Post run wind expelling and lung healing Chinese tea
Tea Name:
Post run wind expelling and lung healing Chinese tea
Traditional Chinese Name:
红枣甘草羅漢果薑茶 (hóng zǎo gān cǎo luó hàn guǒ jiāng chá)
Nature: Warming
Taste: Sweet and slightly bitter
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The tea is warming! It’s got the power to expel wind from the body (and lungs) and nourish and moisturize the lungs, especially after a cold run.
I love the light sweet tones it brings and how it’s refreshing and not heavy. It’s also not overly spicy, but you can definitely craft this any way you’d like by adding more or less of any ingredient.
OK, honestly, I really feel the temperature variance in my lungs when it hits 10C or lower in Toronto. At this point, the buffs come out! I mean, I’ve gotten pretty good at knowing the temperature thresholds in my body and humidity stays pretty relative here, so I just go on temperature to determine what to wear. This also applies to riding in the cold and this is different because there’s more wind (due to both speed and just the amount of wind Toronto has) and exposure to cold.
This means, I’m already going into yin excess (too much yin in the body thanks to both cold and wind into the lungs first… and then ultimately, if I don’t address it, it goes into the body).
Here’s my post cold run routine:
- Slow down the pace. The slower the air turnover, the less yin I bring into the body. This means running in zone 2 or slower. Save the intervals for the indoor treadmill or the bike trainer (also indoors).
2. I will also carry warm water with me to sip in a small plastic holder.
3. As soon as I’m home, I’ll make this herbal tea with boiling water.
4. Take a hot shower and spend 5 extra minutes to breathe in warm steam to the lungs.
5. Sip on my tea all day (adding boiling water to it 2-3 times until it runs flavorless).
You can check this article that explains the balance of yin and yang in the body, AN INTRODUCTION TO YIN AND YANG IN OUR EVERYDAY SOUPS AND FOOD.
What’s involved?
Prep time: 2 mins
Cook time: 3 mins (steep time)
Total time: 5 mins
Serves: 1 cup
Ingredients
- 5 pieces of dried red dates (seeds removed)
- 2-3 slices of fresh ginger
- 1 small slice of dried monk fruit (golden type), but the denser brown type will also work
- 2-3 slices of dried licorice
- 1 teaspoon of honey
- 1 cup of hot water (for me, boiling!)
Cooking Instructions
- You can put all the ingredients into an individual empty tea bag for easier management of the ingredients
- Drop all the ingredients into a ceramic or glass mug
- Add in boiling water to 1 cup full
- Cover and steep for 2 minutes
- Add in honey and stir
- Serve and enjoy!
You can actually make these little tea bags or pouches yourself! The ingredients are all part of my standard Chinese Soup kitchen pantry and then I use disposable and decomposable tea bags!
Use disposable, environmentally friendly, degradable tea bags!
There are various individual tea bags you can find out there!
The two I’ve been using are these Japanese ones (sourced from Hong Kong) that fold over. I’m not sure if they are degradable completely, but finishing up a batch I took back with me.
I would recommend these disposable and environmentally friendly tea bags from amazon. I also bought some and now have a pile of tea bag holders sitting in my drawer! But I do love how convenient they are and will pre-make my own tea bags to bring to work or pre-fill in my thermal mug for drinking on the go!
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