20g pu gong ying (dandelion)
10g jin yin hua (honeysuckle)
10g bei qi (astragalus root)
8g gan cao (licorice root)
5g chen pi (dried Mandarin orange peel)
1.5 litres of water
1. Rinse the ingredients twice & place in a colander or sieve to remove excess water
2. Place the ingredients in a pot
3. Add the water. Bring to a boil and simmer for 10 minutes. Turn off the heat. Allow the tea to cool before drinking.
Juice of 1 lemon
1/2 teaspoon turmeric powder
1/4 teaspoon pepper
1 1/2 teaspoon honey
1. Place the pepper and turmeric in the cup, and pour over boiling water.
2. Stir in the lemon juice and honey, and you're ready to drink
2 large luohan guo (monk fruit, 70g)
20g xia gu cao (prunella spike)
50g dried chrysanthemum flowers
8g gan cao
15g jin yin hua
3 pieces of sang ye (mulbery leaf)
2 litres of water
1. Break the luohan guo into small pieces
2. Rinse the xia gu cao thoroughly
3. Rinse the dried chrysanthemum flowers, gan cao, sany ye and jin yin hua thoroughly
4. Place all the ingredients and water in a pot. Bring to a boil and simmer for 10 minutes
5. Allow the tea to steep and cool before serving
1 teaspoon of ginger root, grated
1.5 teaspoon of honey
1-inch piece cinnamon bark
3-inch strip orange peel
1. Bring your cupful of water to a bubbling boil.
2. Add in all the ingredients, bring the heat down to low
3. Let everything steep for about fifteen minutes
4. Strain into a cup and drink.
10 mint leaves
1 sprig rosemary
A squeeze lemon, optional
1. Tear the mint leaves into a cup, while setting a pan of water to boil.
2. Plop the rosemary in the pan.
3. Once boiled, pour the water on the mint and let it sit for ten minutes. Add a splash of lemon, if required. Enjoy!