30 g / 0.07 lb of dried prunella Vulgaris is about 0.07 lb (we get it from Chinese medicinal herb shops)
2 1/2 litres / 10.6 cups water
This is 0.07 lb of sweetened winter melon that weighs 30 grammes (we buy it from Asian supermarkets)
100 grammes / 0.22 pounds of carrot
When you start, put the prunella Vulgaris in a bowl of cold water and wash it with soap and water. Grab two handfuls and squeeze the water out of them. Then, could you put them in a colander and dry them? Do this until all of the dried herbs are in the colander, and then you can stop.
In this case, drain the water and rinse it until it is clean. Then, fill it back up with water from a new source. Tip the herbs back in and wash them two more times.
Check your bowl for sand or dirt. Keep changing the water and washing until the bowl is free of anything.
They need to be washed and peeled.
Pour the water into a pot, and then add the washed herbs there. Carrots should be cut into 2cm (0.8″) chunks and put in the pot with the rest of the food. Make sure it comes to a boil, then let it simmer for 30 minutes on medium-low heat.
Add the sweetened winter melon, let it boil for about 5 minutes, and then turn off the heat. When it’s done cooking, strain the tea into a teapot.
Serve it hot, or put the teapot in the fridge for a few hours to make it cold.
Wash the dried herbs very well. Make sure to get rid of as many of the impurities as you can before you eat. You will have a cleaner, more fresh taste in your mouth if you do this.
Add a little sweetness at a time. This way, you can get the right mix of bitter and sweet. Add your favourite sweetener slowly and taste as it cooks. This way, the drink won’t be too sweet.
Don’t overcook the food. Simmer, not boil, the pot of Chinese Herbal Tea. This way, you can keep the bitterness from taking over.
If the dried ingredients aren’t available in your area, you can use different sweeteners, like fruit, sugar, vegetables, and honey.
If you don’t have Prunella vulgaris, you can also use chrysanthemum, dandelions, oolong tea, mint, and ginseng instead.
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