Herbal & Flower Teas
Purple-Leaf Begonia and Hawthorn Tea
Traditionally helps clear richness and supports those with high blood pressure, blood lipids and cholesterol
Why people make this tea
After a stretch of rich, oily, heavy eating, Bro Niu likes a tart cup to help things along. Purple-leaf begonia (zi bei tian kui) is a well-loved clearing herb, and pairing it with hawthorn — the classic Chinese “fat-cutter” for greasy meals — gives a bright, ruby-red tea. It is traditionally favoured by the “three highs” crowd: high blood pressure, high blood lipids and high cholesterol.
Who it suits / who should be cautious
- Suits people who have been eating richly and feel sluggish or “clogged,” and those managing high blood pressure, high blood lipids or high cholesterol. The source notes it is suitable for young and old.
- Begonia is somewhat cooling, so if you have excess stomach acid, drink it after meals rather than on an empty stomach. If pregnant, check with your doctor first. Diabetics should leave out the sugar (or use stevia leaf). If taking Western medication, the source suggests spacing this tea about two hours apart.
Why these ingredients (the food-therapy logic)
- Purple-leaf begonia (zi bei tian kui): traditionally used to clear summer heat, generate fluids, ease thirst and transform phlegm; buy it fresh, as it readily absorbs the smell of other stored herbs.
- Hawthorn (shan zha): the classic for cutting through greasy, rich food and easing a clogged feeling; traditionally associated with supporting blood lipids.
- Brown slab sugar (pian tang): rounds out the tartness; omit for those watching blood sugar.
Ingredients (3 cups)
| Ingredient | Amount | Notes |
|---|---|---|
| Purple-leaf begonia (zi bei tian kui) | 6 g | Buy fresh stock; for 4 servings, ~5 qian (about 19 g) is enough as it is very light |
| Hawthorn (shan zha) | 30 g | |
| Brown slab sugar | to taste | Omit for diabetics; stevia leaf works |
Method
- Rinse the begonia and hawthorn.
- Place in a clay pot with 3 bowls of water and boil for 10 minutes.
- Stir in the brown slab sugar until dissolved.
- Strain off the dregs and drink.
Bro Niu’s tips
This tea is friendly to young and old alike. If you have excess stomach acid, drink it after a meal. Buy the begonia fresh — when stored alongside other herbs it picks up their scent and the brewed tea loses its character. A properly brewed cup comes out a bright purple-red, not a pale beige.
Community questions answered (selected)
- Q (Anny): If I use fresh begonia, what amounts of begonia and hawthorn should I boil? Bro Niu: For 4 servings use about 5 qian (~19 g) begonia and 1 liang (~38 g) hawthorn, since begonia is very light by weight.
- Q (Jenny): Can I drink this begonia-and-hawthorn tea while taking Western medicine? Bro Niu: You can drink it about two hours after taking the Western medication.
- Q (Carmen): Should the brewed begonia be purple? My friend’s came out pale beige — is that right? Bro Niu: Properly brewed begonia turns a rich, vivid purple-red — it should not be pale beige.
Published September 6, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
