Ginger Tangerine Peel Persimmon Honey Tea

Why people make this tea

Dried persimmon cake (shi bing) is a winter staple in many Chinese households — simply fresh persimmon that has been slowly sun-dried until it develops a sweet white powdery coating. It is milder and more nourishing than fresh persimmon, and is traditionally considered safe even for infants. Combined with the warming power of fresh ginger and the qi-moving ability of tangerine peel, then slow-steamed in honey, this remedy creates a spoonful-at-a-time treatment for cold-pattern coughing and wheezing.

The specific presentation described in this recipe — called “Gongcheng persimmon cake” — comes from Guangxi and is recognisable by its square-shaped stem cap (most others are round or triangular). But any good-quality dried persimmon will work.

Method

1. Soak the tangerine peel briefly, then finely chop together with the persimmon cake and fresh ginger.
2. Place the chopped mixture into a small steaming bowl or ceramic pot.
3. Pour in enough raw honey to just cover the surface of the mixture.
4. Steam over water (double-boiler method) for 2 hours.
5. Store in a covered jar.
6. Take 1 tablespoon, 2 times per day, dissolved in warm water. Children take half the adult dose.

Nourilo’s Tips

This honey tea is also helpful for a dry or scratchy throat, mouth ulcers, and hiccups. It can be prepared in a batch and kept in the jar for several days. If you add the honey directly to the steaming pot rather than beforehand, that is also fine — the temperature inside a double boiler stays around 75°C and will not damage the beneficial properties of the honey. Diabetics should avoid this preparation entirely.