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.

Method

1. Rinse all ingredients gently.
2. Remove any seeds or core from the dried pear slices.
3. Place all ingredients in a pot with 1.8 L of water.
4. Bring to a boil, reduce heat and simmer for 30 minutes until reduced to approximately 900 ml.
5. Drink warm or at room temperature throughout the day.

Nourilo’s Tips

This tea is naturally sweet and pleasant — suitable for all ages, including the elderly and children. It can be prepared quickly on a busy weekday and works as a gentle daily drink for anyone whose work involves a lot of speaking. If you want a more nourishing version, add lean pork, dried figs and almonds and simmer it as a full soup — this makes it supportive for the digestive qi as well, which is helpful for people who eat irregularly due to their work schedule.

For those in countries where tangerine cake (jie bing) is hard to find, substitute half to one whole monk fruit (luo han guo) — widely available online or in Asian supermarkets.