Poria, White Atractylodes and Hyacinth Bean Skin Tea

Why people make this tea

Traditional Chinese dietary thinking holds that the spleen and stomach govern digestion and the transformation of nutrients. When they are underperforming — whether from stress, overwork, irregular eating, or just the demands of modern life — the body may feel heavy, sluggish, or bloated. People in this state often struggle to absorb even good-quality food, a condition sometimes described as “too weak to receive tonics.” This simple four-herb tea is a classic preparatory step: a few days of this brew can help prime the digestive system before you move on to richer nourishing soups. Nourilo often recommends it as a reset after illness, particularly after a cold or flu where residual heat may still be lingering.

Method

1. Rinse all ingredients briefly.
2. Combine with 1.8–2.1 L of water in a pot.
3. Bring to a boil, then reduce heat and simmer for about 40–45 minutes until reduced to 900 ml.
4. Strain or drink with the lighter solids; serve warm.

Nourilo’s Tips

This tea has a mild flavour without a heavy medicinal taste, making it accessible for children and older adults. It is especially well suited after recovering from a cold or flu, when the digestive system needs settling before you move on to any nourishing tonic soups. Start with two or three servings of this tea, then gradually introduce more nourishing recipes. For a family of five, scale up to: poria and white atractylodes 37 g each, liquorice 11 g, hyacinth bean skin (or whole beans) 75 g, with 2 pieces of dried tangerine peel added.