1. Sand Mai Tea
Ingredients: 5g of Codonopsis pilosula, 3g of Ophiopogon japonicus, 3g of Polygonatum sibiricum, 2g of Morus alba leaves, 3g of Glycyrrhiza uralensis, 3g of green tea.
Usage: Boil the decoction of the first four herbs in 400ml of water, then steep with Glycyrrhiza uralensis and green tea, and drink it until the taste is light.
Function: Clear lungs and moisturize dryness.
Uses: Lung deficiency with dryness, fever, cough, dry mouth and thirst.
2. Polygonatum Tea
Ingredients: 10g of Polygonatum sibiricum, 3g of green tea.
Usage: Steep in 300ml of hot water and drink. Can be sweetened with rock sugar.
Function: Nourish yin and moisturize dryness, relieve irritation and quench thirst.
Uses: Yin deficiency due to fever, cough, thirst, fatigue, night sweats, frequent urination, and throat discomfort.
3. Stomach-Nourishing Tea
Ingredients: 5g of Polygonatum sibiricum, 3g of Codonopsis pilosula, 3g of Ophiopogon japonicus, 3g of Rehmannia glutinosa, 3g of green tea, 10g of rock sugar.
Usage: Steep in 300ml of hot water and drink it until the taste is light.
Function: Nourish the stomach and produce fluids.
Uses: After sweating due to fever, it nourishes the depleted stomach fluids; throat discomfort.
4. Bamboo Leaf Tea
Ingredients: 5g of Polygonatum sibiricum, 3g of Lotus leaf, 3g of Chrysanthemum flower, 3g of green tea.
Usage: Steep in 300ml of hot water and drink. Can be sweetened with rock sugar.
Function: Nourish yin, dispel external pathogens, and improve vision.
Uses: Red, painful eyes and blurred vision after external pathogenic heat invasion.
5. Dendrobium Tea
Ingredients: 5g of Dendrobium nobile, 3g of green tea.
Usage: Steep in 200ml of hot water and drink. Can be sweetened with rock sugar.
Function: Nourish the stomach and produce fluids, clear heat and nourish yin.
Uses: Dehydration due to fever, dry mouth and thirst; post-illness deficiency heat.
6. Dendrobium and Gua Lou Tea
Ingredients: 5g of Dendrobium nobile, 3g of Trichosanthes kirilowii, 3g of green tea.
Usage: Steep in 250ml of hot water and drink. Can be sweetened with rock sugar.
Function: Produce fluids and moisturize the lungs, promote lung function and stop coughing.
Uses: Dry cough with scanty phlegm due to lung dryness; chronic bronchitis.
7. Pollen Tea
Ingredients: 10g of pollen, 3g of green tea.
Usage: Steep in 300ml of hot water and drink. Can be sweetened with rock sugar.
Function: Produce fluids and quench thirst, reduce heat and moisturize dryness, promote pus drainage and reduce swelling.
Uses: Thirst due to fever, diabetes, lung dryness with coughing up blood, jaundice, abscesses and swellings.
8. Scrophularia Tea
Ingredients: 10g of Scrophularia ningpoensis, 3g of green tea.
Usage: Steep in 300ml of hot water and drink. Can be sweetened with rock sugar.
Function: Nourish yin and reduce heat, relieve irritation, detoxify.
Uses: Fever with restlessness and thirst, constipation; spontaneous sweating, night sweats; throat swelling and pain; carbuncles, swollen and inflamed skin.
9. Scrophularia and Isatis Leaf Tea
Ingredients: 5g of Scrophularia ningpoensis, 3g of Isatis indigotica leaf, 3g of green tea.
Usage: Steep in 300ml of hot water and drink. Can be sweetened with rock sugar.
Function: Clear heat and cool blood, nourish yin and detoxify.
Uses: Mastitis with swelling and pain, common cold with fever, mumps.
10. Reed Root Tea
Ingredients: 10g of reed root, 3g of green tea.
Usage: Steep in 300ml of hot water and drink. Can be sweetened with rock sugar.
Function: Clear heat and produce fluids, relieve irritation and stop vomiting.
Uses: Fever with restlessness and thirst; stomach heat with nausea, acid regurgitation; lung abscess.
11. Reed and Mai Men Dong Tea
Ingredients: 5g of reed root, 3g of Ophiopogon japonicus, 3g of green tea.
Usage: Steep in 250ml of hot water and drink. Can be sweetened with rock sugar.
Function: Nourish yin and clear heat.
Uses: Cholera with diarrhea, restlessness, mouth dryness, and yellow urine; bladder cancer; throat discomfort.