It is most suitable for drinking tea after meals every day and can be taken for a long time.
Zero burden of degreasing! Reduce fat, detoxify, induce diuresis, reduce fire and help digestion.
Ingredients: 6 grams of chrysanthemum, 9 grams of hawthorn, 9 grams of Pu 'er, and appropriate amount of honey (changed to rock sugar or maltose).
Practice: 1. Boil industrial flowers and hawthorn in 4 bowls of water, and turn off the fire after about 20 minutes;
2. Add Pu 'er tea, and after cooling, add honey to taste, which is suitable for both hot and cold.
Runfei jujube tea
Drink it every day until the symptoms get better.
The cough stopped coming.
Improve lung fire, dry cough, asthma cough, deficiency heat, tuberculosis and chronic bronchitis, and have the effects of nourishing yin and moistening lung, relieving fever and relieving cough.
Ingredients: Radix Adenophorae 6g, Radix Panacis Quinquefolii 6g, Radix Ophiopogonis 9g, Radix Asparagi 9g, Radix Scrophulariae 6g, and Cortex Lycii 6g.
Practice: add 4 bowls of water to all herbs and cook for 25 minutes on low heat.
Bamboo leaf lotus heart tea
Frequent insomnia or sleeping late is prone to symptoms such as aphtha and angular stomatitis. Drink a patch every day until the symptoms improve, regardless of time, with vitamin B intake.
Cheer up and leave it alone.
Clearing heart, removing vexation, asthenic heat, treating sores on mouth and tongue, calming nerves, inducing diuresis and diminishing inflammation.
Ingredients: dried lily 9g, Lotus seed 1 g, Lotus seed15g, Radix Rehmanniae 6g, Lophatherum gracile 6g and Glycyrrhiza 3g.
Practice: add 4 bowls of water to all herbs and cook for 25 minutes on low heat.
Qing Xin Jiang Huo cha
Suitable for drinking all year round.
Relieve fatigue and be in good spirits.
In summer, tea can strengthen the heart, clear away heat, detoxify, prevent heatstroke, strengthen the heart, replenish qi and body fluid when sweating and tired, and nourish yin and reduce fire when thirsty or angry.
Materials: Ginseng beard 15g, Ophiopogon japonicus 9g, Schisandra chinensis 15g, Scrophularia figwort 6g and Radix Rehmanniae 9g.
Practice: add 5 bowls of water to all herbs and cook for 20 minutes on low heat. Both hot and cold are suitable.