Capillary Wormwood, Chicken-Bone Grass and Honey Date Tea

Why people make this herbal tea

Both chicken-bone grass (ji gu cao) and capillary wormwood (mian yin chen) are mainstays of Cantonese herbal cooking, prized for their traditional role in clearing what practitioners call “liver heat” — the kind of internal imbalance associated with feeling easily irritable, having a bitter taste in the mouth, or consuming a lot of rich, spicy food. Bro Niu recommends this simple brew especially for those who tend toward a “hot constitution” and enjoy spicy food, as a periodic reset for the digestive system. The honey dates balance the slight bitterness of the herbs and make the tea genuinely pleasant to drink. Three simple ingredients; slow-simmered into something nourishing.

Who it suits / who should be cautious

• Suits those with a tendency toward excess heat — people who eat a lot of spicy or fried food, or who feel easily flushed and irritable.
• People with cold, weak digestion (spleen-stomach cold deficiency) should avoid this tea; the herbs are cooling in nature.
• Not suitable for daily consumption — Bro Niu recommends no more than 2–3 consecutive servings, then about 2 doses per month for maintenance.
• If you have a diagnosed liver condition, please see a doctor.

Why these ingredients (the food-therapy logic)

• Chicken-bone grass (ji gu cao, Abrus cantoniensis): A classic liver-support herb in southern Chinese herbalism; traditionally associated with clearing heat, resolving dampness and supporting the liver and gallbladder.
• Capillary wormwood (mian yin chen, Artemisia capillaris): Commonly used in Chinese medicine for conditions linked to jaundice and liver-gallbladder inflammation; it clears heat and promotes the flow of bile according to traditional theory.
• Honey dates (mi zao): A naturally sweet, mild ingredient that balances the cooler herbs, adds a pleasant sweetness and makes the brew easier on the digestive system.

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Chicken-bone grass (ji gu cao)	75 g	Soak and rinse
Capillary wormwood (mian yin chen)	19 g	Soak and rinse
Honey dates (mi zao)	3 pieces	Rinse; can substitute rock sugar slabs (pian tang)

Method

1. Soak and rinse all the herbs briefly to remove dust.
2. Combine everything in a pot with 10 bowls (about 2.3 L) of water.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cook for about 2 hours until reduced to 4–5 bowls.
5. Drink warm, divided across 1–2 days (this makes a 2–3 person portion).

Bro Niu’s tips

• When buying chicken-bone grass, choose a batch that looks naturally brown-yellow and slightly dull. Avoid any that are unusually bright or vivid in color — this can indicate they have been heavily fumigated with sulfur, which is harmful to the liver and digestive system.
• If you prefer, rock sugar slabs (pian tang) can replace the honey dates for sweetness.
• This brew is cooling in nature. If you wish to reduce its cooling effect slightly (for example, if you have a mixed constitution), Bro Niu suggests adding 2 pieces of dried tangerine peel (chen pi) and 19 g of poria mushroom (fu ling) together with some adzuki beans when brewing.

Community questions answered (selected)

• Q (Janet): How often should I drink this? Can I have it every day? Bro Niu: If you have liver heat, drink 3 consecutive servings. Once you feel better, about 2 servings per month is enough. The herbs are cooling in nature, so daily use is not recommended.

• Q (Candy): After simmering down to 4–5 bowls, do I drink it all in one day or over two days? Bro Niu: This quantity serves 2–3 people. If you are drinking it alone, split it over 2 days.

• Q (Bobby): My doctor says I have spleen-stomach cold deficiency, which triggered eczema. I already bought some capillary wormwood and chicken-bone grass — rather than waste them, can I add something to balance out the cold nature? Bro Niu: Add 2 pieces of dried tangerine peel, 19 g of poria mushroom and 38 g of adzuki beans when you cook it. This helps moderate the cooling nature of the herbs.

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Published July 23, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.