How to soothe a cough with this Chinese orange monk fruit herbal tea!
Tea Name: Chinese orange monk fruit herbal tea
Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea. There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the ingredients.
Nature: Slightly warming
Taste: Sweet and sour
(You can read this article on the impact on your body of different food tastes!)
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There was a lingering dry cough that stuck with me for a week so I decided to try a variation of my salted steamed orange with a little more cough supporting ingredients. The key ones include both the dried monk fruit, which helps moisten and nourish the lungs, which is perfect for a dry cough, and the dried tangerine peels, which is warming and helps regulate Qi.
What’s involved?
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 2 cups
Ingredients
- 1 small mandarin (or 5 slices of orange)
- 1-2 small pieces of dried golden monk fruit
- 10 pieces dried apricot kernals
- 1 small dried tangerine peel
- 1 cinnamon stick
- 2.5 cups of water
- Honey (optional)
- 1 stovetop safe teapot
Cooking Instructions
- Slice your mandarin or orange thinly, keeping on the skin
- Using a chopstick or spoon, break up your citrus to allow the juices to be released so that it boils into the tea
- In your stovetop safe teapot, add in all the ingredients, except the honey
- Fully cover.
- Put this on medium high heat on your stove and bring to that a full boil for 5 minutes.
- Reduce heat and let it cool slightly before you add the honey (as anything over 60C will destroy most of the antibacterial and benefits of honey, so allow it cool as you drink).
- Stir, serve, and enjoy!
Any benefits?
- This tea is ideal for dry coughs and is slightly warming (with the tangerine peel and cinnamon)
- The monk fruit helps moisten the lungs, combined with the apricot kernals, helps relieve the cough
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