Herbal Tea Recipes for Heat Clearing and Health

1. Qinzhi Tea

Ingredients: 5g of Huangqin, 5g of Baizhi, 3g of Jasmine tea.

Usage: Infuse in boiling water for 10 minutes, drink when the taste is light.

Function: Clears heat and disperses wind.

Uses: Eyebrow pain caused by wind-heat; headache.

2. Qindong Tea

Ingredients: 5g of Huangqin, 3g of Mai Men Dong tea, 3g of green tea.

Usage: Add honey to taste, infuse in 200ml of boiling water for 10 minutes, drink when the taste is light.

Function: Clears heat and generates fluids.

Uses: Postpartum Yin damage, excessive thirst.

3. Huanglian Tea

Ingredients: 0.5g of Huanglian, 5g of green tea, 15g of white sugar.

Usage: Infuse in 200ml of boiling water for 5-10 minutes, drink when the taste is light.

Function: Clears heat, detoxifies, dries dampness, kills parasites; has antibacterial properties.

Uses: Restlessness and fever; bacterial dysentery; sore throat; red eyes; oral ulcers.

4. Lian Gan Tea

Ingredients: 0.5g of Huanglian, 5g of Gancao, 2g of Zhu Sha, 3g of green tea.

Usage: Boil Huanglian and Zhu Sha in 250ml of water, then infuse Gancao and green tea for 5-10 minutes, drink when the taste is light.

Function: Clears the heart and relieves restlessness.

Uses: Restlessness, feeling of heat in the heart; fever with vomiting.

5. Lian Xin Tea

Ingredients: 0.5g of Huanglian, 3g of Rougui Xin, 3g of Jasmine tea.

Usage: Add white sugar or honey to taste, infuse in 200ml of boiling water, drink when the taste is light.

Function: Harmonizes the heart and kidneys.

Uses: Disturbed sleep due to disharmony between the heart and kidneys.

6. Xia Tea

Ingredients: 0.3g of Huanglian, 3g of Ban Xia, 10g of white sugar.

Usage: Infuse in 200ml of boiling water for 10 minutes, drink when the taste is light.

Function: Clears heat and stops vomiting.

Uses: Fever with vomiting, infantile gastric heat with vomiting.

7. Lian Mei Tea

Ingredients: 0.5g of Huanglian, 2 Wu Mei, 3g of green tea.

Usage: Boil Huanglian and Wu Mei together, then use the resulting liquid to infuse the tea for 5-10 minutes, can add white sugar to taste. Can also be directly brewed.

Function: Clears heat, relieves restlessness, stops diarrhea.

Uses: Excessive heart fire, restlessness and insomnia, mouth and tongue ulcers; hemorrhoids; damp-heat diarrhea; acute and chronic inflammation.

8. Lian Zhi Tea

Ingredients: 0.5g of Huanglian, 3g of Zhimu, 3g of green tea.

Usage: Boil Huanglian and Zhimu in 200ml of water, then infuse the green tea. Can add some rock sugar to taste.

Function: Clears heat, eliminates dampness, nourishes yin, reduces fire.

Uses: Low fever, night sweats, coughing up blood, nocturnal emission; hyperthyroidism; nephritis; diabetes; hematuria, etc.

9. Huangbo Tea

Ingredients: 0.5g of Huangbo, 3g of green tea.

Usage: Infuse in 200ml of boiling water for 5-10 minutes, drink when the taste is light.

Function: Clears heat, detoxifies, dries dampness; has antibacterial properties, lowers blood pressure.

Uses: Heat diarrhea, dysentery; jaundice; cloudy urine; hemorrhoids; bloody and white vaginal discharge; mouth and tongue ulcers; red and swollen eyes.

10. Chi Bo Tea

Ingredients: 3g of Chishao, 0.5g of Huangbo, 3g of green tea.

Usage: Boil Chishao and Huangbo in 250ml of water, then infuse the green tea for 5-10 minutes. Can also be directly brewed, drink when the taste is light.

Function: Clears heat and stops dysentery.

Uses: Bloody stool in children with dysentery.

11. Cang Bo Tea

Ingredients: 3g of Cangzhu, 0.5g of Huangbo, 3g of green tea.

