Prunella, Chrysanthemum and Cassia Seed Tea

Why people make this tea

In Chinese medicine, the liver is closely connected to the eyes. When liver qi becomes constrained or liver fire rises — often triggered by long hours of work, stress, insufficient sleep or too much screen time — symptoms such as red, sore and swollen eyes, throbbing headaches and irritability tend to follow. This tea was developed precisely for that pattern.

Prunella spike (xia ku cao) is considered one of the key herbs for clearing liver fire in Chinese medicine, and has long been used for red and swollen eyes, headache and dizziness from liver fire rising upward. Modern research suggests it may also have a blood-pressure-lowering effect and has been studied in oncology contexts. Chrysanthemum and cassia seeds reinforce this eye-clearing and pressure-supporting action. Nourilo recommends it as a household tea for anyone in the family who has high blood pressure, or who regularly feels irritable, headachy and eye-strained from demanding work.

Method

1. Rinse the prunella spike thoroughly. Place it together with the cassia seeds and 5 cups of water in a pot.
2. Bring to a boil, then reduce to a low simmer and cook for about 1 hour until the liquid has reduced and taken on a rich colour.
3. Add the rock sugar and stir until dissolved.
4. Add the chrysanthemum flowers, bring back to a gentle boil just briefly (a minute or so), then remove from heat.
5. Strain or remove the spent herbs and serve. Drink freely throughout the day.

Nourilo’s Tips

Chrysanthemum flowers — whether hangzhou, gong or chu ju — are meant for steeping and gentle heat only, not for prolonged simmering. Always add them at the very end of cooking, bring to a brief boil, then turn off the heat. This preserves their delicate aroma and active qualities. For a family pot, Nourilo’s suggestion is to use 94 g (approx. 75 g) prunella spike, 75 g (approx. 60 g) green-skinned black soybeans (qing ren hei dou), and 11 g chrysanthemum flowers — simmer the prunella and soybeans in 8 cups of water for 1 hour, add chrysanthemum and simmer 5 more minutes, then add rock sugar. Each adult can drink about 2 cups per day.