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Annapurna Kitchen

Volume V

Teas, Tonics & Warm Drinks

Steamed vegetable dumplings beside a celadon bowl of congee with ginger and sesame

Tea is the national drink of half of Asia, and herbal 'teas' (tisanes) form a vast pharmacy of everyday tonics. Most green and black teas contain caffeine; these recipes favour caffeine-free brews and use real tea only occasionally and early in the day.

Teas, Tonics & Warm Drinks recipe overview
No.RecipeRegionBest seasonkcalProtein (g)
11.01Ginger–Jujube Tea (Daechu-saenggang-cha)KoreanVata season (autumn – early winter), Kapha season (late winter – spring)640.8
11.02Chrysanthemum & Goji Infusion (Ju Hua Gou Qi Cha)ChinesePitta season (summer)220.6
11.03Roasted Barley Tea (Mugicha / Boricha)JapanesePitta season (summer), Kapha season (late winter – spring)180.5
11.04Lemongrass–Pandan–Ginger TeaMalaysian & IndonesianAll year120.1
11.05Matcha–Oat Latte (Occasional, Morning Only)JapaneseKapha season (late winter – spring)952.1
11.06Warm Five-Grain Soy Milk (Wu Gu Doujiang)ChineseAll year1647.5
Swipe sideways to see all columns.