September 22, 2020
紓緩溫燥 —— 麥冬梨乾蜂蜜茶
紓緩涼燥 —— 紫蘇葉生薑茶
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Cool and warm “dryness” explained
A decline in humidity in early autumn is expected. Though there are no big changes to our diets, we might feel dryness in our mouth, because autumn dryness inhibits the secretion of saliva and drains our body fluid. Some people feel dryness in the mouth but are not thirsty; some feel both dry and thirsty, and crave for cold drinks, why is that? Because autumn dryness can be categorized into warm dryness and cool dryness.
Warm dryness is commonly observed during the end of summer and the beginning of autumn, whereby the summer heat continues to linger, causing the warm heat pathogenic factor to interact with that of the dryness. The affected patients will feel slightly heaty, with dryness in mouth and thirsty, and constantly frustrated; develop headache, dry lips and nose, dry and painful throat, dry cough without phlegm and enjoy cold beverages.
The phenomenon of cool dryness appears more frequently during the beginning of winter, whereby the pathogenic factor of dryness interacts with the cold energy, and affects the body. The affected patients will develop the fear of cold, headache and nasal congestion, dry mouth but not thirsty, dry lips, nose and throat; dry cough with a small amount of clear phlegm without blood, as well as dry and cracked skin. Individuals with the symptoms mentioned above should not rely on drinking cooling herbal tea or tea to fight colds, but should consult registered and licensed Chinese medicine practitioner to identify the specific type of autumn dryness and the corresponding treatment.
Relieve warm dryness – Radix ophiopogonis tea with dried pear and honey
Ingredients: 6g radix ophiopogonis, 2-3 pieces of dried pear, honey
Preparation: Rinse all dry ingredients thoroughly. Combine all ingredients with 1000ml of water and cook on high heat until boiling. Turn to low heat and simmer for 30 minutes. The tea can be poured into thermos and re-browed until flavour weakens.
Relieve cool dryness – Ginger tea with Chinese basil
Ingredients: 9g Chinese basil, 1 segment of dried citrus peel, 4 slices of ginger
Preparation: Rinse all ingredients thoroughly. Combine all ingredients with 1000ml of water and cook on high heat until boiling. Turn to low heat and simmer for 15 minutes. The tea can be poured into thermos and re-browed until flavour weakens.
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