Fresh Hawthorn Berry Drink (Shan Zha Lu)

Why people make this drink

Fresh hawthorn berries appear in early summer and these small, jewel-red fruits have been part of Chinese kitchen wellness for a very long time — valued not just as a sour-sweet snack but for what they bring to the body. Modern food-science research has looked at hawthorn and found compounds associated with dilating blood vessels, supporting healthy blood pressure and cholesterol levels, and providing antioxidant activity. Interestingly, the high acidity of the fruit actually protects its vitamin C through cooking — so unlike many fruits, heating hawthorn does not destroy this benefit. This simple recipe, just berries and a little rock sugar simmered down to a fragrant drink, is an approachable way to bring hawthorn into your routine.

Who it suits / who should be cautious

• Particularly associated in Chinese tradition with those who have high blood pressure, elevated cholesterol, or tend toward overweight — best enjoyed as a food-first wellness practice alongside other healthy habits.
• Useful after a heavy or fatty meal to support digestion.
• Traditionally valued for women experiencing menstrual irregularity or post-partum stagnation (though consult a practitioner in those contexts).
• Pregnant women must avoid this drink — hawthorn is associated with mild uterine contractions.
• Those planning pregnancy should drink sparingly.
• Do not prepare in a metal pot — hawthorn’s natural fruit acids can react with some metals. Use a ceramic, clay or glass vessel.

Why these ingredients (the food-therapy logic)

• Fresh hawthorn berries (shan zha): Taste sour-sweet with a mildly warm nature. In Chinese food therapy, the sour flavour is associated with the liver, and hawthorn is traditionally used to disperse blood stasis, aid digestion of fatty foods, and support circulation. Research has explored its potential for cardiovascular health, though it is not a replacement for medication.
• Rock sugar: Adds gentle sweetness to balance the pronounced sourness of hawthorn. Easier on the stomach than white sugar.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Fresh hawthorn berries (shan zha)	20 berries	Dried shan zha slices (~15 g / 3 qian) can substitute if fresh unavailable
Rock sugar (crushed)	1 tablespoon	Adjust to taste

Method

1. Rinse the hawthorn berries thoroughly.
2. Place in a ceramic, clay or glass pot — do not use a metal pot.
3. Add 4 bowls (approximately 900 ml) of water.
4. Bring to a boil, then simmer for 15 minutes.
5. Use the back of a ladle to gently crush the softened berries against the side of the pot to release more flavour.
6. Add the rock sugar and stir until dissolved.
7. Strain out the berry pulp and seeds, and pour into a cup.
8. Drink warm, or allow to cool and serve chilled — it tastes delicious either way.

Bro Niu’s tips

Fresh hawthorn is usually in season in early summer — look for it at Chinese or Asian grocers and organic produce shops. If fresh berries are not available, dried hawthorn slices from a Chinese herb shop work too, using about 3 qian (15 g) as a substitute. The drink can be served warm or cold — cold is particularly refreshing in summer. For those looking for additional support for blood pressure or blood lipids, you can make a daily tea by combining a small handful of dried hawthorn slices with chrysanthemum flowers (ju hua) and cassia seeds (jue ming zi) steeped in hot water. Remember: never use a metal pot for this drink.

Community questions answered (selected)

• Q (JESSICA): My father has high blood pressure (145/85) with some dizziness, slightly high uric acid, and likes to drink alcohol. Can he drink the hawthorn drink? Bro Niu: Yes. For high blood pressure and uric acid, try soaking garlic cloves in pure rice vinegar with a little rock sugar — take 2 teaspoons daily with warm water. This supports both blood pressure and uric acid. The hawthorn drink can be taken after meals. You can also make a daily tea with hawthorn, chrysanthemum and cassia seeds — steep one tablespoon of each and drink regularly.

• Q (梁太): Is it necessary to boil the hawthorn tea, or can I just pour boiling water over dried slices and steep for a while? Bro Niu: Steeping in boiling water is fine if you are short on time, but if possible, simmering for about 10 minutes is better. You can also add chrysanthemum flowers and goji berries — this combination is traditionally associated with supporting liver health and blood pressure.

• Q (may): A friend told me that hawthorn tea can help with weight loss and fat reduction. Is it just hawthorn and water? Bro Niu: Hawthorn does have traditionally attributed fat-reducing properties. For a more effective version, combine dried hawthorn with lotus leaf (he ye), chrysanthemum and cassia seeds — about 2 qian of each. Dry-roast them in a plain pan until fragrant, pack into a tea bag, and steep one bag per day, refilling until the flavour fades. This has a stronger traditional association with weight management.

---

Published April 18, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.