Su Zi has the effect of dispersing cold, promoting qi circulation, and regulating digestion. After boiling the Su Zi tea, add an appropriate amount of freshly squeezed lemon or lime juice, and the color will change from a dull light green to a beautiful pink, making it suitable for the early stages of a cold.
【Name】
Su Zi Tea
【Ingredients】
Su Zi leaves, rock sugar, lemon juice
【Instructions】
1. Put the washed Su Zi leaves into a pot and add enough water to cover the leaves.
2. Boil over medium-high heat until it reaches a boiling point, then reduce to low heat and continue boiling for 10 minutes, or until the aroma is released.
3. Brew with boiling water and add sugar.
4. Filter the Su Zi tea and let it cool to lukewarm temperature. Add an appropriate amount of lemon or lime juice to make it turn red. The amount of juice added can be adjusted according to personal preference, with more juice resulting in a deeper color. Drink as a substitute for tea.
【Benefits and Effects of Su Zi Leaves】
Su Zi leaves have the functions of dispelling pathogenic factors, dispersing cold, regulating qi, and nourishing the body. They are used to treat colds with wind-cold symptoms, fever with aversion to cold, cough, asthma, bloating in the chest and abdomen, and restless fetus. They can also counteract fish and crab toxins.
They are used for wind-cold colds, fever with aversion to cold, headache, stuffy nose, cough, or chest discomfort. Su Zi leaves have the ability to disperse superficial cold and promote lung qi circulation, and can be used together with ginger. When accompanied by cough, they are often combined with apricot kernels, Qian Hu, etc., as in Xing Su San. If there is also qi stagnation and chest discomfort, they are often combined with Xiang Fu, Chen Pi, etc., as in Su San. They are used for stagnation of qi in the spleen and stomach, chest discomfort, and vomiting.
Su Zi leaves have the functions of promoting qi circulation, regulating digestion, and stopping vomiting. When used for cold-type conditions, they are often combined with Huo Xiang. For heat-type conditions, they can be used with Huang Lian. For conditions with qi stagnation and phlegm accumulation, they are often combined with Ban Xia and Hou Po. They are also used for pregnancy-related vomiting and bloating in the chest and abdomen, often combined with Chen Pi and Sha Ren to enhance the anti-emetic and fetus-stabilizing effects. They are used for abdominal pain and diarrhea caused by eating fish and crabs, either alone or with ginger and Bai Zhi in a decoction.
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