Liangcha (herbal tea) has a long history in China. As early as the Eastern Jin Dynasty, the renowned physician Ge Hong traveled south to the Lingnan region, where he meticulously studied various medicinal herbs used to treat warm diseases. The medical monographs he left behind, combined with the rich experience summarized by later Lingnan physicians in preventing and treating diseases, formed the Liangcha with its profound cultural heritage in Lingnan. Its formulas and terminology have been passed down through generations.
For hundreds of years, Liangcha shops scattered across Guangdong, Hong Kong, and Macau have formed a unique cultural landscape of the Lingnan region. Recently, a well-known Liangcha brand has attracted widespread consumer attention for adding the Chinese herbal medicine Prunella. This has also sparked much discussion in the field of Traditional Chinese Medicine (TCM). This newspaper has specially invited experts to discuss how to scientifically choose Liangcha in the summer.
Five Groups of People Should Not Drink Liangcha
What exactly is Prunella? Professor Niu Xiaohong, head of the Scrofula Department at Nanjing Integrated Traditional Chinese and Western Medicine Hospital, explains that Prunella is mainly produced in Jiangsu, Zhejiang, and Anhui provinces. It is a Chinese herb that clears liver fire and dissipates stagnation, and is also a commonly used medicine for treating scrofula characterized by phlegm-fire. The "Shennong Ben Cao Jing" (The Divine Farmer's Materia Medica Classic) classifies Prunella as a "lower-grade" medicine that is toxic and should not be taken for long periods, while the "Ben Cao Gang Mu" (Compendium of Materia Medica) describes it as "non-toxic."
Currently, some studies have shown that long-term use of Prunella can indeed lead to some adverse reactions, but the severity of symptoms varies from person to person. Generally, people with weak spleen and stomach should use it with caution, and those with Qi deficiency should avoid it. Wang Dongxu, director of the TCM Department at the same hospital, believes that there have been reports of citizens developing gastric ulcers from drinking this brand of Liangcha. In fact, gastric ulcers are indeed related to frequent consumption of this type of Liangcha. "Fire" caused by staying up late is generally "deficiency fire," while Liangcha is mainly used to reduce "excess fire" in the stomach and intestines. Each Chinese herb has its unique nature, flavor, and meridian tropism. People also have different constitutions, such as yin-yang, exterior-interior, and deficiency-excess. If the remedy does not match the condition, it is easy to produce side effects. So, which groups of people are more "susceptible" to Liangcha? Director Wang Dongxu explains that Liangcha is cold in nature, and some people are not suitable for drinking it. This mainly includes the following five groups:
People with a weak constitution and those suffering from chronic gastritis, arthritis: The main ingredients in Liangcha are mostly cold-natured. People with a weak constitution often have symptoms such as aversion to cold, wind, and excessive sweating. Drinking Liangcha will not only aggravate these symptoms but, in severe cases, can also damage the spleen and stomach, leading to abdominal pain and diarrhea. People with a Qi-deficient constitution should drink ginseng tea made from American ginseng or Prince ginseng in the summer instead of Liangcha.
People with wind-cold colds: In the summer, if a cold is caused by air conditioning that is too cold or getting caught in the rain, and it manifests as aversion to cold and a runny nose, drinking Liangcha can easily worsen the symptoms and hinder recovery. However, if the symptoms are fever and a sore throat, drinking Liangcha in moderation can be beneficial.
Women during menstruation: Women lose blood during their menstrual period, which lowers their resistance. Drinking cold-natured Liangcha at this time can easily cause Qi and blood to be affected by cold, leading to stagnation and poor discharge of menstrual blood, which can trigger dysmenorrhea. In severe cases, it can cause irregular menstruation.
Pregnant and postpartum women: As the saying goes, "all medicine has some toxicity." For the health of the baby, it is best for expectant mothers not to drink Liangcha. New mothers are extremely weak after giving birth. Drinking Liangcha is not conducive to the recovery of postpartum organ functions and can also damage the spleen and stomach, leading to future abdominal cold pain.