Usage: Boil Cangzhu and Huangbo in 250ml of water, then infuse the tea. Can also be directly brewed, drink when the taste is light.

Function: Clears heat and eliminates dampness.

Uses: Joint pain caused by damp-heat; bacterial dysentery; hepatitis.

12. Bo Tea

Ingredients: 3g of Zhimu, 0.5g of Huangbo, 3g of Jasmine tea.

Usage: Boil Zhimu and Huangbo in 250ml of water, then infuse the Jasmine tea for 5-10 minutes. Can be divided and consumed multiple times.

Function: Clears heat and eliminates dampness, nourishes yin, reduces fire.

Uses: Dysentery; nocturnal emission; bloody and white vaginal discharge.

13. Bo Sha Tea

Ingredients: 0.5g of Huangbo, 3g of Sandalwood, 3g of Licorice, 3g of black tea, sugar as needed.

Usage: Boil Huangbo and Sandalwood in 250ml of water, then infuse Licorice, sugar, and black tea for 5 minutes. Drink when the taste is light.

Function: Clears heat and eliminates dampness, aids digestion and strengthens the stomach.

Uses: Restlessness, insomnia; stomach discomfort, acid reflux, vomiting; chronic enteritis; gastritis.

14. Da Huang Tea

Ingredients: 1g of Da Huang, 5g of black tea, 10g of white sugar.

Usage: Infuse in 200ml of boiling water for 10 minutes, drink when the taste is light.

Function: Clears heat, purges fire; has antibacterial and anti-tumor properties.

Uses: Excessive heat constipation; early stage of dysentery; abscesses, swelling, infections; jaundice; edema; cloudy urine; gastrointestinal bleeding; acute pancreatitis; cholecystitis.

15. Shao Tea

Ingredients: 1g of Da Huang, 3g of Bai Shao, 3g of green tea.

Usage: Infuse in 200ml of boiling water for 5-10 minutes, drink when the taste is light.

Function: Clears heat, relieves urgency, stops pain.

Uses: Excessive heat in the intestines, abdominal pain, constipation; difficulty in urination.

16. Da Huang Mudan Tea

Ingredients: 1g of Da Huang, 3g of Mudan Pi, 3g of Tao Ren, 3g of Jasmine tea, sugar as needed.

Usage: Boil Da Huang, Mudan Pi, and Tao Ren in 300ml of water for 5 minutes, then infuse Jasmine tea and sugar. Drink when the taste is light.

Function: Clears heat, resolves toxins, eliminates abscesses.

Uses: Intestinal abscesses; swelling and distention in the lower abdomen.

17. Da Huang Sheng Di Tea

Ingredients: 1g of Da Huang, 3g of Sheng Di, 3g of green tea.

Usage: Infuse in 200ml of boiling water for 5-10 minutes, drink when the taste is light.

Function: Clears heat, purges fire, generates fluids.

Uses: Exhaustion and vomiting; fever with fluid loss and irritability.

18. Da Huang Zhi Shao Tea

Ingredients: 1g of Da Huang, 1g of Zhi Ke, 1g of Bai Shao, 1g of Zhi Zi, 1g of Huangqin, 6g of green tea.

Usage: Boil Da Huang, Zhi Ke, Bai Shao, Zhi Zi, and Huangqin in 350ml of water until boiling, then infuse green tea for 5-10 minutes. Can also be directly brewed.

Function: Clears heat, regulates qi, relieves pain.

Uses: Red, hot, swollen and painful eyes; mouth and throat ulcers; abdominal pain and constipation.

19. Shi Tea

Ingredients: 1g of Da Huang, 3g of Shigao, 3g of green tea.

Usage: Infuse in 150ml of boiling water for 5-10 minutes, drink when the taste is light.

Function: Clears heat, relieves restlessness, expels pathogenic factors.

Uses: External contracted heat disease; influenza; mumps with swollen and painful glands; sore throat.

20. Da Gan Tea

Ingredients: 1g of Da Huang, 5g of Gancao, 5g of green tea.

Usage: Infuse in 200ml of boiling water for 5-10 minutes, drink when the taste is light.

Function: Clears heat and purges the stomach, harmonizes the middle and strengthens the stomach.

Uses: Stomach heat with vomiting; acute renal failure.