Honeysuckle Carrot Winter Melon Tea

Why people make this tea

Honeysuckle flower is one of those herbs tradition turns to in hot, sticky weather: it is associated with clearing heat and easing summer discomfort, and is often brewed into a cooling tea sipped to support the body through cold and flu season. Children dread bitter medicine, so Bro Niu pairs honeysuckle with sweet carrot and candied winter melon — the result is pleasantly sweet, and even little ones won’t push it away.

Who it suits / who should be cautious

• The whole family during cold-and-flu peaks; children, thanks to the sweet taste
• Children with G6PD deficiency (favism) must not take honeysuckle

Why these ingredients (the food-therapy logic)

• Honeysuckle flower (jin yin hua): traditionally associated with clearing heat and easing summer-heat discomfort
• Carrot (gan sun): adds natural sweetness and nourishment, making the tea pleasant
• Candied winter melon (tang dong gua): sweetens and rounds out the brew so children accept it

Ingredients (3 cups)

Ingredient	Amount	Notes
Honeysuckle flower (jin yin hua)	~19 g (5 qian)	Added near the end
Carrot (gan sun)	1	Peeled, cut into chunks
Candied winter melon (tang dong gua)	~38 g (1 liang)

Method

1. Peel the carrot and cut into chunks.
2. Simmer the carrot and candied winter melon in about 5 bowls of water for around 45 minutes, down to roughly 3 bowls.
3. Add the honeysuckle flower and cook for about 15 minutes more. Serve.

Bro Niu’s tips

This tea can be used through the peak of cold season as a gentle preventive sip. But children with G6PD deficiency (favism) must avoid honeysuckle.

Community questions answered (selected)

• Q (SINDY): If an adult is coming down with a cold, can they use this winter-melon tea too? Bro Niu: This soup is fine for adults and children alike.

---

Published August 24, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 1 min read.