Japanese Honey-Suckle & Wild Chrysanthemum Tea

Dispel ‘heatiness’ and guard against the onset of an approaching flu with this recipe. Ingredients: (Serves 1)
  • Honeysuckle (金银花, Jin Yin Hua), 1 tablespoon 
  • Wild Chrysanthemum Flowers (野菊花, Ye Ju Hua), 1 tablespoon
  • Rock S ugar (冰糖, Bing Tang), 1 teaspoon
  • Water, 2 ½ bowls
  1. Rinse the honeysuckle and wild chrysanthemum flowers using water.
  2. Place the cleaned honeysuckle and wild chrysanthemum flowers in a pot and add 2 ½ bowls of water.
  3. Bring the water in the pot to a boil over medium heat.
  4. Cover the pot and let the water simmer for 20 mins under low heat.
  5. After 20 mins add rock sugar.
  6. Turn off the fire once all the rock sugar has completely dissolved.
  7. The tea is ready for consumption. Place in a bottle and consume gradually throughout the day.

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