Skip to main content

Goji Berry, Chrysanthemum & Red Date Tea

I've been making this simple tea for a few times already. Not sure if I had shared this before but all it needs are 3 ingredients - dried goji berries, dried red dates and dried chrysanthemum bulbs.





This sugar-less concoction is good for health especially if you want to maintain immunity. It's even more important these days what with the pandemic and Covid-19.

But it is also a pleasant brew - no boiling needed.

All you need is a handful of goji berries (washed and soaked for 5 minutes in water), 3-5 large dried red dates and a teaspoon of dried chrysanthemum flowers (these are the small heads of flowers, not the usual type for making chrysanthemum tea).

Put all the ingredients in a teapot and pour in boiling water. Let it sit for 10 minutes and voila, you have made yourself a healthy tea without sugar. It has a natural sweetness from the red dates and goji berries. And once you have drunk all the tea, you can continue adding more boiling water for a second brew. Once that's drunk up properly, I will eat the goji berries and red dates. I'm not too big a fan of eating chrysanthemum so that's the only part I discard.

Goji berries are full of benefits. They protect your eyes from degeneration and help you enhance your immunity. They're also beneficial for your spleen and liver - they detoxify while replenishing Blood and Qi. And they're easy to add to your diet. You don't have to boil them in soups just to get their goodness.


According to this research paper, "goji berries have been used to increase longevity and for the benefits to liver, kidney, and vision since ancient times" and they contain "riboflavin, thiamine, nicotinic acid, and minerals such as copper, manganese, magnesium, and selenium".

It also protects the heart and has anti-ageing effects and is particularly useful for people with diabetes. It also increases antioxidant levels in the body, improves energy levels, reduces cholesterol and blood sugar levels. More research studies are found here. 

Goji berries are neutral from the TCM point of view. They work to improve Yin deficiency by nourishing the Kidney, Liver or moistening the Lungs and Stomach. 

How do you know if you have Yin deficiency? You feel burn-out and fatigued. Overwork is one of the culprits. But I also believe that today's working lifestyles make us all feel this more so than ever.

Another way I like taking my goji berries is to put a teaspoon into my hot pu-erh tea after meals. And yes, I eat the berries once I have finished drinking the Chinese tea.


I also found a great Chinese TCM herb database too while writing this blog post. Check this out here. (And I love how the website looks too - neat and pretty!)

p/s: I have been making the same old soup for a few months now - Watercress Soup - as it freezes well so there's not much to update in this aspect. I have also been busy with the business so not much experimenting in the kitchen. (Did I tell you I'm starting a podcast? Yes, I am!)

Watercress for watercress soup 








Comments

Popular posts from this blog

Tong Sum and Red Date Tea

I caught an interesting cooking show on TV last night. On Astro's Asian Food Channel (Channel 703), I watched a show on TCM. It was a Taiwanese programme where the host and hostess spoke in Mandarin and sometimes a smattering of Taiwan Hokkien. The show featured 3 recipes each segment, using TCM herbs with the herbalist host explaining about the uses of the specific herbs. Then the lady hostess would cook up a dish, usually a main course, using the herbs. While I am not very interested in making dishes like prawn balls with Chinese herbs (it seemed just too much work!), I liked the 2 other recipes they showed. One was a milk beverage with herbs (I can't recall what now). But the other one was easy. A tong sum and red date tea. Tong sum or dang shen is a mild herb which resembles a dry, gnarled twig the size of a finger. It is called the poor man's ginseng in some instances because it shares similar properties with the more expensive ginseng. Dang shen is actually a root wh

24 Herb Tea - Bitter, Foul-Tasting But Oh So Good For You!

Was out running a couple of errands this entire afternoon and ended up buying groceries at the nearby supermarket. If I had a choice I wouldn't go into this decade-old supermarket because it's small, cramped and you tend to knock into other shoppers with your trolley (yes, the aisles are that narrow). Nic and I figured that we might as well buy our groceries since we were in this vicinity and he did need some coffee. Finally we ended up with a trolley full of cheese, butter, coffee and noodles. Anyway, I was getting thirsty after all the errands and shopping. We decided to stop and have a drink at this stall which sells Chinese herbal tea. This uncle who mans it is actually a Hong Kong native who has been living in Malaysia for a long time. He drives a little white van which he parks at the corner of a junction and opens up for business. You see, he sells hot and cold Chinese herbal teas of all types - the kind that is slowly boiled and brewed. It's common to see Mal

Have You Seen Curry Leaf Berries?

Ripe berries or fruits from my 9 foot curry leaf tree.  This is a photo of the ripe fruits from my 9 foot curry leaf tree or known scientifically as  Murraya koenigii   . Yes, most curry leaf plants are about human height.  Mine is a bit special because when it was still a young sapling, I used a lot of my own homemade compost . It had so much of nutrients that it started growing taller and taller.  Right now, it is shading the compost pots!  Which means I am cooler when I stand under this tree to do my daily composting. You see how wonderful it all works out to be?  Because these berries attract the Asian koel (black birds with fiery red eyes which make the annoying loud "ku-yo, ku-yo" sounds), the curry leaf seeds get propagated everywhere.  Yet some drop right under the tree and start growing. I have a curry leaf sapling attack haha. I keep pulling the saplings up as there's just too many.  Besides throwing them into my curries (my most