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Summer Five Flowers Tea Recipe

Five Flowers Tea is a traditional Chinese herbal tea made from five main flowers - Honeysuckle, Chrysanthemum, Japanese Pagoda tree, Kapok, and Frangipani. The tea helps clear heat and toxins, drain dampness, promote urination, cool blood, and alleviate wind-heat. It can be enjoyed hot or cold and the ingredients and amounts can be modified for individual needs.

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119 views2 pages

Summer Five Flowers Tea Recipe

Five Flowers Tea is a traditional Chinese herbal tea made from five main flowers - Honeysuckle, Chrysanthemum, Japanese Pagoda tree, Kapok, and Frangipani. The tea helps clear heat and toxins, drain dampness, promote urination, cool blood, and alleviate wind-heat. It can be enjoyed hot or cold and the ingredients and amounts can be modified for individual needs.

Uploaded by

nik
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Five Flowers Tea, or Wu hua cha 五花茶 is a traditional Chinese folk tea, enjoyed especially during the

summer months by Cantonese people in the hot and humid south. Sweet and slightly cold, its’ main
TCM functions are to clear heat and toxins, drain dampness, promote urination, cool blood, and
alleviate summertime wind-heat.

There is no official version of the recipe in the traditional Chinese pharmacopoeia, but most herbal tea
shops in Asia use five kinds of flowers: Honeysuckle, Chrysanthemum, Japanese Pagoda tree, Kapok, and
Frangipani. In herbal clinics, the tea is modified for individual prescriptions based on the drinker's
constitution. Modifications can include Roses, Magnolia, Dandelion and Self-heal flowers as well as non-
flower herbs such as Mulberry leaves, Hedyotis diffusa, and Bamboo leaves.

Try these Summer Tea ingredients:

Honeysuckle / Lonicera japonica / Jin yin hua

Chrysanthemum / Chysanthemum morifolium / Ju hua (white is recommended for lighter taste)

Japanese Pagoda tree / Sophora japonica / Huai hua

Kapok / Gossampinus malabarica / Mu mian hua

Frangipani / Plumeria rubra / Ji dan hua

Roses / Rosa rugosa / Mei gui hua

Magnolia / Magnolia denudata / Xin yi hua

Dandelion / Taraxacum mongolicum / Pu gong ying

Self-heal / Prunella vulgaris / Xia ku cao


Mulberry leaves / Morus alba / Sang ye

Hedyotis diffusa / Bai hua she she cao

Bamboo leaves / Lophatherum gracile / Dan zhu ye

Hawthorne fruit / Crataegus pinnatifida / Shan zha

Goji fruit / Lycium barbarum / Gou qi zi

Brewing Instructions

Summer Tea

Whatever combination of herbs you prefer, simply:

Soak about 2 gram each of the dried flowers for 5-10 minutes in a tea pot or mug

Drain water and pour 8-10 ounces of freshly boiled water over flowers

Cover and let steep for 10-15 minutes

Strain out flowers

Sweeten to taste

Can be enjoyed hot or put in fridge to cool into a refreshing, cold drink.

Forage your own ingredients!

Depending upon the region where you live, some flowers and herbs can be found fresh in your garden
or on a hike. You may consider harvesting them for your tea, but be sure that they are an edible species,
have not been sprayed with dangerous pesticides, and wash thoroughly before using.

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