Lotus Leaf Chrysanthemum Cassia Seed Tea

Why people make this tea

Some teas exist purely for pleasure. Others quietly look after the body at the same time. This three-ingredient tea falls firmly into the second category. Lotus leaf is traditionally one of the most cooling and mind-calming herbs in the Chinese repertoire — it is associated with clearing summer heat, reducing restlessness, supporting healthy blood lipids, and gently countering anxiety. Cassia seed (jue ming zi), particularly when roasted first to bring out its full flavour and make it brew more effectively, is one of the most studied traditional herbs for supporting eye health, reducing liver heat, and helping to maintain healthy cholesterol levels. Chrysanthemum, in its concentrated foetal bud form (tai ju), is cooling and vision-supporting — a perennial favourite in Chinese food therapy for people who spend long hours in front of screens. Together these three ingredients make a tea that Bro Niu recommends as a regular companion for office workers, people managing the “three highs” (high blood pressure, cholesterol, and blood sugar), and anyone who feels that stress and screen time are taking a toll on their eyes and peace of mind.

Who it suits / who should be cautious

• Suitable for regular drinking by most adults, especially those with high blood pressure, high cholesterol, high blood lipids, excessive liver heat, or dry and strained eyes from screen time.
• Pregnant women should not drink this tea.
• People with a cold or weak digestive constitution should consume in moderation — this tea has a cooling nature.
• Those on medication for blood pressure, cholesterol or anticoagulants should consult their doctor before making this a daily routine.
• If lotus leaf tea is unavailable, dried hawthorn (shan zha) slices can substitute — also traditionally associated with cardiovascular support.

Why these ingredients (the food-therapy logic)

• Lotus leaf tea (he ye cha): A commercially processed form of dried lotus leaf — roasted and shredded for brewing. Traditionally associated with clearing heat and calming the nervous system; also associated with reducing blood lipids and cholesterol. The roasted processing makes it milder and easier to drink than raw dried lotus leaf.
• Cassia seeds (jue ming zi): Must be dry-roasted in a pan (approximately 7 minutes, without oil) before use — this activates their full flavour and effect. Traditionally associated with clearing liver heat, brightening the eyes, reducing constipation, and lowering blood cholesterol and blood pressure. They have a pleasant, mildly roasted aroma.
• Foetal chrysanthemum buds (tai ju): The smallest, most concentrated form of chrysanthemum used in tea — the tightly closed buds before the flower opens. Traditionally associated with clearing liver heat, brightening and soothing the eyes, and reducing the effects of heat and inflammation.

Ingredients (1 pot / 2–3 cups)

Ingredient	Amount	Notes
Lotus leaf tea (he ye cha)	2 teaspoons	Roasted shredded dried lotus leaf; available at Chinese herbal shops in Western district
Roasted cassia seeds (chao jue ming zi)	2 teaspoons	Dry-roast in a pan for ~7 minutes before use, or buy pre-roasted
Foetal chrysanthemum buds (tai ju)	2 teaspoons

Method

1. If using raw cassia seeds (not pre-roasted), dry-toast them in a pan over medium heat for about 7 minutes, stirring constantly, until fragrant. Allow to cool.
2. Combine the lotus leaf tea, roasted cassia seeds, and chrysanthemum buds in a tea bag or directly in a teapot.
3. Pour in boiling water, cover, and steep for 10 minutes.
4. Pour and drink. The same ingredients can be re-steeped until the flavour fades.

Bro Niu’s tips

Lotus leaf tea (the roasted, shredded version sold as a tea product) is available at Chinese herbal shops — particularly in the Western District of Hong Kong. It has a clean fragrance and blends well without clashing with other herbs. If you cannot find it, use 3 teaspoons of dried hawthorn slices (shan zha) as a substitute. Cassia seeds need to be roasted for best results — this not only enhances their digestibility but releases their nutty, pleasant aroma. This tea is gentle and suitable for regular drinking by those managing high blood pressure, high cholesterol, or liver heat — but not for pregnant women or those with a cold constitution, who should limit intake.

Community questions answered (selected)

• Q (Winnie): If I cannot find lotus leaf tea, what can I substitute? Bro Niu: You can substitute with hawthorn (shan zha) — 3 teaspoons. Hawthorn has good effects on cardiovascular health, including supporting management of the “three highs.”

• Q (suki tam): My constitution is qi-deficient and blood-weak — is it suitable for me to drink lotus leaf tea? Bro Niu: If you are qi-deficient and blood-weak, a small amount of lotus leaf tea during the peak summer heat is fine. Just do not drink it long-term. Try also cooking a Borscht-type vegetable soup (without meat) — it is naturally restorative for qi and blood.

• Q (Maggie): My mother has diabetes but also low blood pressure, and is thin with high cholesterol. What soups would suit her? Bro Niu: Try simmering astragalus root, codonopsis (dang shen), adzuki beans and dried tangerine peel together with lean pork — 2–3 times a week. This combination supports blood pressure stability, spleen function, and vascular health without aggravating blood sugar.

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Published July 21, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.