Cooling Snow Pears and Apples in a Chrysanthemum Tea

Cooling Snow Pears and Apples in a Chrysanthemum Tea

Cooling Snow Pears and Apples in a Chrysanthemum Tea

Tea Name:

Cooling Snow Pears and Apples in a Chrysanthemum Tea

Traditional Chinese Name:

雪梨蘋果菊花清熱茶 (xuě lí píng guǒ jú huā qīng rè chá) 

Nature:  Cooling

Taste: Sweet and sour

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

When it’s hot, stuffy and the temperatures are blowing the thermometers through the roof, this deliciously sweet and tart tea is perfect for this type of weather!

The mercury hit 32 C yesterday and what better way to cool the body than with a cooling, sweet tea that can help reduce internal heat, clears and disperses dryness, and moistens the lungs and stomach.   

The amazing thing about this tea is that you can also enjoy the snow pear and apples as part of the tea.  With the right cook time of 10 minutes, parts of the fruit are still semi-crunchy!  So delicious!  And you don’t need to add any sugar or honey because of the natural sugars of the fruit.

 

What’s involved?

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2 cups

Ingredients
Cooking Instructions
  1. Cut up your snow pears and apples into cubes, keeping the skin on.  This helps hold it together and not disintegrate, but actually, from a Traditional Chinese Medicine benefit perspective, it’s the skins that hold the most value!  I talk about this below a little more!
  2. In a stove top safe ceramic or glass pot, add all your ingredients together
  3. Boil on medium high for 10 minutes, or until it’s bubbling for at least a good 5 minutes to really get the flavours out
  4. Serve and enjoy!
  5. You don’t need to add any honey or sugars at all!  

Snow pear are amazing for cooling and moisturizing the body, targeting the lungs and stomach.  It’s perfect for yin deficiencies (which includes cough) and reducing fire in the body and lungs.

It’s actually the skin of the snow pear that has the most power!  That’s why I keep them on when I’m making a tea with them or a soup.  And they provide a good source of fiber for the body.

Alternatively, if you don’t eat snow pear skins when you’re having the fruit, I would suggest to keep the peeled skin to dry, or freeze in a ziploc to save for use in soups or teas, but you don’t need to eat them!

 

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Cooling Snow Pears and Apples in a Chrysanthemum Tea

Tea Name: Cooling Snow Pears and Apples in a Chrysanthemum Tea Traditional Chinese Name: 雪梨蘋果菊花清熱茶 (xuě lí píng guǒ jú huā qīng rè chá)  Nature:  Cooling Taste: Sweet and sour (You can read this article on the impact on your body of different food tastes!) For more...

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Cooling Snow Pears and Apples in a Chrysanthemum Tea

Tea Name: Cooling Snow Pears and Apples in a Chrysanthemum Tea Traditional Chinese Name: 雪梨蘋果菊花清熱茶 (xuě lí píng guǒ jú huā qīng rè chá)  Nature:  Cooling Taste: Sweet and sour (You can read this article on the impact on your body of different food tastes!) For more...

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FOLLOW US AND SHARE.

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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.

Visit us on YouTube for more tea and soup videos.
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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Cooling Snow Pears and Apples in a Chrysanthemum Tea

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Cooling Snow Pears and Apples in a Chrysanthemum Tea

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Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Soup Name:

Monk Fruit and Chrysanthemum Flower Herbal Tea (for dry coughs and yin deficiency)

Traditional Chinese Name:

羅漢果菊花茶 (luó hàn guǒ jú huā chá)

This tea is slightly cooling in nature and sweet to taste.

 

For videos, visit us on YouTube.

This morning, I woke up with a dry and itchy throat with an on and off dry cough, a bit of sore throat, some shallow breathing, and a feeling of overall cold.  This is what I call temporary yin deficiency (of the lung).  I was riding the day before in 3C and with prolonged lung exposure to a cold environment, the onset of yin deficiency was topical and pretty quick to show itself.  Which means, I could also address it right away! 

Lung yin deficiency shows up as dry and fire in the lungs, which is sometimes mistaken for excess yang.  It can feel ticklish in the throat and just not comfortable to speak.

This sweet tea will help cool and moisten the lungs and throat, calm the dry cough, and restore balance between yin and yang in the body.  Keeping monk fruit and dried chrysanthemum flowers in my pantry are great because I can quickly throw together a tea

What’s involved?

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 2 cups

Ingredients

 

Cooking Instructions
  1. Add all the ingredients into a ceramic or glass pot
  2. Pour in 4 cups of cold water
  3. Set to high for 10 minutes (or until it begins to boil)
  4. Cover and reduce heat to a low boil
  5. Boil for an hour
  6. When you’re ready to serve, you can drop in the rock sugar and mix until dissolved or add honey after you’ve served (as not to breakdown the honey in the boiling water)
  7. Strain and serve.  Drink hot!  Enjoy!
Any benefits?
  • This soup is perfect for nourishing and tonifying the lungs
  • It helps with cough, especially a dry cough where there is Yin deficiency (or appears as heaty)
  • It’s a sweet tea that is perfect for the whole family
  • It’s a cooling tea and helps cool and lubricate the lungs

For videos, visit us on YouTube.

The monk fruit!  This is the slightly less dry version.  You’ll notice it’s more green and less brown.  This one is a little more expensive, coming in at $2 CAD per monk fruit.  You’ll also notice a thin layer of sugared coating, so it is a bit sticky to touch, but that’s just the sugars of the fruit on the skin.  The great thing about the greener version is that it isn’t as pungent or sweet, so you can use half in a soup to give is just enough of that flavour.  If it’s the heavily dried version, I will only use a quarter in 3L of soup water.  This is also great in teas!!  

Thank you so much to the community for sharing your comments and progress!

❤️❤️❤️ 

This is a recent instagram follower who used the monk fruit (or luo han guo) tea to help with a dry cough.  And yes, this is your definite go-to ingredient for dry cough, where dried tangerine peel is your go-to for the more phlegm and wet cough.

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Cooling Snow Pears and Apples in a Chrysanthemum Tea

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Cooling Snow Pears and Apples in a Chrysanthemum Tea

Tea Name: Cooling Snow Pears and Apples in a Chrysanthemum Tea Traditional Chinese Name: 雪梨蘋果菊花清熱茶 (xuě lí píng guǒ jú huā qīng rè chá)  Nature:  Cooling Taste: Sweet and sour (You can read this article on the impact on your body of different food tastes!) For more...

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

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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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    Cooling Snow Pears and Apples in a Chrysanthemum Tea

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    Soup Name: Korean  Kimchi and Tofu Jjigae (Soup) Nature:  Cool (although could be warmer depending on how spicy you make it, but this is driven by the cooling white radish and tofu) Taste:  Sweet, Salty For more videos, you can follow us on YouTube.I know there's a...

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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.

     

    For more videos, visit us on YouTube.