Dendrobium Flower Tea (Tie Pi Shi Hu Hua Tea)

Why people make this tea

Iron-skin dendrobium (tie pi shi hu) is one of the more prized herbs in the Chinese pharmacopoeia, traditionally associated with regulating the qi of the internal organs, calming the mind, improving sleep, harmonising yin and yang, nourishing the stomach, generating fluids, easing tension, and supporting the heart. Dried dendrobium flowers are available in small quantities at Chinese herb shops and online — a little goes a long way, as the same batch of flowers can be re-steeped multiple times into a beautiful, lightly fragrant tea. The flowers are milder in therapeutic effect than the stems, but they carry many of the same properties and are an enjoyable, everyday way to access some of those benefits — especially for supporting stomach yin, generating fluids, and brightening and resting tired eyes.

Method

1. Place the dried dendrobium flowers in a teapot or heatproof cup.
2. Pour in freshly boiled water to fill.
3. Steep for 5 minutes before drinking.
4. The same flowers can be re-steeped multiple times with fresh boiling water.
5. After the final steeping, the spent flowers can be eaten as-is or added to a lightly scrambled egg dish.

Nourilo’s Tips

The steeped flowers need not be wasted — they have a soft, pleasant texture after brewing and can be eaten straight from the cup or used in a quick egg stir-fry. Dried dendrobium flowers have a mild, clean fragrance; add a drizzle of honey once the tea has cooled slightly for a gently sweet finish. As a daily wellness tea, it is a simple and enjoyable way to support the body’s yin and fluid balance.