Pandan Leaf and Lemongrass Tea

Why people make this tea

Both pandan and lemongrass are household names in Southeast Asian cooking: pandan gives cakes and rice a sweet, grassy fragrance, while lemongrass is the backbone of countless soups and curries. Brewed together as a tea, they produce a light, refreshing drink that smells wonderful and is traditionally used to settle the stomach after meals, ease a bloated, gassy abdomen, and mildly support circulation. It can be enjoyed hot or cold, making it a genuinely versatile everyday drink.

Who it suits / who should be cautious

• Suitable for adults and older children who want a gentle digestive tea after meals, or who experience mild bloating and a feeling of trapped wind
• Works well as an alcohol-neutralising drink after social occasions (traditionally said to help clear the effects of alcohol)
• Adding two slices of fresh lemon makes the tea even more fragrant and bright
• Caution: pregnant women should not drink this tea — lemongrass is traditionally considered too moving for pregnancy

Why these ingredients (the food-therapy logic)

• Lemongrass (xiang mao): Warming and aromatic; traditionally used to expel wind and cold, ease stomach discomfort, support circulation, and refresh the mind; also associated with mild gout and uric acid support in folk use
• Pandan leaf (ban lan ye): Aromatic and slightly cooling; commonly used in Southeast Asian food therapy to settle the stomach, ease headaches, and mildly support blood health; the fragrance itself is considered calming

Ingredients (1–2 cups)

Ingredient	Amount	Notes
Dried lemongrass and pandan, sliced	1–2 tablespoons combined	Or use fresh: ~2 tablespoons chopped of each

Method

1. Place the dried lemongrass and pandan slices in a teapot or heatproof cup.
2. Pour boiling water over the leaves.
3. Steep (焗) for about 10 minutes with the lid on.
4. Pour and enjoy. The leaves can be re-steeped until the flavour fades.

If using fresh lemongrass and pandan: Chop about 2 tablespoons of each, simmer in 3 bowls of water for 10 minutes, and store any extra in the fridge.

Bro Niu’s tips

This tea is equally good served cold — make a larger batch and chill it for a refreshing summer drink. Adding two slices of fresh lemon when steeping gives a lovely brightness. For those dealing with a gassy stomach, drink a warm cup after each meal for a few days running.

Community questions answered (selected)

• Q (苏太): If using fresh pandan leaf and fresh lemongrass, what is the quantity? Can it be drunk during menstruation or postpartum? Bro Niu: Use about 2 tablespoons of each, chopped; simmer in 3 bowls of water for 10 minutes. The leftover can be kept in the fridge. It is fine to drink during menstruation or postpartum.

• Q (Kitty Chan): I often have a lot of trapped wind and rumbling in the stomach. What can help? I also have diverticulosis — what can prevent inflammation? Bro Niu: Try simmering cyperus tuber (xiang fu) and amomum (sha ren) 2 qian each, codonopsis (dang shen) 3 qian, poria (fu ling) 4 qian, atractylodes (bai zhu) 3 qian, and licorice 1 qian with fresh ginger 3 slices in 5 bowls of water until 2 bowls remain. Drink over the day; repeat for 3 days. If it helps, continue 2 days per week.

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Published January 17, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.