RookieCookie wrote:I am a beginner in tea and I prefer chinese teas to any other type.
Sure, I'm experimenting now with TCM blends and also some generic which are consumed in the Sinosphere.
Here are some:
1. Ba Bao Cha
You can replace ginseng (ren shen) with codonopsis root
(dang shen) but then yu must increase the quantity (4 slices to 8 slices) in order to deliver the same effect as ginseng.
I prefer rolled jasmine green tea
instead of plain green tea leaves to increase the floral taste of the brew.
This recipe is missing licorice root
(gancao). Add 1-2 slices.
2. Cooked puerh + chrysanthemum tea (Xue Ju variety)
3. Cooked puerh + white chrysanthemum + goji berries (gou qi zi)
4. If you want to lose some weight, the following is a great "Han-herbal brew":
-Hawthorn fruit (shan zha) (5g)
-Cloves (3 pieces)
-Lemongrass (dried) (3g)
-Rock sugar or agave syrup to taste
- Add boiling water to the herbs and infuse for 5 minutes (use a clay pot to brew the tea)
- Add a bit of rock sugar or agave syrup to taste
(Hawthorn Slimming Tea)
5. Here's a cooling herbal tea (liang cha) consumed in SE Asia to clear the heat after a heavy or spicy meal, or simply to dispel summer heat:
Monk's fruit and chrysanthemum flowers tea
Adjust the ingredients for one person as the above makes 8 servings; so we have:
-Monk's fruit (1 piece)
-Dried chrysanthemum flowers (5 g)
-Dried longan fruit (5g)
-Rock sugar (add to taste)