Adzuki Bean, Mung Bean, Hyacinth Bean & Aged Tangerine Peel Drink

Why people make this drink

During Hong Kong’s famously humid spring months, dehumidifiers run continuously and laundry never fully dries. But more than just being uncomfortable, this kind of environmental dampness has long been recognized in Chinese medicine as something that enters the body too — manifesting as heavy, achy limbs, a foggy head, facial puffiness, itchy skin, excessive drooling during sleep, or a thick, greasy coating on the tongue. The traditional response is to eat and drink things that help the spleen process this excess moisture and restore the body’s fluid balance.

This three-bean drink is one of the simplest and most practical tools for that purpose. It doesn’t taste medicinal — it’s pleasant, slightly earthy, and can be made sweet or savory to suit your preference. The combination of adzuki bean, mung bean, and hyacinth bean covers three different angles: draining excess water, clearing heat, and supporting the spleen function directly. Aged tangerine peel ties everything together by moving qi and preventing the beans from becoming too dampening themselves.