Introduction
Chinese herbal tea, also known as “liangcha” or “cooling tea”, is a traditional beverage rooted in Chinese medicine, famed for its potential health benefits, especially in regulating body temperature and treating various ailments. Originating predominantly from South China’s Guangdong province, Chinese herbal tea has been a staple in Chinese culture for centuries.
Historical Background
Chinese herbal tea has its origins in Guangdong province. The preparation method involves simmering traditional Chinese medicinal herbs over a long period to extract their beneficial properties. The process and recipes have been passed down through generations, often customized to address specific health concerns.
Types of Chinese Herbal Tea
1. Haw and Chrysanthemum Tea
This tea is made by steeping dried haw slices, chrysanthemum, and cassia seed in boiling water. It’s known for alleviating symptoms caused by high blood pressure, such as headaches, swollen eyes, and ringing ears.
2. Summer Herb Tea
Made from self-heal and plantain steeped in boiling water, this tea is known for easing dizziness and dark urine associated with heat-induced ailments.
3. Two-flower Tea
A blend of dried rose buds, pseudo-ginseng flowers, and green tea, this variant is particularly suited for individuals with quick tempers or low moods due to high blood pressure.
4. Capillary Wormwood Tea
Prepared by steeping capillary wormwood, kudzu vine roots, and rhizoma alismatis, this tea is believed to help lower blood lipids and is enclosed in a cloth bag before pouring boiling water over it.
Cultural Significance
Chinese herbal tea is more than just a drink; it is deeply embedded in Chinese culture as a means of promoting health and balance. It is particularly popular in southern China, where the humid climate calls for a natural means to cool the body. The practice of drinking herbal tea is considered so significant that “cooling herbal tea” has been recognized as a national intangible cultural heritage in China.