Rose bud and Asian pear tea
Sweet Asian pear and red dates simmered and then steeped with fragrant rose buds — a floral, throat-soothing cup that gently moves blood.
- 20 min
- Serves 2
- Simmer
- Easy
Why it suits you: As autumn begins, a Blood-stasis constitution may notice a dull complexion, period pain or low spirits. Rose buds move blood, disperse stasis and lift constrained liver qi, while pear moistens the lungs — a fragrant, throat-soothing cup to start the season with.
Method
Prep 5 min · Cook 15 min- 1Wash the pear and dice it with the skin on, discarding the core; halve and stone the red dates.
- 2Put the pear, dates and rock sugar in a pan with the water, bring to the boil and simmer for 10 minutes.
- 3Turn off the heat, add the rose buds, cover and steep for 5 minutes. Strain and drink — the pear can be eaten too.
Cautions
- Avoid rose tea if you have heavy periods or are pregnant; pear is cooling, so eat less of the fruit if your digestion runs cold.
Chef's tips
- Steep the rose buds off the heat rather than boiling them to keep their fragrance; choose food-grade buds with no sulphur smell.
The TCM view
Rose buds are sweet, slightly bitter and warm, moving blood to ease pain and moving qi to relieve constraint. Asian pear is sweet, slightly sour and cool, moistening the lungs, clearing heat and generating fluids. Red dates nourish blood and rock sugar moistens the lungs. Warm and cool in balance, moving blood while easing dryness — suited to Blood stasis.
