Xia Ku Cao and Golden Chrysanthemum Tea

Why people make this tea

Here’s another simple flower-and-herb tea Bro Niu likes for flu season. Chrysanthemum comes in three kinds — white, golden-yellow and wild. White is mild and sweet, traditionally said to calm the liver and brighten the eyes; golden-yellow is more bitter and stronger at clearing heat, with the same eye-brightening reputation; wild chrysanthemum is the most bitter and the strongest at clearing heat-toxin. All three are traditionally seen as working against germs and viruses. Paired with prunella (xia ku cao), which is traditionally used to clear heat and ease red eyes and headache, it makes an easy seasonal cup.

Who it suits / who should be cautious

• The source says any constitution may take this tea — but it is not suitable during pregnancy.
• This supports general wellbeing in flu season; it is not a vaccine or treatment. If fever or real illness appears, please see a doctor.

Why these ingredients (the food-therapy logic)

• Prunella / xia ku cao: Traditionally used to clear heat and ease red, sore eyes and headache.
• Golden chrysanthemum (jin ju hua): Traditionally used to clear heat, calm the liver and brighten the eyes.
• Brown sugar (hong tang): Softens the bitterness and makes the tea pleasant to drink.

Ingredients (2 bowls)

Ingredient	Amount	Notes
Prunella (xia ku cao)	~37.5 g	Rinse first
Golden chrysanthemum (jin ju hua)	~11 g
Brown sugar	to taste

Method

1. Rinse the prunella and simmer it in 5 bowls of water down to about 2 bowls.
2. Add the golden chrysanthemum and brown sugar, simmer about 5 minutes, then drink.

Bro Niu’s tips

This tea is traditionally said to calm the liver, brighten the eyes and support healthy blood pressure as a seasonal flu-season drink. Any constitution may take it — but pregnant women should not drink this tea.

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Published February 9, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.