Herbal teas are a big part of Chinese tradition. I personally find Chinese traditional healing methods very interesting. But whether you believe in it or not, there are some very yummy ones that can be served hot or cold. I, personally, feel refreshed after drinking them, especially the ones with flowers and fruits. One of my family’s favorites is the Apple Fig Tea 蘋果無花果茶.
In Chinese herbology, apples are good for balancing your body’s pH levels, blood detoxifying, weight loss and clearing blood vessels. Figs have detoxifying and immune boosting properties. The barley will help you get rid of the “dampness” 濕氣(shī qǐ) in your body. Remember, if you're not sure if your body is "hot" or "cold", it's very important that you use both raw and cooked barley.
You can also add goji berries, ginger, southern and northern apricot kernel seeds, hawthorn berries, red dates and honey dates. Honey can be substituted for rock sugar to sweeten. Try using pears or Asian pears instead of apples. Reduce the amount of water by 3/4s and make it thick and syrupy for mixing with sparkling water.
I like to buy the big bags of apples from Costco but since there are only 2 people in my family, they’re often difficult to finish. That’s why I make this tea quite often.. Not only that, it’s a very simple recipe that is refreshing, delicious and can expel the “heatiness” (love that word!) from your body. Great for cooling down during the hot summer months! Add some ginger to it during the winter months for a warming drink! Invite friends and family over for a Chinese high tea and serve with Hong Kong style cupcakes, curry beef triangles and sugar egg puffs. You’ll be sure to impress with this Apple Fig Tea 蘋果無花果茶!
Apple Fig Tea 蘋果無花果茶
Ingredients
- 4 Apples , cored and cut into ⅛ pieces.
Can be replaced by pears and Asian pears - 6 Dried figs , cut in halves
- ½ c Raw pearl barley
- ½ c Puffed barley (cooked barley)
This is a very important ingredient to protect your digestive system if you are unsure if you have a “cold” body or a “hot” body - 8 Chinese yam (淮山, húai shān) , sliced pieces.
Can be either dried or fresh - 80 g Rock sugar (cane)
or you can use honey - 2.6 litres Water
Instructions
- Wash and rinse raw and puffed barley
- If you have sulphured Chinese yams, soak in water for 30 minutes then rinse
- If you have unsulphured Chinese yam, just wash and rinse
- Put all the ingredients except for the rock sugar into a large pot and bring contents to a boil
- Reduce heat to low and let simmer for 1.5-2 hours
- Add rock sugar
- Ready to serve when sugar has dissolved
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