Springtime Stress Relieving Herbal Rose Tea
In I-Ching and TCM, springtime is when our Skin conditions, Anxiety, Depression, Digestive issues, and muscle tension can be aggravated.
This is because our Liver becomes more vulnerable to the seasonal changes during this time, and when the Liver is aggravated, channels become blocked and stress level heightens. That’s when we need some help from herbal medicine to relieve the springtime stress responses.
Tea has always been one of the go-to beverages to help people relax after a long day.
But did you know that there are specific herbs that can help enhance this stress-relieving beverage?
This tea blend is formulated with floral and citrus herbs that are both delicious and switch off stress responses by targeting different organs in the body.
So let’s break down and explore the benefits of these herbal tea ingredients one by one.
- Ingredients -
Rosebuds 玫瑰 Méi Guì Huā (6 buds)
Properties: Warm, Sweet, Slightly Bitter
Rosebuds can help promote the movement of Qi and open blockages to help relieve breast tenderness, abdominal pain and headache related to premenstrual symptoms.
It switches off your fight or flight response to relieve irritability, anxiety, stress, and mood swings.
Rosebuds promote the circulation of blood to help regulate menstruation, relieve cramps, irritable bowels, nausea and dizziness.
Rich in antioxidants (polyphenols) that is known to have anticancer, antimicrobial, anti-inflammatory and analgesic effects.
It is also naturally caffeine-free, so it is a great substitute for beverages such as coffee and green tea.
Chrysanthemum 菊花 Jú Huā (3g)
Properties: Cool, Sweet, Bitter
Chrysanthemum targets the Liver to help free flow Qi in the body. This can be explained by being rich in potassium which can help to relieve headaches and neck tension, relieves stress and lower blood pressure.
It is rich in antioxidants to help reduce inflammation.
Brightens the eyes and improves vision. Contains beta-carotene and Vitamin A which are both important nutrients for eye health. The liver also metabolises toxins and free radicals that may damage the eyes. Chrysanthemum helps to detoxify the Liver which helps to brighten the eyes.
Chrysanthemum helps to switch on the parasympathetic nervous system which can help soothe the Liver and relieve stress.
Lower blood sugar levels by improving glucose tolerance and insulin tolerance.
Rock sugar Bīng Táng or
Honey Fēng Mì (to taste)
As chrysanthemum can help lower blood sugar, these two natural sweeteners help to balance out the effect.
In TCM, Honey also has the ability to help nourish the Spleen which helps to improve your energy.
Peony Root 白芍 Baí Sháo (1 piece)
Properties: Cool, Bitter, Sour
Softens the Liver and increases serotonin secretion in order to help relieve pain and relax the mind and body.
Natural mild blood thinner that improves blood circulation, nourishes blood and regulates menstruation. Especially useful for premenstrual symptoms such as cramps, mood swings and breast tenderness.
Tangerine Peel 青皮 Qīng Pí (a few pieces)
Properties: Warm, Bitter, Acrid
Targets the Liver and helps to break up blockages to improve mood.
Helps to relieve stomach pain due to food stagnation. In TCM, citrus is great for improving metabolism and digestion.
Contains antioxidants (super-flavonoid) called tangeretin, which can help lower cholesterol
How to Make it
Combine all the ingredients, add 300ml of boiling water, and steep for 5-10 minutes.
Enjoy it warm with your favourite treat, or chilled in the fridge as a cooling beverage.
*In the clinic, the ingredient of the tea is adjusted individually according to your condition and body’s constitution.
*As always, speak to me or your TCM doctor before performing any self-treatments if you have any concerns.
Sources:
Chen, Mingzhu et al. “New Insights into the Biological Activities of Chrysanthemum Morifolium: Natural Flavonoids Alleviate Diabetes by Targeting [alpha]-Glucosidase and the PTP-1B Signaling Pathway.” European journal of medicinal chemistry 178 (2019)
Ho, Su-Chen, and Chun-Ting Kuo. “Hesperidin, Nobiletin, and Tangeretin Are Collectively Responsible for the Anti-Neuroinflammatory Capacity of Tangerine Peel (Citri Reticulatae Pericarpium).” Food and chemical toxicology 71 (2014)
Lin, Long-Ze, and James M Harnly. “Identification of the Phenolic Components of Chrysanthemum Flower ( Chrysanthemum Morifolium Ramat).” Food chemistry 120.1 (2010)
Tseng, Ying-Fen et al. “Rose tea for relief of primary dysmenorrhea in adolescents: a randomized controlled trial in Taiwan.” Journal of midwifery & women's health vol. 50,5 (2005)
Vinokur, Yakov et al. “Rose Petal Tea as an Antioxidant-Rich Beverage: Cultivar Effects.” Journal of food science 71.1 (2006)
Williamson, G. “The role of polyphenols in modern nutrition.” Nutrition bulletin vol. 42,3 (2017)
Yan, Zhenguo et al. “Phytochemical Components and Bioactivities of Novel Medicinal Food – Peony Roots.” Food research international 140 (2021
Yang, Shou-zhong. The Divine Farmer’s Material Medica : a Translation of the Shen Nong Ben Cao Jing by Yang Shou-Zhong . First edition. Boulder, CO: Blue Poppy Press, Inc., 1998. Print.
Zhang, Yu-Jie et al. “Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases.” Molecules (Basel, Switzerland) vol. 20,12 21138-56. 27 Nov. 2015