Cough Reducing and Lung Nourishing Tea
Soup Name:
Cough Reducing and Lung Nourishing Tea
Traditional Chinese Name:
止咳茶 (zhǐké chá)
Nature: Slightly warming
Taste: Sweet
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I was naughty this weekend and took a ride in -5C (probably colder with wind chill) weather and will likely be chastised by my Chinese doctor because “he told me so…” LOL.
Here’s why. When there is exposure in both cold and windy conditions (which are usually yin pathogens into the body), there’s a possibility that the body isn’t strong enough to fight it and then the body becomes imbalanced and you have excess yin in the body. Symptoms include pale complexion, having a wet, pale, tongue, runny nose, phlegm in the nasal passages and when it gets bad, it’s phlegm in the lungs.
For me, I have a slight dry cough (no phlegm in the lungs), but severe runny nosy and phlegm in the nose, including cold limbs. You can play with the balance of monk fruit vs tangerine peel depending on where the phlegm is.
What’s involved?
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 3 cups
Ingredients
- 1 quarter of dried monk fruit shell (reduce this if you’ve got more phlegm and increase the tangerine peel, this ingredient is great for dry cough)
- 1 piece of dried tangerine peel (reduce this if you’ve got a very dry cough and increase the dried monk fruit)
- 4 slices of fresh ginger
- 2-3 pieces of rock sugar (to taste)
- 4 cups of boiling water
Cooking Instructions
- Soak your tangerine peel in warm water for 15 minutes and scrape off the extra flesh from the skin (as it’s bitter). This is an optional step.
- Add all the ingredients (except the rock sugar) into a pot (or a stove safe tea pot)
- Boil on low-medium heat for 15 minutes
- Before serving, add in the rock sugar and allow that dissolve fully
- Serve and enjoy!
TIP:
- Monk fruit (or dried luo han guo) is really good for that dry, dry cough. You’ll know because the cough sounds hollow and there’s no phlegm.
- Tangerine peel is best suited if everything is phlegmy and helps dry the dampness in the body. You’ll know this because the cough has phlegm and the lungs feel and sound congested.
- Do consult your doctor if you’re not sure about your condition. This is not a substitute for any medical advice.
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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