Fresh loquats with goji & chrysanthemum tea
Juicy in-season loquats with a pot of goji and chrysanthemum tea — a light, clearing afternoon pick-me-up.
- 18 min
- Serves 2
- Steep
- Easy
Why it suits you: A Balanced constitution simply follows the season. Qingming's rising yang can bring internal heat and dry, tired eyes; goji and chrysanthemum tea clears the liver and nourishes the liver and kidneys, while in-season loquats moisten and quench thirst — clearing without being cold.
Method
Prep 10 min · Cook 8 min- 1Give the chrysanthemum, goji berries and red dates a quick rinse, snip the dates open and put everything in a teapot or flask.
- 2Pour in hot water at about 90°C, cover and steep for 8 minutes until pale gold and fragrant.
- 3Wash and dry the loquats, peel the skin downwards from the stem end, then halve them and scoop out the seeds and inner membrane.
- 4Sip the warm tea with the loquats; top up with hot water for a second steep.
Cautions
- Don't eat or crack the loquat seeds — they contain amygdalin.
Chef's tips
- Choose plump, golden loquats with intact fuzz and few dark spots; keep them at room temperature and eat within two days.
The TCM view
Loquat is sweet, sour and cool, moistening the lungs and easing thirst; chrysanthemum is sweet, bitter and slightly cold, clearing heat from the liver and brightening the eyes; goji is sweet and neutral and nourishes the liver and kidneys; red dates are sweet and warm and soften the coolness. Clearing with a little tonic — just what Qingming calls for.
