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Canadian Ginseng Tea

Canadian Ginseng

Canadian Ginseng Tea

For convenience, disposable soup pouch is used in this recipe. If you don't have it, add the washed chrysanthemum flowers to the pot. After simmering for 5 minutes, use a slotted ladle/strainer to remove the flowers.

Serves: 4 glasses

Prep Time: 5 mins

Cook Time: 30 mins


  • 20g Canadian ginseng slices (花旗蔘片) rinsed and placed in disposable soup pouch(es)
  • 1.5 litres water
  • 20g chrysanthemum (菊花/朵朵香)
  • 1 tbsp wolfberries (杞子) soaked in water until puffy; soaking water discarded
  • 50g rock sugar (冰糖) to taste


  1. Place ginseng and water in a soup pot. Simmer for about 30 minutes, adding the chrysanthemum soup pouch and wolfberries in the last 5 minutes of simmering.
  2. Add rock sugar to taste and stir until the sugar is dissolved.
  3. Take out the soup pouch, squeeze out any liquid contained in it and discard. Serve the tea chilled or at room temperature.

Leave a Comment

18 Responses to “Canadian Ginseng Tea”

  1. Angie@Angiesrecipes — April 10, 2011 @ 4:05 pm

    Ginseng and chrysanthemum together…one warm, one cool..a well-balanced sweetened soup.


  2. Sam Pugeda — April 11, 2011 @ 7:45 am

    Wow, this looks amazing. I need to try it now that we’re finally getting some nice weather here. I wonder where I can get wolfberries?


  3. The Sudden Cook — April 11, 2011 @ 9:34 am

    Over here in Malaysia – it’s also tremendously hot but then later in the evenings – it pours!! Your recipes are real eye openers! I had no idea there was Canadian ginseng and American ginseng!


  4. mochachocolatarita — April 11, 2011 @ 11:52 am

    i’d love this…minus the ginseng (i dunno why but i can’t handle ginseng)


  5. Pipana — April 17, 2011 @ 4:26 am

    Oh wow, look at the pretty chrysanthemum opening in the bowl!
    Very healthy and pretty, great dish ^^


  6. Life for Beginners — May 12, 2011 @ 3:32 pm

    This is exactly what I’ve been looking for, given the impossibly hot weather these past couple of weeks (and what with the recent haze too) – a cooling liong cha to make at home.

    So far I’ve made lo hon kor and a pre-packaged herbal tea (with so many different dried ingredients – I lost count!) but this looks ‘clearer’ somehow. Thanks for sharing! :)



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