Prunella Honeysuckle Tea

Why people make this tea

The modern Hong Kong lifestyle — late nights, high pressure, irregular sleep — can leave people irritable, easily angered, and feeling heat in the eyes or forehead. In Chinese medicine this cluster of symptoms is often described as “liver fire rising.” Prunella spike (xia ku cao) has been used for centuries precisely for this pattern: it is one of the most well-known herbs for clearing what practitioners call liver heat. Paired with honeysuckle flowers — prized for their broad cooling and anti-inflammatory qualities — the result is a tea that feels genuinely refreshing and calming after a stressful day. The rock sugar takes the edge off the slight bitterness.

Method

1. Rinse the prunella spike. Place in a pot with 1.5 L of water.
2. Bring to a boil, then reduce heat and simmer for 45 minutes.
3. Add the honeysuckle flowers and rock sugar. Cook for a further 5 minutes until the sugar dissolves.
4. Remove from heat, strain, and serve warm. Drink in two portions over the day.

Nourilo’s Tips

Honeysuckle flowers should always be added toward the end of cooking — floral herbs contain volatile aromatic oils that evaporate with prolonged heat, reducing their effectiveness. Five to ten minutes of simmering is plenty.