1. Mao Knee Tea.
Ingredients: 5g of white grass root, 3g of ox knee, 3g of rehmannia, 3g of green tea, 10g of white sugar.
Usage: Boil white grass root, ox knee, and rehmannia in 300ml of water until boiling. Steep the green tea for 5-10 minutes and then drink. Can also be consumed directly.
Function: Clears heat, cools blood, activates blood circulation, and regulates menstruation.
Uses: Blood heat and amenorrhea.
2. Half Lotus Tea.
Ingredients: 5g of half lotus, 3g of green tea.
Usage: Brew with 200ml of hot water and drink when the taste is light.
Function: Clears heat and detoxifies.
Uses: Sore throat; damp sores.
3. Half Lotus Licorice Tea.
Ingredients: 5g of half lotus, 3g of licorice, 3g of green tea.
Usage: Brew with 200ml of hot water and drink when the taste is light.
Function: Clears heat and moisturizes the throat.
Uses: Sore throat.
4. Half Lotus Mint Tea.
Ingredients: 5g of half lotus, 3g of mint, 3g of licorice, 10g of rock sugar.
Usage: Brew with 200ml of hot water for 10 minutes and drink when the taste is light.
Function: Clears heat, detoxifies, and soothes the throat.
Uses: Sore throat.
5. White Wisteria Tea.
Ingredients: 10g of white wisteria, 3g of green tea.
Usage: Brew with 250ml of hot water and drink when the taste is light.
Function: Clears heat and cools blood.
Uses: Fever with aversion to wind and heat, hot and painful urination, nocturnal enuresis, lung heat cough.
6. White Wisteria Digu Tea.
Ingredients: 5g of white wisteria, 3g of digu pi, 3g of flower tea.
Usage: Brew with 200ml of hot water and drink when the taste is light.
Function: Clears deficient heat.
Uses: Yin deficiency with low-grade fever that does not subside.
7. White Wisteria Plantago Tea.
Ingredients: 5g of white wisteria, 3g of plantago, 3g of green tea.
Usage: Brew with 200ml of hot water and drink frequently when the taste is light.
Function: Clears heat and diuresis.
Uses: Urinary tract infection with frequent urination, urgency, and pain.
8. White Wisteria Peony Tea.
Ingredients: 5g of white wisteria, 3g of white peony, 3g of green tea.
Usage: Brew with 200ml of hot water and drink when the taste is light.
Function: Clears heat and stops nocturnal enuresis.
Uses: Nocturnal enuresis in women.
9. White Wisteria Fritillary Tea.
Ingredients: 5g of white wisteria, 3g of fritillary, 3g of bulbus fritillaria, 3g of kuan dong hua, 3g of green tea.
Usage: Boil the first four ingredients in 300ml of water until boiling. Then brew with tea and drink. Can also be consumed directly.
Function: Clears the lungs and relieves stagnation.
Uses: Lung congestion, inability to distinguish smells.
10. White Wisteria Winter Tea.
Ingredients: 5g of white wisteria, 3g of asparagus, 3g of platycodon, 3g of licorice, 39g of green tea.
Usage: Brew with 200ml of hot water for 10 minutes and drink. Can also be consumed directly.
Function: Clears heat and resolves nodules.
Uses: Scrofula, skin lumps.
11. Qingdai Tea.
Ingredients: 0.5g of qingdai, 3g of green tea.
Usage: Brew with 150ml of hot water and drink.
Function: Clears heat, cools blood, detoxifies, and has antibacterial properties.
Uses: Fever, epilepsy, hot sores, rashes, bloody stools, hemoptysis.
12. Qingdai Fritillary Tea.
Ingredients: 0.3g of qingdai, 3g of fritillary, 3g of melon seed, 3g of hainanese stone, 3g of green tea.
Usage: Boil fritillary, melon seed, and hainanese stone in 300ml of water until boiling. Then brew with qingdai and green tea. Drink when the taste is light.
Function: Clears the lungs and removes phlegm.
Uses: Lung heat cough with hot phlegm.
13. Qingdai Four Herb Tea.
Ingredients: 0.3g of qingdai, 3g of dang gui, 3g of rehmannia, 3g of white peony, 3g of chuanxiong, 5g of flower tea.
Usage: Boil dang gui, rehmannia, white peony, and chuanxiong in 300ml of water until boiling. Then brew with qingdai and flower tea. Can also be consumed directly.
Function: Clears heat, nourishes blood, dispels wind, and calms the mind.
Uses: Postpartum hysteria, restlessness.
14. Qingdai Ginger Tea.
Ingredients: 0.3g of qingdai, 3g of ginger, 3g of green tea.
Usage: Brew with 150ml of hot water and drink when the taste is light.
Function: Clears depression heat and regulates the spleen and stomach.
Uses: Long-term epigastric pain, depression and heat in the chest.
15. Qingdai Cypress Tea.
Ingredients: 0.3g of qingdai, 1g of huangbai, 0.1g of xixin, 3g of green tea.
Usage: Brew with 200ml of hot water for 5-10 minutes and drink when the taste is light.
Function: Clears heat and purges fire.
Uses: Oral mucosal ulcers, sore throat, tonsillitis.
16. Qingdai Alum Tea.
Ingredients: 0.3g of qingdai, 1g of alum, 3g of green tea.
Usage: Brew with 200ml of hot water.
Function: Clears liver, cools blood, and detoxifies.
Uses: Hepatitis B with jaundice.
17. Purslane Tea.
Ingredients: 5g of purslane, 3g of green tea.
Usage: Brew with 200ml of hot water for 10 minutes and drink when the taste is light.
Function: Clears heat, detoxifies, dispels blood stasis, and reduces swelling. Has antibacterial properties.
Uses: Dysentery, hematuria, abscesses and swelling.
18. Purslane Dandelion Tea.
Ingredients: 5g of purslane, 3g of dandelion, 3g of green tea.
Usage: Brew with 200ml of hot water and drink when the taste is light.
Function: Clears heat and detoxifies.
Uses: Bacterial dysentery, ulcers, lymphadenitis.
19. Purslane Qiang Tea.
Ingredients: 5g of purslane, 3g of qiang huo, 3g of green tea.
Usage: Brew with 200ml of hot water and drink when the taste is light.
Function: Clears heat and detoxifies.
Uses: Tuberculosis, scrofula.
20. Mushroom Tea.
Ingredients: 2g of mushroom, 3g of green tea.
Usage: Brew with 200ml of hot water for 10 minutes and drink when the taste is light.
Function: Detoxifies, resolves phlegm, and reduces swelling.
Uses: Abscesses, throat and pharynx pain.
![[Herbal Wine Recipes for Health and Beauty]](https://tcmmaintenance.com/uploads/20240715/7241f6b6eafdaed88c28b26a37213964.jpg)