Ginger, Red Roses, and Red Dates Tea with Honey

Ginger, Red Roses, and Red Dates Tea with Honey

Ginger, Red Roses, and Red Dates Tea with Honey

Tea Name:

Ginger, Red Roses, and Red Dates Tea with Honey

Traditional Chinese Name:

玫瑰姜茶 (méiguī jiāng chá)

This tea is sweet to taste and warming in nature and dispel wind and cold.

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This is currently my go-to-tea post cold run or ride or any moments where I feel I’ve taken in too much cold-wind into my lungs.  This tea is designed to warm the body (and lungs) and dispel dampness.  This is what happens when you have too much yin.  I know this is happening because my run begins to dribble, my hands and feet become cold, and my complexion pales!  All signs of excess yin!
What’s involved?
Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2 cups of tea

Ingredients
  • 3-4 slices of fresh ginger
  • 6-7 dried rose buds
  • 5-6 dried red dates
  • 1 tablespoon of honey
  • 2.5 cups of water
  • Optional:  2 slices of dried tangerine peels
Cooking Instructions
  1. Use sliced ginger to allow the flavours to really come out
  2. There are 2 ways you can make this:  Steeped or boiled
  3. If boiling, use a safe pot, add all the ingredients except the honey
  4. Boil on medium high for 2 minutes (or until bubbling) and reduce to a low simmer for another 3 minutes
  5. Set aside and let it cook for 2-3 minutes
  6. Add desired amount of honey, although try it first as the roses and dates are already naturally sweet!
  7. Serve and enjoy!
Benefits
  • This tea is warming and helps relieve dampness and wind-cold in the body (excess yin)
  • I love how simple and readily accessible these ingredients are
  • Ginger is the key ingredient here to drive out wind and cold, while the other ingredients are also additionally warming
  • You can make this as a steeped tea or boiled 

Learn more about how these types of teas and soups can help improve your overall blood circulation and how you actually know that it’s working?

It’s not a perfect science (still working to perfect it), but I’d say the methodology and thinking is sound 🙂

Would love to hear your thoughts!

 

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Red Dates Longan Chinese Herbal Tea

Red Dates Longan Chinese Herbal Tea

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!

Other similar recipes include:

Red Dates Tea

Wood Ear & Red Dates Tea

Red Dates Hawthorn Tea

 

You can find the video of how to make this here:

 

 

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

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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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    Winter Moisturizing Tea

    Winter Moisturizing Tea

    Winter Moisturizing Tea

    Soup Name

    Winter Moisturizing Tea

    This soup or tea is completely designed for the dry, cold, dry, cold, super dry, or super cold winter conditions. It’s a vegetarian (meatless) moisturizing tea suitable for the whole family and tastes super yummy.

    You can consider adding fresh snow pears or fresh apples to sweeten it further, just take caution with the amount of rock sugar you add. It’s a combination of the all the ingredients that help being moisture to the lungs, body, skin and internal organs. You can drink this to your heart’s delight!

    Do note that snow pears are mildly cool ingredients, so not recommended if you’re in confinement or need to avoid cooling ingredients.

    What’s involved?

    Prep time: 15 mins
    Cook time: 1 hour
    Total time: 1 hour 15 mins
    Serves: 2 cups

    Ingredients

    • 2 dried snow fungus, soaked and cut into quarters (removing the center, see video below)
    • 4 pieces of dried snow pear
    • 20 g of apricot kernals
    • 1 pieces of dried tangerine peel
    • 2-3 large dried dates
    • 20 g of dried lily bulbs
    • 1-inch diameter wide rock sugar (or brown sugar)
    • 1 L of water

    Cooking Instructions

    1. Soak the dried snow fungus in warm water until it is completely covered. Let it sit for about 15 minutes until it has become soft and large. Using a pair of scissors, cut it quarters while removing the hard yellow middle.
    2. In a separate bowl, soak in warm water the dried tangerine peel for 5 minutes.
    3. Once the tangerine peel softens, using the face of a knife, scrape off the darker side of the peel (this is the bitter part) just slightly.
    4. Start to boil your tea water
    5. When the water boils, add all the dried snow pear, apricot kernals, tangerine peel, dried dates, dried lily bulbs together.
    6. Boil on medium heat for 1 hour.
    7. In the last 5 minutes, drop in the rock sugar and mix.
    8. Serve and enjoy! Ideal to drink hot in the winter time!

    The ingredients are pretty common in Hong Kong or your local Asian supermarket.  And you can buy them in bulk and store them in a dry, sealed container for many months – or in the fridge for even longer.

     

    Preparing the Snow Fungus (video)

    For snow fungus, you’ll need to soak them in warm water for some time – pretty much until they explode into giant balls.  Normally, people don’t eat the hard middles, but you can still cut it out and put it in with the soup. The tricky thing with snow fungus is that it dissolves into the soup. This means, the soup gets thicker and stickier the longer you boil it with snow fungus (scientifically speaking is that the viscosity of the liquid increases). You can remove the snow fungus halfway through if you don’t like it so thick.

     

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