Hawthorn, Roasted Malt & Radish Seed Tea

Why people make this tea

Every breastfeeding journey eventually comes to an end — sometimes by choice, sometimes because it is time to return to work, sometimes because the body has other needs. The process of weaning can be uncomfortable: engorgement, leaking, and lingering milk supply can make those first few days hard. This classic three-herb tea has been used in Cantonese households for generations to help the body gradually reduce milk production. Roasted malt is the most well-known “milk-reducing” herb in Chinese food therapy; hawthorn moves circulation and supports digestion; and radish seeds help regulate the flow of qi downward to discourage milk from continuing to accumulate.

Method

1. Rinse all ingredients.
2. Place everything in a pot with 1.5 L of water.
3. Bring to a boil, then simmer for 40 minutes until reduced to 600 ml.
4. Divide into two portions and drink in the morning and evening of the same day.
5. Prepare a fresh batch each day. Continue for 3 consecutive days (3 doses total).

Nourilo’s Tips

During the weaning period, reduce the number of times you let the baby nurse as gradually as possible. Mothers with a naturally strong milk supply may need to repeat the 3-day course or try an alternative formula (see below). Avoid pumping to “relieve” engorgement if possible — pumping signals the body to keep making milk. If the breasts feel uncomfortably full, hand-express just a small amount to take the edge off the pressure, but do not empty them fully. Cold compresses (not hot!) can help ease swelling. Also avoid drinking a large volume of soups and liquids during this period.