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.