Reed Root, Mint, Bamboo Leaf and Barley Tea

Why people make this tea

Chickenpox tends to peak in cooler weather — and when a child has passed the acute phase and the main rash is fading, there is often a lingering period of mild restlessness: residual warmth in the body, some itching, reduced appetite, and just a general sense that the system has been through something and is still winding down. This is the window where Nourilo recommends this tea. It is not a treatment for active chickenpox; it is a gentle, cleansing support for the days after the main illness, when the body is clearing out leftover heat and toxins.

Traditional Chinese medicine distinguishes between two types of chickenpox presentation: a milder “wind-heat with dampness” type where the rash is lighter and spread out, and a more intense “damp-heat blazing” type with dense rash, high persistent fever, restlessness and dark-coloured urine. This tea is suited to the milder type and the recovery period. The intense type needs a doctor.

Method

1. Place the reed rhizome, pearl barley and bamboo leaf in a pot with 1.4 L of water.
2. Bring to a boil over high heat, then reduce to a gentle simmer for 45 minutes.
3. Add the rock sugar and peppermint, and simmer for a further 10 minutes.
4. Strain and serve. Drink once daily, for three to five days of the recovery period.

Nourilo’s Tips

This tea has a clean, slightly sweet and cooling flavour — most children accept it easily, especially with the rock sugar added. Do not add the peppermint too early, as the heat will drive off the aromatic compounds that make it effective. For the mild type of chickenpox (lighter rash, low fever), Nourilo also recommends mung bean and barley sugar water, or a soup of lotus leaf with congee — both have a long tradition in Cantonese family cooking for managing this kind of childhood illness. Drink one serving daily, continue for three to five days, then stop once the child feels fully restored.