Skip to main content

Mulberry Chrysanthemum Tea ~ 桑叶菊花茶


To combat the haze I made this Mulberry Chrysanthemum tea as it's caffeine free and Chrysanthemum is a natural coolant which helps to lower the temperature in our body, lower cholesterol, brings relief to sore throats, redness, itichiness and dryness in the eyes.  Chrysanthemum flowers come in many colours, white, yellow, purple and while the disc florets are yellow, the main types used are those with white or yellow petals.  Mulberry leaves on the other hand contain more  calcium than green tea thus help in strengthening bone mass.  Mulberry leaves are also caffeine free and are also a great source of vitamins A,B and C, minerals and amino acids.  Wolfberries, native to China helps in improving eyesight, general well-being and strengthening the immune system.








Recipe for Mulberry Chrysanthemum Tea  ~  桑叶菊花茶

Ingredients

  • 2.1/2 litre water
  • 25 gm dried chrysanthemum flowers
  • 20 mulberry leaves
  • 6 honey dates (mut choe)
  • 10 gm wolfberries
Method


  1. Boil the water with the Mulberry leaves and honey dates for about 1.1/2 hours on medium flame.  Smash the dates to bring out the flavour.
  2. Rinse and add in the dried chrysanthemum flowers.  Bring to a light boil for about 10 mins. Turn off heat.
  3. Toss in some wolfberries before serving.




Labels:

Comments

  1. ann lowNovember 16, 2015 at 9:21 PM

    Cheah, I've never tried mulberry tea before. Where do you get the mulberry leaves? I want to make this tea too.

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 18, 2015 at 12:17 AM

      I grew the Mulberry in a pot in my garden. It'll grow into a big tree if planted on the ground.

      Delete
  2. Angie's RecipesNovember 16, 2015 at 10:21 PM

    This is so good for you. I want one too, Cheah.

    ReplyDelete
  3. Medeja- CranberryJamNovember 17, 2015 at 11:07 PM

    What an interesting tea! Really would be nice in such weather :)

    ReplyDelete
  4. CathleenNovember 21, 2015 at 9:03 PM

    This tea looks so good! I need to try making tea sometime :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe