Sophora Flower, Chrysanthemum and Green Tea Blend

Why people make this tea

Modern urban life — high stress, long working hours, and a diet that has shifted toward more meat and fewer vegetables — has made elevated blood lipids increasingly common. Nourilo turns to this three-ingredient tea as one of the simplest, most accessible daily habits for people managing this pattern. Each ingredient brings something distinct to the blend. Chrysanthemum is probably familiar to most people as a cooling, soothing tea that eases headaches and red, tired eyes. Sophora flower is less well known outside East Asia but has been used for centuries to cool blood heat, calm the liver, and address dizziness. Green tea contributes catechins and a gentle stimulating effect that rounds out the blend. Together, they make a tea that is mildly bitter, floral, and refreshing — and worth considering as part of a broader diet-first approach to cardiovascular wellness.

Method

1. Place the sophora flower, chrysanthemum, and green tea in a small teapot or infuser.
2. Pour a small amount of boiling water over the ingredients and quickly discard this rinse to clean them.
3. Pour in fresh boiling water and steep for about 5 minutes.
4. Pour and drink. The blend can be re-steeped two or three times until the flavour fades.

Nourilo’s Tips

The chrysanthemum in the photograph is tai ju wang — you can substitute with hang ju or gong ju, all of which are available from Chinese herbal shops. Sophora flower and chrysanthemum are both available in Chinese herb shops; any unflavoured green tea leaf works for the third ingredient.