Canadian Ginseng Tea
The weather has been hotter than usual and it made me missed the rainy season we had a few months back. I just bought bottles of Canadian ginseng slices recently and I thought it is now a perfect time to use them since this ginseng is well known for its cooling property in Traditional Chinese Medicine. The first thing I made is this easy herbal cooling tea (” liang teh” or 凉茶), which is another variation of Chrysanthemum tea with the added Canadian ginseng slices (花旗蔘片). Not only is the drink cooling, it also touts health benefits such as helping one be more mentally alert (提神) thanks to the ginseng. Other than Canadian ginseng slices, you can also use American ginseng (洋参须) for a slightly different taste. I ate the boiled ginseng slices that comes in the drink so not one bit of it is wasted.
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- 20g Canadian ginseng slices (花旗蔘片)
- 20g chrysanthemum (菊花/朵朵香)
- 50g rock sugar (冰糖) (adjust to taste)
- 1 tbsp wolfberries (杞子) – soaked in water until puffy, soaking water discarded
- 1.5 litres water
- Disposable soup stock pouches (see cooking note 1 if you don’t have it)
1. Rinse chrysanthemum and place them in disposable soup pouches.
2. Place water and ginseng slices in a soup pot. Bring to a boil and simmer for about 30 minutes.
3. Add chrysanthemum soup pouch and soaked wolfberries in the last 5 minutes of simmering.
4. After 5 minutes, squeeze out the excess water from the soup pouch and discard. Reserve a few chrysanthemum flowers for garnishing if desired.
5. Add rock sugar to taste and stir until the sugar is dissolved. Drink chilled or at room temperature.
1. If you do not have soup pouches, add the chrysanthemum to the pot. After simmering for 5 minutes, use a slotted ladle/strainer to remove the flowers. Continue from step 2 with the rest of the ingredients.
- [Kitchen Tool] Soup Stock Pouch
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