Dandelion Tea

Why people make this tea

Dandelion (pu gong ying) is one of the most versatile cooling herbs in the Chinese food-therapy canon, with a long history of use for conditions ranging from skin infections and eye inflammation to stomach and urinary tract concerns. It is now widely available in a clean, tea-leaf style preparation — light, fragrant, and not at all bitter — making it easy to brew as a regular daily cup. The lecithin it contains is specifically noted for supporting liver function and helping prevent liver fibrosis — making it a sensible regular brew for those with high cholesterol, gastritis linked to H. pylori, or a tendency toward heat-related digestive discomfort.

Method

1. Place the dandelion tea into a teapot or cup.
2. Pour a small amount of boiling water over it as a rinse, then discard that water immediately.
3. Add fresh boiling water, cover, and steep for 5 minutes.
4. Drink slowly; re-steep until the flavour fades.

Nourilo’s Tips

This tea benefits those with red or swollen eyes, constipation, gastric ulcers, or high cholesterol. However, people with a spleen-stomach cold constitution and those with low blood pressure should not use it. If you find it slightly cooling for your constitution, add a piece of dried tangerine peel (chen pi) to the steeping pot — its warm nature balances the cooling quality of dandelion.