Puhua Herbal Tea: A Natural Remedy for Various Health Issues

1. Puhua Tea.

Ingredients: 5g of dandelion, 3g of xiangfu, 1g of shancigu, 3g of daji, 3g of huzhangcao, 3g of green tea.

Method: Boil dandelion, xiangfu, shancigu, daji, and huzhangcao in 400ml of water. Add green tea and steep for 5-10 minutes. Can also be brewed directly for consumption.

Function: Clears heat, detoxifies, regulates qi, and dissolves stasis.

Uses: Lymphadenitis, lymph node inflammation.

2. Puhua Flower Tea.

Ingredients: 5g of dandelion, 3g of jinyinhua, 3g of green tea.

Method: Steep dandelion and jinyinhua in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and relieves fire.

Uses: Acute conjunctivitis.

3. Puhua Milk Tea.

Ingredients: 5g of dandelion, 3g of ru xiang, 3g of mo yao, 3g of gancao, 3g of green tea.

Method: Boil dandelion, ru xiang, and mo yao in 300ml of water. Add gancao and green tea. Steep until the taste is mild.

Function: Clears heat, detoxifies, and promotes blood circulation.

Uses: Various purulent infections.

4. Puhua Liver Tea.

Ingredients: 5g of dandelion, 5g of junchen, 3g of chaihu, 3g of zhiliao, 3g of yujin, 3g of fuling, 10g of green tea.

Method: Boil dandelion, junchen, chaihu, zhiliao, yujin, and fuling in 400ml of water. Add green tea and steep for 5-10 minutes. Can also be brewed directly for consumption. Add sugar to taste.

Function: Clears heat, removes dampness, and regulates qi.

Uses: Acute infectious hepatitis.

5. Puhua Stomach Tea.

Ingredients: 5g of dandelion, 3g of diyugeng, 3g of ginger, 3g of flower tea.

Method: Steep dandelion, diyugeng, ginger, and flower tea in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and harmonizes the stomach.

Uses: Chronic gastritis, gastric ulcers.

6. Puhua Sand Tea.

Ingredients: 5g of dandelion, 3g of orange peel, 3g of sandalwood, 39g of black tea.

Method: Steep dandelion, orange peel, sandalwood, and black tea in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat, harmonizes the middle burner, and nourishes the stomach.

Uses: Weak spleen and stomach, chronic gastritis, epigastric pain, indigestion.

7. Pudi Tea.

Ingredients: 5g of dandelion, 3g of shengdi, 3g of green tea.

Method: Steep dandelion, shengdi, and green tea in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Cools blood, detoxifies, disperses nodules, and relieves pain.

Uses: Rheumatoid arthritis, joint redness, swelling, and pain.

8. Pugua Tea.

Ingredients: 5g of dandelion, 3g of gua luo, 3g of green tea.

Method: Steep dandelion, gua luo, and green tea in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat, dissolves nodules, and harmonizes the stomach.

Uses: Acute and chronic gastritis, gastric ulcers, cholecystolithiasis, cholecystitis with symptoms of phlegm-heat, lung cancer.

9. Red Tea.

Ingredients: 5g of gypsum, 3g of black tea, 10g of sugar.

Method: Steep gypsum and black tea in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat, relaxes muscles, relieves restlessness, quenches thirst.

Uses: Persistent fever, restlessness, dry mouth and throat, oral ulcers, rashes; gastric heat, toothache, headache, lung heat cough.

10. Tiger Tea.

Ingredients: 3g of gypsum, 3g of zhimu, 3g of licorice, 3g of polished rice, 3g of flower tea, 10g of sugar.

Method: Boil gypsum, zhimu, and polished rice in 250ml of water. Add flower tea, licorice, and sugar. Steep for 5-10 minutes.

Function: Cool and relieve heat.

Uses: Heat-induced restlessness, abdominal fullness and discomfort, delirium.

11. Stone Rice Tea.

Ingredients: 3g of gypsum, 5g of polished rice, 3g of green tea.

Method: Boil gypsum and polished rice in 250ml of water. Add green tea and steep for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and protects the stomach.

Uses: Early-stage febrile diseases.

12. Stone Licorice Tea.

Ingredients: 3g of gypsum, 3g of licorice, green tea.

Method: Boil gypsum in 250ml of water. Add licorice and green tea. Steep for 5-10 minutes. Drink when the taste is mild. Can also be brewed directly for consumption.

Function: Clears heat, promotes digestion, and generates body fluids.

Uses: Excessive thirst in febrile diseases.

13. Stone Tea.

Ingredients: 3g of gypsum, 3g of han shuishi, 3g of green tea.

Method: Boil gypsum and han shuishi in 250ml of water. Add green tea and steep for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and resolves phlegm.

Uses: Phlegm heat with cough and wheezing.

14. Stone Plum Tea.

Ingredients: 3g of gypsum, 2 dried plums, 3g of green tea.

Method: Steep gypsum and dried plums in 200ml of hot water for 5-10 minutes. Can add sugar to taste.

Function: Clears heat, nourishes yin, and generates body fluids.

Uses: Fever, thirst, dry lips.

15. Stone Throat Tea.

Ingredients: 3g of gypsum, 3g of zhimu, 3g of yuanshen, 3g of tianhuafen, 3g of licorice, 3g of green tea.

Method: Boil gypsum, zhimu, yuanshen, and tianhuafen in 300ml of water. Add licorice and green tea. Steep for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and nourishes yin.

Uses: Various heat-related throat disorders.

16. Zhi Tea.

Ingredients: 3g of gypsum, 3g of bai zhi, 1g of fangfeng, 1g of jingjie, 0.5g of xixin, 5g of green tea.

Method: Boil gypsum, bai zhi, fangfeng, jingjie, and xixin in 350ml of water. Add green tea and steep for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and relieves fire.

Uses: Gastric heat and toothache, halitosis.

17. Gao Hu Tea.

Ingredients: 3g of gypsum, 3g of dendrobium, 3g of green tea, 10g of sugar.

Method: Boil gypsum and dendrobium in 250ml of water. Add green tea and steep for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat, increases fluid, and nourishes the stomach.

Uses: Drink when there is stomach heat and fluid injury.

18. Xiakucao Tea.

Ingredients: 10g of xiakucao, 3g of green tea.

Method: Steep xiakucao and green tea in 200ml of hot water for 10 minutes. Drink when the taste is mild.

Function: Clears liver, disperses nodules, antibacterial, and lowers blood pressure.

Uses: Acute infectious hepatitis, breast abscess, breast cancer, redness and swelling of the eyes, bleeding and leukorrhea, high blood pressure.

19. Puhua Tea.

Ingredients: 10g of xiakucao, 3g of dandelion, 3g of green tea.

Method: Steep xiakucao and dandelion in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and dissolves abscesses.

Uses: Early-stage breast abscess.

20. Xiaxiang Tea.

Ingredients: 5g of xiakucao, 3g of xiangfu, 3g of green tea.

Method: Steep xiakucao, xiangfu, and green tea in 200ml of hot water for 5-10 minutes. Drink when the taste is mild.

Function: Clears heat and regulates the liver.

Uses: Liver deficiency with eye pain, excessive tearing, photophobia.