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 Bro Niu 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.

Who it suits / who should be cautious

• Well suited for adults and children with a hot-type cough (yellow or thick phlegm, sore or inflamed throat, fever accompanying the cough)
• Also traditionally used for urinary discomfort and to support heat-clearing during summer
• Those with a cold constitution or weak digestion should use with caution; adding a piece of dried tangerine peel (chen pi) or a few red dates can help moderate the cooling nature
• Not suitable for infants under 12 months (due to honey); for babies, omit the honey entirely
• This herb should not be over-cooked — keep the simmering time to 20–30 minutes at most

Why these ingredients (the food-therapy logic)

• Houttuynia (yu xing cao): Contains volatile oils with documented antibacterial properties; in traditional food therapy it is classified as cold in nature and is used to clear heat, detoxify, dispel phlegm, and support urinary function
• **Honey:**润肺 — traditionally associated with moistening the lungs and soothing the throat; also softens the bitterness of the herb and makes the tea more palatable

Ingredients (2 bowls)

Ingredient	Amount	Notes
Fresh houttuynia (yu xing cao)	~75 g (2 liang)	Or use ~38 g (1 liang) dried herb, soaked before use
Honey	To taste	Add after cooking, not during

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 4 bowls 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.

Bro Niu’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

Community questions answered (selected)

• Q (reader, Chin Family): My 7-year-old daughter has bacterial pneumonia, has had a high fever for 7 days, and is finishing antibiotics. She is still coughing constantly with green phlegm. What soup can I make? Bro Niu: You can try fresh houttuynia (2 liang), 5 to 6 crushed garlic cloves, and a little lean pork, in 4 bowls of water, simmered for 20 minutes down to 2 bowls. Give it to her for three consecutive days. If she is still on antibiotics, wait 2 hours after taking the medicine before giving her the soup.

• Q (Nat): If someone has a cold constitution (pi wei xu han), can they still use houttuynia tea? Would adding chen pi balance it? Bro Niu: If the person has lung heat and a genuine hot-type cough, they can still take houttuynia tea — just add a piece of dried tangerine peel to moderate it. Once the cough improves, brew a warming ginger tea to restore the stomach.

• Q (reader): Can dry houttuynia also be simmered for just 20 minutes? Bro Niu: Yes, the same 20-minute simmer applies to dried houttuynia as well.

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Published July 6, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.