Tangerine Cake, Ophiopogon Root and Dried Pear Tea

Why people make this tea

There is a particular kind of cough that is not an infection — it is a dry, tickling irritation at the back of the throat that comes from talking too much, breathing dry air-conditioned air, or having naturally sensitive airways. Teachers, singers, presenters and anyone who uses their voice for work know this sensation well. In Cantonese food therapy, the response is to moisten and cool the lung and throat channels. This three-ingredient tea does exactly that: tangerine cake (jie bing — preserved sweet tangerine) soothes and lubricates; ophiopogon root (mai dong) is one of the key “lung-moistening” herbs in Chinese medicine; and dried pear slices add a gentle, natural sweetness while supporting throat moisture. The result is a tea that is pleasant to drink, easy to make, and genuinely soothing for anyone dealing with a dry, irritated cough — whether from talking, a dry environment, or mild airway sensitivity.