Herbal & Flower Teas
Hawthorn, Toasted Malt & Ophiopogon Tea (Shan Zha Mai Ya Mai Dong Tea)
traditionally supports digestion and eases food stagnation; soothes a dry, parched throat
Why people make this tea
Festival seasons mean rich food — and in a Chinese household, moon cakes are among the most difficult things to digest. Dense with lotus paste, salted egg yolks, and nuts, a couple of moon cake slices can leave anyone feeling uncomfortably full. Bro Niu shared this three-ingredient tea during the Mid-Autumn Festival season as a practical household remedy: hawthorn to move food along, toasted malt to wake up the digestive enzymes, and ophiopogon root to soothe the throat and moisten dryness. It is mild enough for the whole family and pleasant to drink warm on a cool autumn evening.
Who it suits / who should be cautious
- Suitable for most people after a heavy or starchy meal
- Whole family friendly, including children
- Those with acid reflux may want to use the tea in smaller amounts and add a little honey
- Pregnant women should avoid hawthorn (blood-moving herb)
Why these ingredients (the food-therapy logic)
- Hawthorn berry (shan zha): Tart and fragrant; in Chinese food therapy, one of the primary digestive herbs — particularly for breaking down meat and fatty food. Also associated with supporting healthy circulation.
- Malted barley (mai ya): Used in both Chinese and Western traditions as a digestive aid. Toasting it in a dry pan first brings out a wonderful nutty aroma and is said to strengthen the digestion-supporting effect. In Chinese food therapy, mai ya is specifically associated with easing carbohydrate-rich food stagnation (bread, rice, sticky cakes).
- Ophiopogon root (mai dong): A gentle yin-nourishing herb that moistens the lungs and stomach, soothes a parched throat, and balances the digestive warmth of the other two ingredients.
Ingredients (4 cups / for the whole family)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried hawthorn berries | ~38 g (1 liang) | Rinse |
| Malted barley (mai ya) | ~38 g (1 liang) | Toast in a dry pan until fragrant before using |
| Ophiopogon root (mai dong) | ~38 g (1 liang) | Rinse |
| Water | 6 bowls |
Method
- Toast the malted barley in a dry pan over low-medium heat, stirring constantly, until it turns a light golden colour and smells nutty. Set aside to cool.
- Rinse the hawthorn berries and ophiopogon root.
- Place all three ingredients in a pot with 6 bowls of water. Bring to a boil over high heat.
- Reduce to a gentle simmer and cook for 1 hour until the liquid reduces to about 4 cups.
- Pour, let cool slightly, and serve warm. The whole family can drink this together.
Bro Niu’s tips
This is a practical tea to have ready whenever the family has eaten a bit too much — during any holiday season, not just Mid-Autumn. The toasting step for the malt is important: it intensifies the flavour and is considered to strengthen the digestive-support effect. The tea has a pleasant tart-sweet taste from the hawthorn and a mild savouriness from the toasted malt.
Published September 18, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
