Since the Shang Dynasty, when the outstanding physician Yi Yin created decoctions, Chinese herbal beverages (also called herbal teas or medicinal teas) have played an important role in disease prevention, treatment, and general health maintenance as a form of Traditional Chinese Medicine (TCM) clinical application.
1. What Are Chinese Herbal Beverages? How Do They Differ From Traditional Herbal Tea Formulas?
Chinese herbal beverages (tea substitutes) are made according to TCM principles of theory, methods, prescriptions, and medicinal properties. Herbs are selected based on both syndrome differentiation and disease patterns for disease prevention, post-illness recovery, or general wellness. The herbs (single or formula combinations) are brewed or decocted like tea and consumed as a beverage. They fall under the category of herbal decoctions.
Some beverages are based on classical TCM formulas, with modifications to names or dosages, usually using fewer and lighter herbs for targeted prevention and treatment. Homemade herbal beverages may use single herbs mainly for health and auxiliary purposes.
Herbal ingredients refer to prepared Chinese medicinal slices. Although they can achieve varying degrees of effectiveness in preventing and treating diseases, they should be used under a TCM practitioner’s guidance to ensure correct selection based on individual constitution.
Traditional herbal tea formulas often include green tea for taste, whereas Chinese herbal beverages usually do not use tea leaves. Instead, they rely on the natural aroma and taste of the herbs, making the beverage both palatable and therapeutic.
2. Common Types of Chinese Herbal Beverages and How to Choose Herbs
Heat-relieving (cooling) herbs
Help reduce internal heat, inflammation, or fever.
Examples: honeysuckle, chrysanthemum, isatis root (Ban Lan Gen), dandelion, gardenia.
Cold/flu support herbs
Help fight colds, clear nasal passages, and ease symptoms.
Examples: honeysuckle, chrysanthemum, perilla, ginger, elsholtzia, mint, green onion, mulberry leaf, kudzu root.
Detoxifying and water-balancing herbs
Support kidney and urinary function, reduce bloating, or remove excess fluids.
Examples: patchouli, fragrant herbs, capillaris, shepherd’s purse, gourd peel, winter melon peel, poria, coix seeds.
Cough and throat-soothing herbs
Help calm coughs, clear phlegm, and relieve sore throats.
Examples: loquat leaf, Malva (mallow), ginkgo, mulberry root bark, monk fruit, aster, coltsfoot.
Heart- and calming herbs
Promote relaxation, reduce stress, and support heart function.
Examples: sour jujube seed, biota seed, lingzhi mushroom (Reishi), night jasmine vine, peanut leaves, albizia bark, albizia flowers.
Liver and energy-balancing herbs
Help regulate digestion, stress, and energy flow.
Examples: rose, tangerine peel, Buddha’s hand, citron.
Digestive-supporting herbs
Aid digestion, boost appetite, and reduce bloating.
Examples: hawthorn, malt, rice sprouts, radish seeds.
Warming herbs (for cold or fatigue)
Boost circulation, warm the body, and ease cold symptoms.
Examples: dried ginger, cinnamon, fennel, Sichuan pepper, clove, galangal.
Joint and bone support herbs
Help relieve stiffness, strengthen bones, and reduce joint pain.
Examples: loofah fiber, mistletoe, photinia leaf, Tianshan snow lotus.
Blood-activating herbs
Improve circulation, reduce stagnation, and relieve swelling.
Examples: motherwort, yelan, safflower, salvia, rose, trumpet creeper, vaccaria.
General tonics (energy and immunity boosters)
Support overall vitality, energy, and immunity.
Examples: ginseng, codonopsis, American ginseng, licorice, jujube, dodder seed, epimedium (Horny Goat Weed), cistanche, dendrobium, lily, ophiopogon, goji berries, mulberry, rehmannia, longan fruit.
3. How to Prepare Herbal Ingredients
After purchasing herbal slices:
- Clean and break them into smaller pieces.
- Rinse quickly in water (no more than 1 minute) to remove dust.
- Sun-dry or use an oven or microwave. Store unused herbs in a moisture-proof container.
- If possible, disinfect herbs for direct brewing with UV light, ozone, or household sterilizers. If not, rinsing is sufficient. Herbs for decoction do not require pre-disinfection.
4. How to Make Herbal Beverages
Two main methods:
Brewing
- Place measured herbs in a cup, add 200–400 mL boiling water covering herbs by 1–2 times their height.
- Steep 5–20 minutes, then drink.
- Re-steep herbs until color and taste weaken.
- Optional sweeteners: sugar, brown sugar, rock sugar, honey.
Decoction
- Cold/heat-clearing herbs: boil on medium-high heat for 5–10 minutes.
- Tonic herbs: simmer on low heat 10–20 minutes. Hard herbs: 30 minutes or longer.
- Water: 250–500 mL for regular decoction; 500–800 mL for long simmering.
5. How to Consume Herbal Beverages Correctly
- Temperature: hot, warm, or cold depending on condition. Warm or hot for weak digestion; cold for heat relief.
- Timing and dosage: one dose per day, divided into multiple servings. Tonics: before meals; calming teas: 1–2 hours before sleep; others: anytime in multiple servings. Avoid overly hot, cold, or over-steeped tea.
Important Notes
Herbal beverages work according to TCM principles: balance the body, supplement energy, and prevent disease. Always consult a TCM practitioner for proper herb selection. Different individuals may need different teas even for the same condition.
