Ginseng and Walnut Tea and Fig Tea and Mung Bean Tea
2 min readGinseng and Walnut Tea
This tea nourishes qi, strengthens the functions of the kidneys, and moistens the lungs. It is prescribed for shortness of breath, nervous sweating, dizziness, and tinnitus (ringing in the ears).
4 fine slices ginseng root
3 walnuts, shelled and broken into pieces
4 cups (1 liter) water
Place the ginseng and the walnuts in a saucepan with the water. Bring to a boil over high heat. Lower the heat and simmer for 45 minutes, or until liquid reduces to 1 cup. Drink immediately.
Fig Tea
Fig tea dissipates heat and moistens the lungs. It also cures sore throat and constipation.
1 cup (200 grams) fresh figs
2 cups (500 milliliters) water
Sugar, to taste
Wash the figs. Place them in a saucepan with water and bring to a boil. Reduce heat to low, cover the pan, and simmer for 20 minutes. Strain and drink the juice as a tea. Add sugar as you like.
Mung Bean Tea
A cooling tea that is frequently drunk in China during hot weather, mung bean tea removes heat and dispels thirst and dryness in the throat and mouth. It is used as a remedy in cases of heat exhaustion and sunstroke and is also an effective diuretic. Finally, it lowers blood pressure and is said to improve eyesight.
4 cups (1 liter) water
½ cup (100 grams) green mung beans
Honey or sugar to taste In a medium saucepan, bring the water to a boil. Add the mung beans, cover, and boil for 20 to 30 minutes. Mung bean tea is best drunk cold, but not iced, with a little honey or sugar. The beans are usually eaten too.
