Hawthorn, Lotus Leaf and Cassia Seed Tea

Why people make this tea

Fatty liver is one of those conditions that creeps up quietly — many people discover it incidentally during a routine health check, because mild cases often produce no obvious symptoms beyond occasional fatigue. Traditional Cantonese food therapy treats the early stages of fatty liver as an opportunity: if you adjust your diet while the condition is still mild, you may be able to support the liver before the situation worsens. This tea brings together several ingredients that have a long track record in that tradition. Hawthorn (shan zha) is particularly well-regarded for its relationship with digestion and blood fats; lotus leaf (he ye) is associated with clearing heat and dampness; cassia seed (jue ming zi) with supporting the liver and easing the bowels; and prepared he shou wu (zhi shou wu) with tonifying without causing excessive heat.

Method

1. Rinse all ingredients briefly.
2. Dry-roast the cassia seeds in a dry pan over medium heat until fragrant, stirring constantly. Set aside.
3. Combine all ingredients in a pot with 1.5 L of water.
4. Bring to a boil, then simmer for 45 minutes until liquid reduces to about 600–900 ml.
5. Stir in rock sugar and dissolve.
6. Drink the full batch throughout the day.

Nourilo’s Tips

For prevention and general wellness, this tea can be taken 1–2 times per week. If actively trying to support liver health, it can be taken daily — a course of about six weeks is worth trying before assessing results.

If your stomach tends to be loose or delicate, remove the cassia seed and add chrysanthemum flowers (11 g) instead — the hawthorn and lotus leaf alone still make a useful and pleasant-tasting tea.

Do not drink on an empty stomach if you have also had milk, as hawthorn and dairy can occasionally conflict and cause queasiness. Better to take the tea in the afternoon.