Dandelion Root and Yellow Chrysanthemum Tea

Why people make this tea

Dandelion is far more than a garden weed. Research into dandelion root — and Nourilo has kept a close eye on it for years — suggests it has broad antimicrobial activity, including against the bacteria Helicobacter pylori that is responsible for most stomach and duodenal ulcers. The processed, tea-cut dandelion root sold in specialist herb shops has a surprisingly clean, mildly earthy aroma — very approachable for everyday steeping. Paired with Hangzhou yellow chrysanthemum, which helps disperse stagnant liver qi and reduce swelling in traditional Chinese terms, this is one of the more practical daily teas for anyone prone to digestive discomfort, bloating, or chronic gastric irritation.

Method

1. Place both ingredients in a teapot or infuser.
2. Pour a small amount of just-boiled water over them, swirl briefly, and discard this first rinse.
3. Pour in fresh just-boiled water to fill the pot.
4. Steep for 10 minutes.
5. Pour and drink. The pot can be re-steeped multiple times until the flavour becomes pale.

Nourilo’s Tips

If you cannot find the processed tea-cut dandelion root at specialty stores, regular dandelion (whole herb) works too — rinse it well and simmer in water for 20 minutes, then drink. To reduce the cooling nature of dandelion, simply add a few slices of dried tangerine peel (chen pi) or dried Buddha’s hand (fo shou) to the pot; this also adds a pleasant citrus note and supports liver qi. If yellow chrysanthemum is not available, plain white Hangzhou chrysanthemum is a fine substitute.