The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Recipe: Herb Tea Mixture (Six Blends)

When I was writing this article, I remembered a dialogue from a TV show which I watched in Japan more than a decade ago. It went like:
          Man A: “Chinese foods are so oily. How do they stay fit?”
          Man B: “They drink tea with their meal to wash it away.”
I don’t quite remember whether it was a health program or a TV commercial for oolong tea. Yet, I also find Chinese foods a lot oilier than Japanese dishes. But these oily Chinese cuisines taste so good. Whenever I go for dim sum, I end up eating a lot. Today I’d like to share a herbal blend tea recipe using six different herbs and spices which will go well with fatty oily dishes.

Tips: (1) Boiling the mixture as they do with Chinese medicine is not recommended for this herbal blend as it will destroy the flavor. (2) Licorice root adds sweetness; It can be substituted with honey or agave. (3) The color of this blend tea will look similar to the image below.

Herb Tea Mixture
Photo: Gio

Recipe: Herb Tea Mixture (Six Blends)

Yield: 100g

Ingredients

Cooking instructions

  1. Cut or break the dried ginger and licorice root into small pieces. You can also do this by running the roots in an electric blender for a few seconds on low power.
  2. Combine the rest of ingredients in a clean jar and mix.
  3. In a cup filled with boiled water, add 1 teaspoon of the herb blend. Allow to steep for 5 to 10 minutes.
  4. Using a strainer, pour into a serving cup. Enjoy the cup of warm tea after a heavy meal.

This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer :)

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