Soups
Five-Finger Peach Root, Bergamot & Tangerine Peel Tea
traditionally used to soothe digestive qi, reduce bloating, and ease acid reflux discomfort
Why people make this tea
Acid reflux — that burning sensation when stomach acid travels back up into the oesophagus — is extremely common, affecting people who are overweight, elderly, pregnant, prone to late-night eating, or who smoke or drink regularly. Western medicine typically addresses it with antacids or proton pump inhibitors, and these are often necessary. But alongside conventional care, this simple three-ingredient tea has been used in Cantonese food therapy as a gentle daily support for the digestive system. The pleasant, slightly coconut-like aroma of five-finger peach root makes it more approachable than many herbal preparations.
Who it suits / who should be cautious
- Suited to people with acid reflux, gastric bloating, or a sensation of acid rising in the chest or throat after meals
- Suitable for regular use: 3–4 times per week if symptoms are present; 1–2 times per week as general digestive maintenance
- Can be simmered with pork shank for a more substantial soup
- The bergamot and tangerine peel can taste slightly bitter — adding 2 honey dates (mi zao) to the cooking water helps mellow the flavour
Why these ingredients (the food-therapy logic)
- Five-finger peach root (wu zhi mao tao): A beloved ingredient in Cantonese cooking, this root is derived from the Ficus hirta plant. It is notably aromatic — often compared to coconut — and is considered in Chinese food therapy to strengthen the spleen and lungs, move qi, clear dampness, and support the sinews. It is gentle, suitable for everyday use, and widely available at Chinese herbal shops, especially in southern China and Hong Kong.
- Dried bergamot (fo shou): Also known as Buddha’s hand citron, this citrus-derived herb is associated in Chinese food therapy with soothing the liver, moving qi, harmonising the stomach, and relieving pain and bloating. It addresses the root cause of much acid reflux in the Chinese medicine framework — stagnant qi affecting the digestive system.
- Dried tangerine peel (chen pi): A classic ingredient in Chinese cooking and medicine. Aged tangerine peel is prized for regulating qi, easing bloating and nausea, supporting the spleen, and transforming dampness. It also adds a pleasant fragrance to the broth.
Ingredients (about 2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Five-finger peach root (wu zhi mao tao) | 1 liang (~38 g) | Rinse and soak briefly |
| Dried bergamot (fo shou) | 3 qian (~11 g) | Rinse |
| Dried tangerine peel (chen pi) | 1 piece (~5 g) | Rinse and soak to soften |
| Water | 5 bowls (~1.25 L) | — |
| Honey dates (mi zao) | 2 pieces (optional) | Add if you prefer a milder taste |
Method
- Rinse all ingredients; soak briefly in cold water then drain.
- Combine with 5 bowls of water in a pot.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Serve warm. Drink as a tea, or add pork shank and simmer longer for a full soup.
Bro Niu’s tips
Five-finger peach root is available at Chinese or Asian grocers, or online. The root gives the broth a subtle, pleasant coconut-like fragrance that makes this tea quite enjoyable to drink. If the slight bitterness of the bergamot and tangerine peel is off-putting, add a couple of honey dates to sweeten the flavour naturally. For preventive wellness use, 1–2 servings per week is sufficient; increase to 3–4 times weekly during periods of active symptoms.
Community questions answered (selected)
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Q (Vanda): Can I add rock sugar to reduce the bitterness? Bro Niu: Yes — the bergamot and tangerine peel are slightly bitter. You can add 2 honey dates (mi zao) while cooking to mellow the taste.
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Q (Ko): Can this be drunk every day as a regular tea, or just once a week? Bro Niu: If you have active acid reflux, 3–4 times per week is fine. For general maintenance, once or twice a week is sufficient.
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Q (Mei): Is there a simpler preparation for acid reflux? Bro Niu: Yes — equal amounts of cuttlefish bone (wu zei gu) and Zhejiang fritillary bulb (zhe bei mu) can be ground into powder, lightly dry-roasted, and stored. Take 1 teaspoon of each dissolved in warm water to help suppress stomach acid. Both are available at Chinese herbal shops.
Published May 7, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
