Apple, Chrysanthemum Flower & Fig Tea (Ping Guo Ju Hua Tang)

Why people make this tea

Autumn air tends to be dry, and dry weather can aggravate the skin — especially for people who are already prone to breakouts. Nourilo recommends adding extra moistening soups and teas to the family routine as the seasons change: things like papaya with snow fungus, jade bamboo with lily bulb, and this simpler option — apple, chrysanthemum, and fig. It needs only 45 minutes, produces a fragrant, clear-sweet drink, and works for almost any constitution. Chrysanthemum flowers are one of the most widely used herbs in Chinese food therapy for clearing “heat” from the liver and eyes; apple and figs add natural sweetness and a gentle moistening quality. This tea is particularly popular with young people who break out around the face.

Method

1. Wash the apples, remove the cores, and cut into large chunks. No need to peel.
2. Rinse the honey dates and figs.
3. Place the apple chunks, honey dates, and figs in a soup pot. Add 1.8 L of water and bring to a boil over high heat.
4. Reduce heat and simmer for 40 minutes.
5. Rinse the chrysanthemum flowers briefly. Add them to the pot and simmer for a further 5 minutes — no longer, as chrysanthemum loses its flavour with extended cooking.
6. The tea is ready. Drink warm or at room temperature. Can be served sweet or savoury (with pork added).

Nourilo’s Tips

Use ripe, red-fleshed apples — Fuji apples work best. Under-ripe or very tart apples (especially green-fleshed varieties) will turn this tea unpleasantly sour, which can be disappointing. The honey dates and figs provide natural sweetness so no additional sugar is needed. If you want to serve this as a family soup, add lean pork and it becomes a savoury, nourishing dish for all ages. The finished tea can be stored overnight (remove the solids first) and consumed the next day.