Hawthorn Ginger Goji Sichuan Pepper Tea

Why people make this tea

Sichuan pepper is one of Nourilo’s favourite kitchen spices — a little with ginger lifts the aroma of braised beef shank, tripe and tendon. What many people don’t realise is that it can also be used in food therapy: it is traditionally said to warm the middle, support the spleen and dispel cold and damp. Paired with blood-moving hawthorn, immune-supporting goji and blood-nourishing red dates, this warming cup is made for the achy shoulders and stiff joints that flare up in cold weather.

Method

1. Rinse all ingredients; pit the red dates.
2. Put everything into a pot with 1.2 L of water.
3. Boil 20 minutes until reduced to 600 ml. Serve.

Nourilo’s Tips

Because this uses warming Sichuan pepper and ginger, it is a touch spicy, but its cold-and-damp-dispelling, aromatic stomach-comforting effect is good — best for cold-weather joint pain, stiffness on bending, and a sluggish appetite. People with yin-deficiency heat and pregnant women should not drink it.