Herbal & Flower Teas
Daidai Blossom, Aged Tangerine Peel and Licorice Tea
traditionally associated with easing stomach discomfort, bloating and poor appetite
Why people make this tea
People with chronic gastritis often find their stomach acts up during times of stress, cold weather or emotional upset — a dull ache or cramping sensation in the upper abdomen, a feeling of tightness or bloating, loss of appetite. Bro Niu notes that several aromatic flowers and botanicals — Buddha’s hand flower (fo shou hua), jasmine (mo li hua), osmanthus (gui hua), magnolia-bud flower (hou po hua), clove (ding xiang) and daidai blossom — all have a traditional association with regulating digestive qi, soothing the stomach and relieving pain. Daidai blossom in particular is valued for opening the chest and stomach, stimulating appetite and calming nausea. This three-ingredient tea is one of Bro Niu’s go-to recommendations for anyone whose stomach discomfort is related to stress or digestive weakness.
Who it suits / who should be cautious
- People with chronic gastritis, stress-related stomach pain, chest tightness or poor appetite
- Cold-type stomach pain (which worsens with cold and improves with warmth) as well as liver-qi-overriding-the-stomach-type pain (worsening with stress)
- Pregnant women should avoid herbal teas in general
- For stubborn or severe gastric symptoms, this tea supports but does not replace medical evaluation
Why these ingredients (the food-therapy logic)
- Daidai blossom (dai dai hua): The flower of the bitter orange tree. In Chinese food therapy it is described as regulating qi, opening the chest and stomach, stopping nausea and stimulating appetite. Traditionally indicated for liver-stomach qi pain, feeling of stuffiness in the chest, lack of appetite and abdominal distension.
- Aged tangerine peel (chen pi): One of the most versatile ingredients in the Cantonese kitchen. Associated with regulating qi, strengthening the stomach, resolving phlegm and softening blood vessels. Does not need to have the inner white pith removed when used for tea — just break it up and steep.
- Licorice root (gan cao): Acts as a harmonising agent in the formula — traditionally used to moderate and coordinate the other herbs, and to support the middle digestive system. Has a naturally sweet taste.
Ingredients (1–2 cups)
| Ingredient | Amount | Notes |
|---|---|---|
| Daidai blossom (dai dai hua) | 7.5 g (2 qian) | Dried |
| Aged tangerine peel (chen pi) | 7.5 g (2 qian) | Broken into pieces |
| Licorice root (gan cao) | 3.75 g (1 qian) |
Method
- Place all three ingredients in a teapot or heatproof cup.
- Rinse once with boiling water and discard the rinse water (this cleans the herbs).
- Pour in fresh boiling water.
- Steep for 5 minutes, then drink.
- The same ingredients can be re-steeped multiple times throughout the day.
Bro Niu’s tips
- When using aged tangerine peel (chen pi) for tea, there is no need to scrape off the inner white pith. Simply break it into a few pieces and steep — it contributes to qi regulation and is also associated with softening blood vessels.
- For stomach pain related to qi stagnation, you can try adding rose petals (mei gui hua, 1 tablespoon) and Buddha’s hand fruit slices (fo shou gan, 4–5 slices) when steeping.
- Various aromatic flowers can be rotated for stomach discomfort: jasmine (mo li hua), osmanthus (gui hua), magnolia bud (hou po hua) and daidai blossom all share similar qi-regulating properties.
- Persistent stomach symptoms — especially a history of H. pylori, gastric ulcer or black vomit — require medical attention. Food therapy supports, it does not treat serious disease.
Community questions answered (selected)
-
Q (Cat): I have been drinking American ginseng and dendrobium tea for a while and it helped my yin deficiency. Now I have gastritis with too much stomach acid. Can I still drink American ginseng, and what should I add to help the gastritis? Bro Niu: You can use American ginseng with some dendrobium powder and thin-sliced dried figs steeped as a tea — this combination is good for gastritis and excess stomach acid.
-
Q (Mei): When using chen pi for tea, do I need to remove the inner white pith? Bro Niu: No need to remove the inner pith. Just break it into pieces and steep — it is beneficial for qi regulation and can also help soften blood vessels.
-
Q (june): The daidai blossom I found at a flower tea stall is yellow and dome-shaped — it looks different from the one in your photo. Is it the same? Bro Niu: The daidai blossom (yu dai hua) can appear as the orange flower shown in the photo, or as small elliptical dome-shaped flowers from the sour orange plant — both forms are from citrus and have the same properties.
Published May 31, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
