Tonic Drinks & Waters
American Ginseng, Ophiopogon and Schisandra Drink
Traditionally used to boost qi, nourish yin and support memory
Why people make this drink
Dementia is a growing worry worldwide, and there is no quick fix. Bro Niu’s old college professor used to remind students that, at any age, you must “keep the brain working” — keep learning, keep curious, especially in retirement — alongside daily light exercise, brisk walking for an hour to take in plenty of oxygen, and finger-movement activities to keep the circulation lively. On the food side, this classic three-ingredient drink is traditionally used to boost qi, nourish yin and calm the mind, and is often chosen by older adults troubled by poor sleep, forgetfulness, low energy and easy sweating.
Who it suits / who should be cautious
- Older adults and others wanting gentle support for sleep, memory, energy and easy sweating.
- A supportive everyday tonic, not a substitute for medical assessment of memory concerns — please see a doctor for those.
Why these ingredients (the food-therapy logic)
- American ginseng (hua qi shen): traditionally boosts qi and nourishes yin without being heating.
- Ophiopogon (mai dong): traditionally nourishes yin and generates fluids.
- Schisandra (wu wei zi): traditionally used to calm the mind and “astringe” — dark-red northern schisandra is preferred.
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| American ginseng (hua qi shen) | ~11 g | Sliced; added near the end |
| Ophiopogon (mai dong) | ~19 g | |
| Schisandra (wu wei zi) | ~11 g | Use dark-red northern type |
Method
- Rinse the ingredients.
- Simmer the ophiopogon and schisandra in 5 bowls of water down to about 2 bowls.
- Add the American ginseng slices.
- Cook for about 5 more minutes, then serve.
Bro Niu’s tips
For better flavour and effect, you can simmer in goji berries (4 qian), red dates (8) and lean pork (about 225 g) along with the herbs. If you cannot find schisandra, mulberries (sang shen zi) can stand in.
Community questions answered (selected)
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Q (Joanne): The schisandra I bought is red, but the photo looks black — is there a difference, and where do I buy the black kind? Bro Niu: Dark-red schisandra is northern schisandra (bei wu wei), which works better. At the herb shop ask for bei wu wei, not nan wu wei. The one in the photo just looks black because I kept it in the fridge too long — it should be dark red.
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Q (Zen): I can’t find schisandra — what can I use instead? Bro Niu: Use mulberries (sang shen zi) instead.
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Q (Zen): Should I soak the goji first, then simmer with ophiopogon (5 bowls down to 2), then add the American ginseng? Are these amounts right — ginseng 3 qian, ophiopogon 4 qian, goji 4 qian? Bro Niu: Soak the goji for half an hour and pour off the water first, to remove any sulphur. Those amounts for the American ginseng, ophiopogon and goji tea are suitable.
Published June 28, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
