I just bought several bottles of Canadian ginseng slices and other than munching on them (sparingly – don’t overdose) as a snack, I also use them to make a herbal cooling tea (” liang teh” or 凉茶) to combat our hot weather. Ginseng is well known for improving mental alertness (提神) and “cooling” properties in TCM. I ate the boiled ginseng slices that comes in the drink so not one bit of it is wasted. If you don’t like ginseng, check out chrysanthemum tea recipe which is another cooling Chinese 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