Processed Loranthus, Lotus Seed and Egg Sweet Tea

This tea has long been used in Cantonese households as a gentle prenatal tonic, particularly for women who have experienced recurrent pregnancy loss. That said, the recipe notes that the whole family can enjoy it, not just expectant mothers.

Processed loranthus (zhi sang ji sheng) is traditionally associated with strengthening the liver and kidneys, reinforcing bones and tendons, and helping to stabilise the foetus. It is especially valued in Cantonese herbal food therapy as an ally for women who have experienced repeated early pregnancy loss.

Processed loranthus has been steamed and sun-dried, which gives it a noticeably smoother, sweeter, and less astringent flavour than the raw variety, making it more pleasant to drink regularly.

The full recipe yields a family-sized pot of approximately 1.2 to 1.5 litres. The recipe advises that if only one person is drinking, ingredients should be reduced to about one quarter — roughly 19 g loranthus, 19 g lotus seeds, and 4 to 5 red dates in about 1.2 L of water — to avoid over-consumption.

Yes. The bitter green cores removed from the fresh lotus seeds can be spread on a plate to dry, and once dried, a couple of teaspoons make a mildly bitter tea that is commonly associated with clearing heart heat and supporting healthy blood pressure.