Ginseng, Astragalus, Ligustrum, Goji, and Buckwheat Tea

Why people make this tea

Cancer and its treatments — surgery, chemotherapy, radiation, targeted therapies — take an enormous toll on the body. In Cantonese food-therapy tradition, maintaining strength and nourishing the body’s core systems is seen as essential support alongside conventional treatment. This simple tea is one approach: a blend of two classical tonic herbs (ginseng and astragalus) that are associated with strengthening the spleen and building vital energy, combined with two liver-and-kidney nourishing herbs (ligustrum berry and goji), and tied together with buckwheat, which is both a food and a traditional moderating ingredient said to temper the warming nature of ginseng.

Buckwheat is the ingredient that makes this recipe practical for long-term use. It balances out the more stimulating herbs, making the tea gentler overall — and it is readily available in supermarkets and health food stores worldwide.

Method

1. Soak and rinse all dried herbs briefly.
2. Add all ingredients to a pot with 1.5 L of water.
3. Bring to a boil, then reduce heat and simmer for 1 hour until the liquid reduces to about 600 ml.
4. Divide into 2 portions and drink throughout the day.

Nourilo’s Tips

This tea has a mild herbal flavour — noticeable but not strong. It is suitable not just for people with cancer, but for anyone recovering from a serious illness, major surgery, or who simply has low immunity. Aim for 2–3 times per week rather than daily. For ginseng, Korean red ginseng slices, Jilin ginseng slices, or the milder dang shen (Codonopsis) are all acceptable — dang shen is the gentlest option. Buckwheat is available in larger supermarkets or grocery stores; it does not need to come from a herb shop.