
Rose bud, brown sugar and ginger tea
Thinly sliced ginger and a little brown sugar steeped with rose buds — floral, gently fiery and warming for cold hands.
- 15 min
- Serves 2
- Steep
- Easy
Why it suits you: Blood Stasis brings a dull complexion, cold hands and often painful periods, and Lichun's lingering chill slows the blood further. Ginger and brown sugar warm the channels and rose moves qi and blood — a warm cup instead of an iced drink.
Method
Prep 5 min · Cook 10 min- 1Wash the ginger, skin on, and cut into thin slices or fine shreds. Give the rose buds a quick rinse in warm water.
- 2Put the ginger and sugar in a teapot or flask, pour in 500 ml boiling water, cover and steep for 5 minutes.
- 3Add the rose buds and steep for another 5 minutes until fragrant. You can top up with hot water once.
Cautions
- Avoid during pregnancy or when your period is heavy.
Chef's tips
- Choose whole, naturally coloured dried rose buds from a herbal shop or tea merchant, and store them in an airtight jar.
The TCM view
Rose buds are sweet, slightly bitter and warm; they move qi, ease the mood and harmonise the blood. Ginger is pungent and warm, warms the channels and helps yang rise; brown sugar is sweet and warm and gently moves blood. Pungent, sweet and warm in light amounts — right for cold that slows the blood.



