herbal TEA "RDT" cooking instructions


  • 3 slices of ginger
  • 1.5L - 2L water, depending on your preferred concentration
  • (Optional) Rock sugar or preferred sweetener to taste


  1. Rinse herbs
  2. Add herbs, ginger and 1.5L - 2L water into a medium-sized pot.
  3. Bring to boil and simmer for ~1.5 hours on stove.
  4. (Optional) Add rock sugar to taste for a sweeter flavour.
  5. Drink warm throughout the day. You can store the tea in a vacuum flask to keep it warm.



    • All the herbs other than 'Codonopsis (Dang shen)' & Astragalus Root (Bei Qi) are edible. Be aware that there are pips in the red and black dates.
    • To further enhance the sweetness from the red dates, you can either:
      • (1) cut the red dates in half before adding to your pot (you do not need to remove the pit unless preferred); or
      • (2) once cooked, the red dates will be soft; you can use the back of a spoon / ladle to give the red dates a squeeze against the sides of the pot; this will break up the red date and release its sweetness into the tea.
    • The longer the tea has been cooked, the further the infusion of the sweetness is in the tea.