Tai zi shen & white hyacinth bean tea with steamed taro
A gently sweet root tea that lifts energy without heating, with a plate of soft steamed taro for the mid-afternoon slump.
- 1 hr
- Serves 2
- Simmer
- Easy
Why it suits you: Qi Deficiency means flagging, sleepy afternoons, and Grain Rain's damp weighs on digestion, bringing heavy limbs and loose stools. Tai zi shen builds qi without heat, white hyacinth beans clear damp, and the taro keeps you going better than biscuits.
Method
Prep 15 min · Cook 45 min- 1Rinse the beans and pat dry, then dry-toast them in a wok over low heat for 5 minutes until lightly golden and fragrant. Rinse the tai zi shen and red dates.
- 2Boil the beans, tai zi shen and dates hard in 1.2 litres of water for 10 minutes, then simmer for 35 minutes. Strain into a flask.
- 3Wearing gloves, peel the taro and cut into 2 cm pieces. Steam over high heat for 15–20 minutes, until a chopstick slides in easily.
- 4Sip the tea with a few pieces of taro in the afternoon; the softened beans are good to eat too.
Cautions
- Boil the beans hard, then simmer for the full 45 minutes; undercooked beans can cause stomach pain and vomiting.
- Pause the tai zi shen during a cold or fever.
Chef's tips
- Taro sap makes hands itch, so wear gloves to peel it. A heavy taro with a powdery white cut surface cooks up fluffiest.
The TCM view
Tai zi shen is sweet, slightly bitter and neutral; it builds qi and fluids without drying, which suits the warming weather. White hyacinth beans are sweet and slightly warm, support the spleen and resolve damp; red dates are sweet and warm; taro is sweet, pungent and neutral and supports digestion. Gentle and balanced, it tonifies qi and clears damp without stodginess.
