Noob Cook Recipes

Korean Ginseng Chicken Soup (Samgyetang) Recipe Fresh Ginseng Claypot Thai Glass Noodles with Prawns Recipe Steamed 3 eggs with pork recipe Shrimp & Egg Fried Rice Recipe Stir-fry Lotus Root Recipe

Luo Han Guo Herbal Tea

Luo Han Guo Herbal Tea Recipe

Putting the monk’s fruit in a disposable soup poach

Luo Han Guo Herbal Tea Recipe

If you do not have a disposable soup poach to contain the luo han guo, just add it to the pot to simmer. Before serving, sieve the tea through a strainer.

Serves: 4 mugs

Prep Time: 5 mins

Cook Time: 30 mins


  • 2 litres of water
  • 2 luo han guo fruit (arhat fruit/ monk's fruit/罗汉果)
  • 30g american ginseng fiber/"beards" (洋参须)
  • 30g dried chrysanthemum flowers (朵朵香)

Tools (optional)

  •   disposable soup bags


  1. Using the back of your knife, gently crack open the luo han guo fruit. If you have a soup stock bags, you can place the smashed fruit, ginseng and chrysanthemum in soup bags.
  2. Boil water in a pot. Place soup bags in the boiling water and simmer for about half hour (if you like, you can discard the chrysanthemum pouch earlier). Discard soup bags (I try to press out excess liquids using a slotted ladle to minimize wastage), wait for the tea to cool and pour into serving cups. Serve warm or chilled.

Noob Cook Tip

I did not add any sugar since luo han guo is a natural sweetener so this drink is mildly sweet.  I do not have a sweet tooth so it's sweet enough for me. If you like to add sugar, you can use either winter melon sugar strips (10 minutes before you off the stove flame) or rock sugar (just before you off the flame, stir to melt the sugar thoroughly) to taste. Note that if you are using winter melon sugar stripes, they will not dissolve – you can eat the winter melon for the crunchy sweet taste or you may discard it.

Leave a Comment

47 Responses to “Luo Han Guo Herbal Tea”

  1. daphne — September 21, 2010 @ 8:13 am

    I love it when u feature simple yet traditional chinese drinks/recipes. It’s like giving it a modern feel all over again. This is what my grandma used to make every other week. I love how refreshing it is especially when it is cold.


    • wiffy replied: — September 21st, 2010 @ 6:55 pm

      thanks for your kind words daphne. I like to chill the leftovers and the next day, enjoy it chilled. It’s extra refreshing like you said :)


  2. 3hungrytummies — September 23, 2010 @ 11:33 am

    This is my favourite drinks…beautiful photos as usual!


  3. Julie — March 14, 2011 @ 11:46 am

    do you use the skin of the fruit as well? or just the insides with the seeds?


    • wiffy replied: — March 14th, 2011 @ 1:02 pm

      Hi Julie, I used the entire smashed luo han guo (skin and insides).


  4. bonnie blosat — February 7, 2012 @ 5:20 am

    where can I purchase the monk fruit tea or the dried fruit? I have heard that it is very helpful when one has neck radiation and need it soon! Thanks.


  5. karen — August 14, 2012 @ 8:22 am

    I have an older Chinese neighbor who heard me coughng and came over to tell me about this tea. We do not speak each other’s langauge but she was able to use gestures to describe what to do with this fruit. I made the tea and tried it since I have heard remarkable stories of Chinese herbal remedies. This tea helped immediately and has been the only thing that has worked for me. The Dr. I saw dismissed as a virus but gave no ideas as to relief. I am very blessed to have this lady as my neighbor.
    Thank you for the recipes, I will enjoy trying some of them I am sure


  6. Jennifer — August 23, 2012 @ 3:13 pm

    where to buy the soup bag?


  7. wan mulyadi — October 5, 2012 @ 11:17 am

    tea dewa., rasa nya khas beda dengan tea lain,.aroma khas minum tea ini membuat rasa badan jadi lebih baih juga rasa yang saya kira tidak perlu di tambah dengan pemanis gula kasna rasa manis nya alami., ya dia ada hemmm original tea sebenarnya dari dewa tea.


  8. Yvonne Killeen — November 5, 2012 @ 7:21 am

    Hi, I would like to buy a box of LoHanKuo. Do you knopw where I can get it? Thank you


  9. mark — November 19, 2012 @ 7:01 am

    I like mixing with my daily yin tonic. As we get older yin depletes and we dry up like prune.

    Thank you.


  10. Lina Lee — December 3, 2012 @ 7:05 pm

    Hi, I’m Lina Lee from Indonesia and would like to ask, why couldn’t we boil chrysanthemum flowers as long as we boil lohanguo?

    My family members love lohanguo and chrysanthemum flowers but usually I prepare them separately, lohanguo tea or chrysanthemum tea. It should be a good idea to mix them both.. Thanks..


    • wiffy replied: — December 4th, 2012 @ 2:40 am

      Hi Lina, it’s not advisable to simmer chrysanthemum for too long, as it may result in a bitter taste. Check out my chrysanthemum tea recipe at, where I only simmer for a few minutes.



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