Herbal & Flower Teas
Prunella, Chrysanthemum and Cassia Seed Tea
traditionally associated with clearing liver fire, soothing red eyes and headache, and supporting healthy blood pressure
Why people make this tea
In Chinese medicine, the liver is closely connected to the eyes. When liver qi becomes constrained or liver fire rises — often triggered by long hours of work, stress, insufficient sleep or too much screen time — symptoms such as red, sore and swollen eyes, throbbing headaches and irritability tend to follow. This tea was developed precisely for that pattern.
Prunella spike (xia ku cao) is considered one of the key herbs for clearing liver fire in Chinese medicine, and has long been used for red and swollen eyes, headache and dizziness from liver fire rising upward. Modern research suggests it may also have a blood-pressure-lowering effect and has been studied in oncology contexts. Chrysanthemum and cassia seeds reinforce this eye-clearing and pressure-supporting action. Bro Niu recommends it as a household tea for anyone in the family who has high blood pressure, or who regularly feels irritable, headachy and eye-strained from demanding work.
Who it suits / who should be cautious
- Suitable for those with red, sore or tired eyes, headaches, irritability, or elevated blood pressure
- Suitable as a preventive daily tea for those with demanding screen-based work or a history of high blood pressure
- Those with a cold or weak spleen-stomach constitution should use with caution, as prunella and chrysanthemum are cooling in nature
- Chrysanthemum flowers (hang ju, gong ju, chu ju) are delicate and should not be simmered for a long time; always add at the end of cooking
- People taking blood pressure medication should consult their doctor before using regularly as a therapeutic drink
Why these ingredients (the food-therapy logic)
- Prunella vulgaris spike (xia ku cao): Bitter, pungent and cold; classified as a key liver-fire-clearing herb in Chinese medicine; traditionally used for red eyes, headache and dizziness from upward-rising liver fire; also associated with dissolving lumps and nodules (such as phlegm-fire accumulations); modern studies suggest blood-pressure-lowering properties
- Chrysanthemum flower (ju hua): Pungent, sweet and slightly cold; one of the most widely used herbs for clearing liver heat and brightening the eyes; also associated with supporting healthy blood pressure; should be added only at the end as it does not benefit from prolonged cooking
- Cassia seeds (jue ming zi): Sweet, bitter and slightly cold; associated with clearing liver fire, brightening the eyes and supporting bowel regularity; also linked in modern research to modest blood-pressure and cholesterol support
Ingredients (3–4 cups)
| Ingredient | Amount | Notes |
|---|---|---|
| Prunella spike (xia ku cao) | 40 g (1 liang) | Rinse clean |
| Cassia seeds (jue ming zi) | 10 g (3 qian) | |
| Chrysanthemum flowers (hang ju or gong ju) | 10 g (3 qian) | Added at the end only; do not simmer |
| Rock sugar (bing tang) | to taste | |
| Water | 5 cups |
Method
- Rinse the prunella spike thoroughly. Place it together with the cassia seeds and 5 cups of water in a pot.
- Bring to a boil, then reduce to a low simmer and cook for about 1 hour until the liquid has reduced and taken on a rich colour.
- Add the rock sugar and stir until dissolved.
- Add the chrysanthemum flowers, bring back to a gentle boil just briefly (a minute or so), then remove from heat.
- Strain or remove the spent herbs and serve. Drink freely throughout the day.
Bro Niu’s tips
Chrysanthemum flowers — whether hangzhou, gong or chu ju — are meant for steeping and gentle heat only, not for prolonged simmering. Always add them at the very end of cooking, bring to a brief boil, then turn off the heat. This preserves their delicate aroma and active qualities. For a family pot, Bro Niu’s suggestion is to use 2.5 liang (approx. 75 g) prunella spike, 2 liang (approx. 60 g) green-skinned black soybeans (qing ren hei dou), and 3 qian chrysanthemum flowers — simmer the prunella and soybeans in 8 cups of water for 1 hour, add chrysanthemum and simmer 5 more minutes, then add rock sugar. Each adult can drink about 2 cups per day.
Community questions answered (selected)
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Q (Jane, 2017): My husband is recovering from pink eye. I have heard that prunella with black soybeans and rock sugar is good for eye conditions. Can the whole family drink it? How much should I use? Bro Niu: For a family pot: use 2.5 liang prunella spike, 2 liang green-skinned black soybeans, 3 qian chrysanthemum and rock sugar to taste. Simmer prunella and soybeans in 8 cups of water for 1 hour, add chrysanthemum and simmer 5 minutes more, then sweeten with rock sugar. You and your husband can each drink about 2 cups a day.
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Q (Kakamei, 2018): I keep getting headaches from air conditioning and fan drafts. Even pain relief tablets don’t fully help. What might I drink for this wind-type headache? Bro Niu: For wind-cold headaches from drafts, try a soup with chuan xiong (Szechuan lovage root), bai zhi (angelica root), fresh ginger and red dates in fish head broth. This helps to dispel wind and stop headache. If dizziness is also present, add tian ma (gastrodia rhizome) to the pot.
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Q (Mandy, 2020): I feel irritable, cannot sleep well, have a headache and feel congested in the head. My period just finished recently. Bro Niu: Try a soup with chuan xiong, jin zhen (lily buds / day lily), lily bulb and red dates in lean pork broth, simmered for 1 hour. This helps with irritability, headaches and post-menstrual restlessness.
Published September 12, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
