Sophora Flower, Cassia Seed and Chrysanthemum Tea

Why people make this tea

Many of us who live a comfortable, Western-style life end up eating out a lot, leaning on rich, fatty, high-cholesterol and sugary food day after day. Over time that pattern is associated with the so-called “three highs” — higher blood pressure, blood sugar and blood lipids. This little flower-and-seed tea is my easy daily companion for that: it is light, fragrant, quick to steep, and gentle enough that the whole family can enjoy it. It is also one of my favourite teas for tired, strained eyes.

Method

1. Place the sophora flower, roasted cassia seed and chrysanthemum buds in a teapot.
2. Rinse once with boiling water and drain.
3. Pour in fresh boiling water, cover and steep for about 10 minutes.
4. Drink; you can keep refilling with hot water until the tea runs pale.

Nourilo’s Tips

This tea is clean and fragrant, suitable for old and young, and it is especially kind to the eyes. Sophora flower, available at Chinese herbal shops, is traditionally used to ease intestinal and hemorrhoidal bleeding. To make cassia seeds give up their flavour easily, dry-roast them in a clean wok for about 7 minutes and store them ready to use. If you do not have tai chrysanthemum buds, other white or Hangzhou chrysanthemum is fine. Again, pregnant women and those with a cold constitution should not use it.