Jian Pi Qu Shi Tea (Spleen-Strengthening Dampness-Clearing Tea)

Why people make this tea

In Hong Kong and other humid subtropical regions, summer brings not just heat but a pervasive, sticky dampness that many people feel in their bodies — heavy limbs, sluggish digestion, loss of appetite and a general sense of waterlogged fatigue. In Cantonese food therapy, this condition is described as “dampness accumulation” (shi) affecting the spleen and digestive system. This six-ingredient herbal tea is one of the most commonly prescribed remedies: mild, safe and effective enough for children and adults alike. Most Chinese herbal shops stock a pre-packaged mix that provides one batch, making it one of the most accessible food-therapy teas around.

Method

1. Rinse all the herbs briefly under running water.
2. Place all ingredients in a pot with 1.8–2.1 L of water.
3. Bring to a boil, then reduce to a simmer and cook for about 1 hour.
4. The liquid should reduce to approximately 1.2–1.5 L.
5. Drink throughout the day, warm or at room temperature.

Nourilo’s Tips

• The corn silk in the mix gives the tea a mild, pleasant flavour that children don’t mind — this is one of the few herbal teas where kids rarely need convincing.
• You can add one piece of fresh corn (the cob) if corn silk is not available. Honey dates or dried figs can also be added to sweeten slightly.
• If you sweat heavily in summer, Nourilo suggests adding 11 g of huang qi (astragalus / bei qi) and 19 g of floating wheat (fu xiao mai) to the pot — this can help with excessive sweating.
• For 2 people: use 19 g of poria, 19 g of bai zhu, 15 g of bian dou yi and 2 honey dates. 1.8 L of water, cooked down to 0.9–1.2 L.