit to room temperature or heat up before consumption
  • You can have a few variations of this soup or tea depending on ingredients at home (such as adding sugared dried winter melon, water chestnuts, or simply using sugar cane and imperatae)

For videos, visit us on YouTube. 

Fresh water chestnuts are crispy, firm, and high in water content.  They don’t have the best storage life, so keep them in the fridge as much as you can.  As the water chestnuts “age”, they’ll breakdown and become starchy, have a crumbly texture, and lose it’s moisture content.  Which in turn, makes your soup or tea cloudy, which is still OK, as long as the water chestnuts still hold some of their firmness. 

For other variations of this tea:

Sugar Cane and Imperatae Drink

 

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Sugar Cane and Imperatae Drink

Sugar Cane and Imperatae Drink

Sugar Cane and Imperatae Drink

Soup Name:

Sugar Cane and Imperatae Drink

Traditional Chinese Name:

竹蔗茅根 (zhú zhè máogēn)

 

For videos, visit us on YouTube. 

A traditional Chinese drink which helps cool the body and reduce heatiness. It’s natural sweetness is perfect for hot summer days and this can be drank cold or hot. It is commonly found as a drink in most herbal dessert shops and is even bottled commercially.

There are a few options for this tea such as adding sugared dried winter melon and corn silk or baby corn.  The key ingredient is the imperatae, which is grass type plant that is cooling and sweet.  It targets the stomach, lungs, and bladder and supports heat removal, or excess of Yang qi in the body.

What’s involved?

Prep time: 10 mins

Cook time: 60 minutes

Total time: 70 mins

Serves: 6 bowls

Ingredients

 

Cooking Instructions

  1. Begin boiling your soup water
  2. Begin boiling another pot of water to blanch Imperatae
  3. Cut carrots, corn, water chestnuts and sugar cane
  4. When second water boils, blanch Imperatae
  5. When soup water boils, add all ingredients together
  6. Boil on medium heat for a good 1 hour
  7. Serve and enjoy!

Any benefits?

  • This is a great tea for BBQ’ing or hotpot as it’s cooling and removes heat from the body, especially the stomach
  • It can served as a tea or soup
  • It is vegetarian, so perfect for any soup or tea drinker
  • This can be drank cold or hot (you’ll often find this as a heated drink served in the streets of Hong Kong)
  • You can make a big pot and store in the fridge for one week.  Just be sure to let it sit to room temperature or heat up before consumption
  • You can have a few variations of this soup or tea depending on ingredients at home (such as adding sugared dried winter melon, water chestnuts, or simply using sugar cane and imperatae)

For videos, visit us on YouTube. 

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Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Soup Name:

Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Traditional Chinese Name:

蓮藕栗子素湯 (Lián’ǒu lìzǐ sù tāng)

 

This is a great, earthy, slightly nutty light soup great for the whole family and vegetarian friendly!

I’m using dried mushrooms to replace pork bones and trying to honour the flavour profile of the lotus roots and carrots.  Slightly sweet, slightly earthy, that hint of nuttiness, but in a light broth that’s savory and smooth.

You can explore more vegetarian substitutes for meats in Chinese soups and get creative!

 

What’s involved?

Prep time: 15 mins

Cook time: 2 hour and 30 mins

Total time: 2 hour and 45 mins

Serves: 8 bowls

Ingredients

Cooking Instructions

  1. Pre-soak your dried Chinese shiitake mushrooms in a bowl for 2 hours until they soften
  2. Remove the stems from the mushrooms
  3. Prepare your soup water on high heat with the 2 L of cold water in your thermal soup pot
  4. In a shallow pan, add 1 tablespoon of cooking oil and on medium heat, pan fry the mushrooms with a bit of salt until fragrant and slightly browned on both sides
  5. Wash & peel the lotus root, cutting into large pieces
  6. Wash, peel, and cut carrot into large cubes
  7. Wash, peel, and cut corn into large pieces 
  8. When the water boils, add all the ingredients together
  9. Boil on medium to high heat for 30 minutes
  10. You can continue to boil on low heat for another 2 hours or put into your thermal pot 
  11. Serve and enjoy!

Any benefits?

