Fresh Dendrobium, Reed Root & Ophiopogon Tea

Why people make this tea

A bitter taste in the mouth — especially on waking — is one of the most common oral complaints Nourilo receives questions about. In traditional food therapy it is often linked to excess heat in the liver and gallbladder, or to a shortage of fluids following a fever or illness. This simple herbal tea uses three classic ingredients to gently nourish and cool the body. It is particularly popular among parents whose children have recovered from a fever but still seem listless, dry-mouthed, and reluctant to eat. Nourilo notes that fresh dendrobium orchid stem is the stand-out ingredient here — look for the purple, thicker variety at Chinese herb shops or Asian grocers for the best quality.

Method

1. Soak and rinse all ingredients. Cut the fresh dendrobium stems into 3–4 cm sections.
2. Place all ingredients except the rock sugar into a pot with 1.8 L of water.
3. Bring to a boil, then reduce to a medium-low simmer for 45 minutes.
4. Add a small amount of rock sugar and stir until dissolved.
5. Serve warm. Suitable for all ages.

Nourilo’s Tips

This tea is gentle and nourishing. It works well for children who have recently recovered from a cold or fever and are still showing poor appetite, low energy, or an oral dryness. If you cannot find fresh dendrobium, dried dendrobium (11 g) works — it still nourishes the stomach and benefits the eyes. Fresh dendrobium is available at Chinese or Asian grocers and herb shops, or online; look for thick, purple stems, which are considered the best grade.

For those who take it as a daily supplement, dendrobium powder dissolved in warm water (especially the霍山 huo shan variety) is effective too — taken on an empty stomach before meals is said to be ideal.