Canadian Ginseng Tea

Check Out: American Ginseng Tea Recipe

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.

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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

Ingredients:

• 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

Directions:

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.

Ingredients Used: chrysanthemum • ginseng • rock sugar • wolfberry