  • A neutral soup ideal for the whole family
  • Better for dryer, cooler weather as chestnuts are known to be a little bit wet and warming in nature
  • A versatile soup where you can change it up a bit and add other vegetables such as Chinese Yam, chayotes, or potatoes
  • Be sure to buy good quality Chinese dried mushrooms

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Red Dates Longan Chinese Herbal Tea

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The easiest of #teas to make at home to help promote blood flow, strengthen the #heart, and promote sleep. This #Chinese #herbal tea is best drank before bedtime, after #dinner. I simply used 6 dried #longans, 2 dried red #dates, and a handful of dried #wolfberries. It is a slightly #warming tea and allows for good circulation of #qi. This #drink is ideal for people who do not get enough rest, are overworked, women who have recently given birth, and people who have deficiencies in qi and blood. Remove the seeds from the red dates (as they seeds are known to be heaty in a bad way), steep everything for 5 minutes in hot (boiling) water, and enjoy!

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Apple Chinese Herbal Tea (For Coughs)

Apple Chinese Herbal Tea (For Coughs)

Apple Chinese Herbal Tea (For Coughs)

Soup Name

Apple Chinese Herbal Tea (For Coughs)

Traditional Chinese Name:  

蘋果止咳茶 (píng guǒ zhǐ ké chá)

 

For more videos, visit us on YouTube.

When a virus, cold, or flu has you down, my go to hot drink is usually a Chinese Herbal tea that addresses my illness.  Lately, I have been tackling yet another virus strain that has left me with a cough and my Chinese Herbalist recommended this easy, smooth, vitamin C packed Chinese tea to address my cough and heal my lungs.

It’s a tea because I don’t use meats or bones, but I don’t actually put any tea leaves in it.  The key ingredient is the dried seabed coconut (which is a lung healer and addresses coughs).  Also throw in some dried snow pears, dried apricot kernals (north and south), dried lily bulbs, dried tangerine peel, sugared dates, and fresh apples.

What’s involved?

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Serves: 2 cups

Ingredients

According to my Chinese doctor, apples are the only fruit I can consume while with a cough, cold, virus, or flu.  They are the most neutral of fruits.   In a ceramic pot, boil your water (4 cups worth, which will reduce to 2 cups).  When the water boils, add all the ingredients together and cover.  Boil on medium for 2 hours until it reduces and the apples become soft.

 

In the end, you’re left with a slightly tart, slightly sweet, but very smooth and rich tea.  You can even eat the apples!  For those who don’t like the stuff floating around, you can strain the tea through a thin strainer as bits of apples may be dissolved into the tea (also very yummy!).

Cooking Instructions

  1. Boil your water in a ceramic pot
  2. Half your apples, keeping the skin on (so they don’t completely disintegrate into the tea)
  3. When your water boils, add all the ingredients in together
  4. Boil on medium for 2 hours
  5. Let cool, serve and enjoy!
  6. Or follow along in the video

For more videos, visit us on YouTube.

 

 

 

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Cough Reduction Tea (From Colds)

Cough Reduction Tea (From Colds)

Cough Reduction Tea (From Colds)

Soup Name

Cough Reduction Team (From Colds)

Traditional Chinese Name:  

止咳茶 (zhǐ ké chá)

 

It started with a cold.  My whole family had it, being passed from one person to the other.  My symptoms were light though, feeling primarily fatigue throughout a two week period, until the end.  I developed this mildly itchy (but highly irritating) cough that just wouldn’t go away, even with cough syrup.  So I went to find my Chinese doctor and herbalist who asked me a few questions, asked me to show him my tongue and recommended this mild tea designed to squash that pesky cough.

What’s involved?

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 2 cups

Ingredients

A majority of the ingredients are cough attacking ingredients and readily found at your wet marts, herbalist, or dried food stalls.  They are primarily leafy and stem based, and not a cooling tea at all, but does address heatiness in the body. 

Normally, anything cooling actually stimulates coughing more, so these are warm ingredients that are paired perfectly for anyone who wants to try an alternative solution to the drowsy cough medicine.  This tea is mild enough for kids, mild enough to drink back to back, slightly warming, but not heaty, and perfect for vegetarians.  On top of the dried herbs, chuck in a slice of ginger for good measure!

This tea is already slightly sweet (due to the sugared dried kumquat) and quite soothing to drink.  No sugar needed!

Cooking Instructions

  1. Boil your tea water
  2. Once boiling, add in all the ingredients together
  3. Boil on medium high (covered) for an hour
  4. Strain the ingredients
  5. Serve and enjoy

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    FOLLOW US AND SHARE.

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