Sha Shen, Yu Zhu & Dendrobium Cooling Tea

Why people make this drink

Nourilo points out that when the summer heat sets in and you find yourself sweating heavily and craving something cold, reaching for ice-cold sodas or sweet drinks only makes things worse — the sugar content means you end up thirstier. A far better approach, he suggests, is to brew something with real herbal depth. This four-herb combination has long been used in Chinese food therapy as a summer cooling tea: sha shen and yu zhu are well-regarded “moistening” herbs that are associated with easing dryness in the throat and lungs; mai dong adds a gentle cooling quality; and dendrobium (shi hu) brings a reputation for supporting stomach fluids and easing the kind of parched discomfort that follows a fever or a particularly humid and draining day. A few sour plums add a pleasant tartness that makes the drink genuinely thirst-quenching, not just medicinal.

Method

1. Rinse all herbs under cool water.
2. Place sha shen, yu zhu, mai dong, chuan shi hu, and wu mei into a pot with 1.5 L of water.
3. Bring to a boil, then reduce to a gentle simmer and cook for about 1 hour.
4. Add rock sugar, stir until dissolved, and serve.

Nourilo’s Tips

The chuan shi hu (also called jin gua shi hu) shown in the original recipe is an affordable and effective variety, widely available at Chinese herb shops and good for supporting the stomach’s ability to generate fluids. If you prefer a premium option, huo shan shi hu is considered superior, or you may use fresh iron-skin dendrobium at about 15 g (19 g) or dry at 9 g (11 g). This drink is gentle and suitable for the whole family. Remember not to take it at the first sign of a cold — wait until the illness has fully passed.