Healthy Grass Tea: Shangjin Health Series

Author: Zhang Xiuhuan
Publisher:
Publish Date: 2006-01-01
Features: Qīngcǎo Chá (also known as Bǎicǎo Chá, Liángchá, or Kǔchá) is made by boiling one or several medicinal herbs with water. Most commonly used herbs have effects such as cooling, clearing heat, and relieving fever, making it a traditional health drink passed down through generations. Medicinal herbs are plants with health benefits, which can be roughly divided into two categories based on appearance: fresh herbs and dried herbs. Each category is further divided into root/stem, herbaceous, and woody types. Herbs like mint, dandelion, pu gong ying (chickweed), and half are easily obtainable. These unassuming green herbs not only yield a refreshing and slightly bitter juice, which can be used to nourish the liver, moisten the lungs, and promote health, but can also be pressed and consumed directly. They also have good effects in preventing summer stomach problems or colds.
Although Qīngcǎo Chá has therapeutic benefits, it’s important to pay attention to moderation and suitability. Choose a Qīngcǎo Chá that suits your personal constitution. If you’re unfamiliar with herbs, avoid adding them arbitrarily to avoid adverse effects.