Luoshen Ebony Tea

Name: Luoshen Ebony Tea
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 50g Roselle; 15 pieces Ume; 20g Licorice; 10g Dried hawthorn; 5g Tangerine peel; Some crystal sugar; Some water

by Mei is still

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Drinking Luoshen ebony tea in the hot summer is not only sweet and sour, but also has the effect of appetizing and replenishing water, which is much better than those carbonated drinks. Roselle is rich in citric acid, malic acid and vitamins A and E, which can relieve body fatigue and help indigestion and rough skin.
Wumei recorded in "Compendium of Materia Medica": "The plum is half-yellow, and smoked is the ebony." In ancient times, when the patient's jaws were closed and the medicine could not be filled, the ebony plum was often used to rub the gums, and the salivation in the mouth would open. Good medicine.

Ingredients

50g Roselle
15 pieces Ume
20g Licorice
10g Dried Hawthorn
5g Tangerine Peel
Some Crystal Sugar
Some Water

Luoshen Ebony Tea

1. Wash roselle, hawthorn, licorice and tangerine peel. After washing the ebony plum, soak it in warm water.

2. Put water in the pot and bring to a boil. Add the water of ebony and soaked ebony, hawthorn, licorice, and tangerine peel. After the heat is boiled, turn to the lowest heat and cook for 40-50 minutes. Add rock sugar and boil, turn off the heat.

Tips:
The freshly cooked Luoshen ebony plum has a sour taste and will turn sweet after cooling. If it still feels sour after cooling, add honey to taste.