The elderly and children: The spleen and stomach function of the elderly is relatively weakened, and that of infants and children is not yet fully developed. Liangcha containing ingredients such as Phellodendron and Scutellaria is too cold and can further damage their spleen and stomach, causing indigestion, loss of appetite, and diarrhea.
Liangcha is More Effective When Hot
Liangcha is not tea, but a medicinal soup decocted from Chinese herbs; Liangcha is not necessarily cold, and it is more effective when hot. The most representative example is Bansa Liangcha. This is because Liangcha is not tea to be drunk cold, but a beverage with the effects of clearing heat and detoxifying, removing dampness, and promoting fluid production. Initially, Liangcha was mostly made with tea leaves. Later, to enhance the effect of tea in clearing heat and promoting fluid production, or to add other benefits, some Chinese herbs were added. Many types of Liangcha, although they have "tea" in their name, are actually composed entirely of various Chinese herbs.
Associate Professor Chen Xiuhua, director of the Traditional Therapy Center at Guangdong Provincial Hospital of Chinese Medicine, points out that there are many types and formulas of Guangdong Liangcha, which are divided into bitter and sweet varieties, but people basically drink them hot. In the summer, when summer heat and dampness prevail, Guangdong people are accustomed to drinking hot Liangcha. First, hot tea makes one sweat all over the body, providing a cool and refreshing feeling after drinking. Second, it clears heat and detoxifies while strengthening the spleen and draining dampness. Guangdong Liangcha has a cold nature and can easily damage the body's Yang energy and fluids. If Liangcha is iced and consumed, it not only loses the benefits of drinking it hot but, more importantly, it can damage the gastrointestinal tract, especially for the weak, the elderly, children, and women.
Black Tea is Most Cooling for the Elderly
Professor Zhang Hude from the Health Preservation Room of Beijing University of Chinese Medicine states that Liangcha has a bitter taste and a cold nature. When consumed, it can stimulate the stomach and intestines and reduce internal heat. However, the elderly's constitution is not the same as that of young people, and their digestive function is also relatively weak. Coupled with common age-related diseases, special attention must be paid when drinking Liangcha. If the Liangcha is too concentrated or the ingredients are not suitable for the elderly's body, it can easily lead to gastrointestinal discomfort, such as vomiting and diarrhea. "Especially for strong cold and bitter herbs like Coptis and Scutellaria, the elderly must be very careful," says Zhang Hude.
In the summer, the elderly are best advised to drink warm teas, such as black tea. Black tea is warm in nature and has a stomach-warming effect, making it more suitable for the elderly. Elderly people who are weak and have no "fire" in their bodies can drink some ginseng tea; if they have "fire," they can drink some American ginseng (Panax quinquefolius) in moderation.
Make Your Own "Liangcha" at Home
Liangcha is actually not that mysterious; you can make it yourself. Director Wang Dongxu recommends four simple Liangcha recipes with different therapeutic effects to the readers:
Watermelon Rind Liangcha: Wash the watermelon rind, chop it, remove the dregs, and extract the juice. Add a small amount of sugar and mix well. This prevents summer heat and promotes urination.
Mint and Licorice Liangcha: Take 6 grams each of mint leaves and licorice, add about 1000 grams of water, boil for 5 minutes, then add sugar and stir. Drinking this Liangcha regularly can refresh the mind.
Fresh Lotus Root Liangcha: Wash 75 grams of fresh lotus root, slice it, put it in a pot, add 750 grams of water, and simmer over low heat. When the water in the pot has reduced to two-thirds of the original amount, add an appropriate amount of sugar. Drinking this regularly can reduce "fire" and resolve stasis.
Almond and Snow Pear Tea: Peel and core a fresh snow pear, then cut it into uniform 1.8 cm cubes. Place almonds and honey-dates in a small pot with water, ensuring the water just slightly covers the pear cubes. Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes. Turn off the heat and let it steep for ten minutes before drinking. Snow pear moistens the lungs, relieves dryness, expels phlegm, and promotes bowel movements. Almonds are good for the complexion. Drinking Almond and Snow Pear Tea regularly can lead to smooth skin, a soothed throat, and a clear gastrointestinal tract.