Herbal & Flower Teas
Sha Shen, Yu Zhu & Dendrobium Cooling Tea
traditionally used to generate fluids, quench thirst, and clear summer heat
Why people make this drink
Bro Niu points out that when the summer heat sets in and you find yourself sweating heavily and craving something cold, reaching for ice-cold sodas or sweet drinks only makes things worse — the sugar content means you end up thirstier. A far better approach, he suggests, is to brew something with real herbal depth. This four-herb combination has long been used in Chinese food therapy as a summer cooling tea: sha shen and yu zhu are well-regarded “moistening” herbs that are associated with easing dryness in the throat and lungs; mai dong adds a gentle cooling quality; and dendrobium (shi hu) brings a reputation for supporting stomach fluids and easing the kind of parched discomfort that follows a fever or a particularly humid and draining day. A few sour plums add a pleasant tartness that makes the drink genuinely thirst-quenching, not just medicinal.
Who it suits / who should be cautious
- Suitable for most people; described by Bro Niu as appropriate for all ages.
- Especially useful in summer, or after a fever when the body feels dry and depleted.
- Those with an early-stage cold or flu should not take this drink — the nourishing herbs could potentially allow the pathogen to settle in more deeply. Wait until you have fully recovered first.
- People with gall-stones may take this drink; sha shen and yu zhu are generally considered compatible.
Why these ingredients (the food-therapy logic)
- Sha shen (glehnia root): Slightly cold in nature, traditionally used to nourish lung and stomach yin, moisten dryness, and ease dry coughing or a parched throat.
- Yu zhu (Solomon’s seal): Moistening and slightly sweet; classically paired with sha shen to strengthen the yin-nourishing effect without causing stagnation.
- Mai dong (ophiopogon): Cools the heart system gently and generates fluids, particularly associated with easing thirst and calming a restless or dry feeling.
- Chuan shi hu / dendrobium (stone orchid stem): The variety shown in the original post is chuan shi hu (also called jin gua shi hu), an affordable form. Higher-grade huo shan shi hu or tie pi shi hu (iron-skin dendrobium) can be substituted. Traditionally used to nourish the stomach, generate fluids, and support vision.
- Sour plum (wu mei): Sour taste is classically associated with generating saliva and fluids; adds a pleasant, refreshing quality to the drink.
Ingredients (2 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Sha shen (glehnia root) | ~9 g (3 qian) | |
| Yu zhu (Solomon’s seal) | ~9 g (3 qian) | |
| Mai dong (ophiopogon) | ~9 g (3 qian) | |
| Chuan shi hu / dendrobium | ~9 g (3 qian) | Fresh form: ~15 g (5 qian); iron-skin variety: same dry weight |
| Wu mei (sour plum) | 3 pieces | |
| Rock sugar | to taste | Adjust sweetness |
| Water | 5 bowls (~1 L) |
Method
- Rinse all herbs under cool water.
- Place sha shen, yu zhu, mai dong, chuan shi hu, and wu mei into a pot with 5 bowls of water.
- Bring to a boil, then reduce to a gentle simmer and cook for about 1 hour.
- Add rock sugar, stir until dissolved, and serve.
Bro Niu’s tips
The chuan shi hu (also called jin gua shi hu) shown in the original recipe is an affordable and effective variety, widely available at Chinese herb shops and good for supporting the stomach’s ability to generate fluids. If you prefer a premium option, huo shan shi hu is considered superior, or you may use fresh iron-skin dendrobium at about 15 g (5 qian) or dry at 9 g (3 qian). This drink is gentle and suitable for the whole family. Remember not to take it at the first sign of a cold — wait until the illness has fully passed.
Community questions answered (selected)
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Q (Mei): Can this drink be taken during a cold? Can yam be added? Bro Niu: Not recommended during a cold — we don’t want to lock the pathogen in. Once the cold and fever have passed and you feel dry and parched, that is exactly when this is most appropriate. You can certainly add yam.
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Q (Patty): Can this recipe use tie pi shi hu (iron-skin dendrobium) instead? Bro Niu: Yes, you can use iron-skin dendrobium — fresh form at 5 qian (~15 g), or dried at 3 qian (~9 g).
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Q (dada): Can someone with gall-stones take sha shen and yu zhu? Bro Niu: Yes, sha shen and yu zhu are fine for gall-stone sufferers. For those with gall-stones, Bro Niu also suggests freshly pressed apple juice — drink it within 5 minutes of juicing for best effect.
Published May 8, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
