Chinese Cooling Tea Recipes!

If you are drinking some kind of cooling tea in China, most likely you will hear people ask you questions involving this term “Shang Huo”. Literally means “rising fire”, in Chinese Traditional Medicine, Shang Huo refers to “suffering from excessive internal heat” caused by the imbalance of yin and yang in human body. The symptoms of Shang Huo include sore throats, hot flashes, swollen gums, yellow urines, red eyes, ulcers, etc.

Drinking cooling tea made of herbs with cooling properties is a popular way to diffuse the internal heat, therefore to ease the symptoms of Shang Huo. We have selected a few Chinese cooling tea recipes for you – tasty, effective and easy to make. Hooray!

Honeysuckle and Liquorice Root Tea

Ingredients:

• 5 g liquorice root
• 5 g dried honeysuckles

Method:

Pour 300 ml boiling water over ingredients and infuse for 5-10 minutes. Drink when the infusion cools down. This tea can go without honey or sugar as liquorice root is a natural sweetener.

Chrysanthemum and Goji Tea

This herbal blend is great for improving eye sight.

Ingredients:

• 5g dried chrysanthemum
• 5g dried goji berries
• Optionally add rock sugar to sweeten the taste

Method:

Pour 300 ml boiling water over chrysanthemum and goji berries; infuse for 10 minutes. Drink hot, or let it cool down and store in fridge; add rock sugar to sweeten the flavour.

Hawthorn and Bamboo Leaf Tea

Bamboo leaf tea is silica rich while hawthorn berries are great for the heart.

Ingredients:

• 3 g dried bamboo leaves
• 5 g dried hawthorn berries
• Honey for additional sweetness

Method:

Pour 300 ml boiling water over bamboo leaves and hawthorn berries; infuse for 5-10 minutes. Drink when the infusion cools down; add honey for additional sweetness.

Mint and Lemon Tea

Get yourself a vitamin boost with mint tea leaves while squeezed mint leaves soothes the stomach and improves digestion.

Ingredients:

• 5 g lemon zest
• 15 fresh mint leaves
• Honey to taste

Method:

Pour 300 ml boiling water over lemon zest and mint leaves; infuse for 5-10 minutes. Drink when the infusion cools down; add honey to taste.

Moreover, you can refrigerate and turn them into iced teas to make them even more refreshing!