Roasted Cassia Seed, Hawthorn & Chrysanthemum Tea

Why people make this tea

Fatty liver is increasingly common in modern life — it can develop from a combination of alcohol, excess body weight, poor diet, medications, or simply chronic stress. The early stages often produce no symptoms, and many people only discover it during a routine health check. Bro Niu’s view is that prevention starts with daily habits, and this three-ingredient tea is one of the simplest daily tools in the food-therapy toolkit. It takes under 15 minutes to prepare and can be drunk warm or at room temperature throughout the day.

Who it suits / who should be cautious

• Suitable for most adults as a daily wellness tea, particularly those with high blood pressure, high blood lipids, or a sedentary lifestyle
• Beneficial for those with early-stage fatty liver identified on a routine check-up
• Pregnant women must not drink this tea — cassia seeds (jue ming zi) are contraindicated during pregnancy
• Those with weak or sensitive digestion (prone to loose stools) should start with a smaller amount, as cassia seeds have a laxative tendency

Why these ingredients (the food-therapy logic)

• Roasted cassia seeds (chao jue ming zi): One of the most studied herbs in traditional food medicine for liver and eye support; associated with clearing liver heat, improving vision, lubricating the bowel, and supporting healthy fat metabolism. Roasting the seeds before use helps release their active components when steeped in water.
• Hawthorn (shan zha): A tart, fruity herb long used in Chinese cooking to support digestion after heavy or fatty meals; associated with promoting the movement of food and fat in the digestive tract.
• Chrysanthemum flowers (ju hua): A classic cooling herb traditionally paired with cassia seeds to clear liver heat and calm the eyes.

Ingredients (1 sachet / 1–2 cups)

Ingredient	Amount	Notes
Roasted cassia seeds	1 tablespoon	Pre-roast and store in a glass jar
Dried hawthorn slices	1 tablespoon
Chrysanthemum flowers	1 tablespoon

Method

1. Place all three ingredients into a tea sachet bag or a tea infuser.
2. Pour hot water over the sachet briefly to rinse, then discard the rinse water.
3. Add fresh boiling water and steep for 10 minutes.
4. Drink warm. The same sachet can be re-steeped 1–2 more times.

Bro Niu’s tips

Before using cassia seeds, dry-roast them in a clean, oil-free pan over low heat for about 7 minutes until lightly fragrant. Store in a glass jar and use as needed — pre-roasting means the seeds release their flavour and properties more readily when steeped. This saves time and makes the daily routine effortless. This tea is also suitable for those managing high blood pressure, high blood lipids, or diabetes.

Community questions answered (selected)

• Q (Amy): Why do the cassia seeds need to be roasted first? What happens if I skip that step? Bro Niu: Cassia seeds are quite hard, so if you do not roast them first, they will not release their properties well when steeped in water. If you prefer to boil them in water rather than steep, you do not need to roast them first.

• Q (anonymous): I have gastric reflux and fatty liver together — is there anything suitable to drink? Bro Niu: Try using fo shou gan (finger citron, ~9 g) and one piece of dried tangerine peel (chen pi) steeped as a tea. Take for 3 doses in a row — this helps regulate stomach qi and ease discomfort.

• Q (芬女): My blood test showed slightly elevated fatty liver. I already eat little meat, avoid fried foods — but I am not sure about avocado, cheese, oats, and fruits. Which of those should I eat less of? Bro Niu: Fatty liver is often related to chronic stress, not just dietary fat intake. Of course reducing heavy, fried foods is always good. The foods you listed are all fine in moderation. Try this tea three times a week for a month and see whether it helps.

---

Published August 20, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.