Lemon Verbena and Globe Amaranth Flower Tea

Why people make this tea

Bro Niu tells the story directly: he once sat in a minibus on a congested day with freezing air conditioning blasting from behind his head the whole journey home. By the time he got back, his head felt heavy and a dull ache had set in. He brewed a handful of lemon verbena with a few globe amaranth flowers — and within a short time the headache lifted. That kind of headache — brought on by exposure to cold wind or air conditioning drafts — is what traditional Chinese practitioners call “wind headache” (tou feng tong). Lemon verbena is widely used in Europe as a calming, digestive herb with a clean lemon scent; globe amaranth has traditionally been used in Chinese medicine to clear the liver, settle cough and ease wind-related head pain.

Who it suits / who should be cautious

• Suitable for most adults with tension headaches or headaches brought on by cold drafts, wind, or air conditioning
• Also associated with easing nervousness and mild anxiety
• Suitable as a daily gentle herbal tea
• If headache is severe, persistent, or accompanied by other symptoms (fever, vision changes, stiff neck), please see a doctor promptly

Why these ingredients (the food-therapy logic)

• Lemon verbena (ning meng ma bian cao): Popular across Europe and now widely available dried in Hong Kong. Its fresh lemon fragrance is associated with calming excited nerves and easing headaches. Gently rub the leaves between your fingers before steeping to help release the essential oils.
• Globe amaranth flowers (qian ri hong): Named “a thousand days red” for their ability to retain their vivid colour long after drying. Traditionally used to clear the liver and brighten the eyes, settle cough and wheeze, reduce swelling, and ease wind-related head pain.

Ingredients (1 teapot / 1–2 cups)

Ingredient	Amount	Notes
Dried lemon verbena	3 qian (~11 g)	Gently crush before steeping to release aroma
Dried globe amaranth flowers	3 qian (~11 g)
Hot water	enough to steep	Just off the boil

Method

1. Place the lemon verbena and globe amaranth flowers into a teapot or heatproof cup.
2. Gently rub the lemon verbena between your fingers to release more aroma before steeping.
3. Pour in a small amount of hot water, swirl, and discard — this rinse clears any dust.
4. Add fresh hot water to cover the herbs.
5. Cover and steep for about 7 minutes.
6. Pour into cups and enjoy while warm. Re-steep as desired.

Bro Niu’s tips

For an extra aromatic cup, gently crush the lemon verbena leaves before brewing — it makes a noticeable difference to the flavour and fragrance. A handful of lemon verbena added to a warm bath is also a lovely way to relax the mind and body at the end of the day.

Community questions answered (selected)

• Q (爱火): My friend in Guangzhou has suffered from chronic wind headaches since not recovering well after childbirth — she has had severe head pain for several years, even at night. Is there a food-therapy remedy? Bro Niu: She can try simmering tian ma (gastrodia tuber), gou teng (cat’s claw vine) and ju hua (chrysanthemum) — 3 qian each — with huang jing (5 qian), red dates (6 pieces) and 3 slices of ginger in a large fish head soup. If the fish head is too much trouble, lean pork works fine too. Cook for 1 hour, 2–3 times per week. This combination is associated with dispersing wind and easing head pain.

• Q (Do): Whenever the weather changes or it rains, my head gets very painful. What should I drink? Bro Niu: Try simmering chuan xiong (ligusticum rhizome, 2 qian), bai zhi (angelica root, 3 qian), huang jing (5 qian), red dates (6 pieces) and 2 slices of ginger in a large fish head soup — 3 servings, associated with moving qi and dispersing wind to ease head pain.

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Published May 4, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.