Houttuynia Tea (Yu Xing Cao Tea)

Why people make this tea

Houttuynia (yu xing cao) is a wild herb that grows abundantly in southern China, and Nourilo remembers seeing entire family plots carpeted with it in the countryside. The name literally means “fishy-smell herb,” because the fresh leaves have a distinctive pungent aroma — though this fades considerably when cooked. Despite its bold smell, it has been used in folk medicine for generations as one of the stronger cooling, anti-inflammatory herbs available in the kitchen pharmacy. It is most often brewed when someone in the household has a hot-type cough — the kind with yellow or thick phlegm, a burning throat, or a chest that feels heavy and congested. Combined with honey, the bitterness softens into something quite drinkable.

Method

1. If using fresh houttuynia, rinse thoroughly. The whole plant — leaves, stems, and roots — can all be used.
2. If using dried houttuynia, soak in water for 20 minutes, then drain.
3. Place the herb in a pot with 1.2 L of water. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
4. Strain out the herb and let the liquid cool slightly.
5. Stir in honey to taste. Drink warm.

Nourilo’s Tips

• Houttuynia is best not over-cooked — simmer for 20 to 30 minutes is enough, whether using fresh or dried herb
• This tea also helps prevent heat stroke in summer
• For bronchitis or anyone with phlegm that is thick and yellow, try adding a whole pear (cored) and simmering together — the pear adds moisture and gentle sweetness
• Dried herb is effective; soaking it briefly before use helps draw out more of its properties
• If you have a cold constitution but need this herb for a hot cough, add a piece of dried tangerine peel after cooking to help moderate the cooling effect; once the cough improves, follow up with a warming ginger tea