Osmanthus Tea in Autumn: Warming the Stomach and the Heart
Osmanthus Tea in Autumn: Warming the Stomach and the Heart
As the saying goes, “The fragrance of osmanthus fills the eighth month.” Around the Mid-Autumn Festival, osmanthus blossoms bloom in abundance, filling the entire late autumn with their sweet aroma. Ancient Chinese people referred to this period as the “Osmanthus Month.”
In Chinese culture, osmanthus is regarded as a symbol of good fortune. Achievements in imperial exams or career advancements are metaphorically called “plucking osmanthus,” and those who achieve great honors are often said to wear the “osmanthus crown.” Many poets throughout history have celebrated osmanthus in their works. Li Qingzhao praised the osmanthus tree as “the finest among all flowers,” while Liu Yuxi penned the lines, “Do not envy the peach and plum of spring; the osmanthus flourishes in autumn.”
The blooming season for osmanthus trees falls between September and October in the Gregorian calendar, coinciding with the eighth month of the lunar calendar. This gives rise to the saying, “Osmanthus blooms everywhere in the eighth month, bringing happiness with it.” The eighth lunar month, also known as the Osmanthus Month, is the best time to enjoy this flower.
Osmanthus in Traditional Chinese Medicine (TCM)
In addition to its rich fragrance, osmanthus is also a medicinal herb. Its earliest mention in medical texts can be traced back to the Tang Materia Medica, which states that its bark can “cure a hundred diseases, nurture the spirit, and improve complexion.” Li Shizhen's Compendium of Materia Medica from the Ming dynasty notes, “Its flowers include white ones known as silver osmanthus, yellow ones called golden osmanthus, and reddish ones named cinnabar osmanthus. Some bloom in autumn, some in spring, others year-round or monthly. … The flowers can be used for brewing tea, making wine, pickling with salt, or crafting fragrant hair oils.”
TCM considers osmanthus to be pungent and warm in nature, entering the lung, spleen, and kidney meridians. It is said to warm the lungs, transform phlegm, dispel cold, and alleviate pain. It is used to treat coughs, cold-induced abdominal pain, menstrual cramps, and toothaches.
While osmanthus is not commonly used in prescriptions, a few notable formulas include it. For example, the “Chenxiang Lower Qi Decoction” in Remarkable Formulas for Efficacious Treatments uses a small amount of osmanthus to treat various types of abdominal pain and vomiting. In summer, sour plum soup is often enhanced with osmanthus to prevent it from irritating the stomach.
Of course, nothing beats a warm cup of osmanthus tea in autumn—it warms both the stomach and the heart.
Four Major Benefits of Osmanthus Tea
Warming the Stomach
Drinking osmanthus tea regularly is an effective way to prevent stomach pain, especially for those with a cold stomach. People with weak digestion often experience discomfort as temperatures drop. Drinking a warm cup of osmanthus tea, especially when paired with fermented black tea, can help alleviate such symptoms and provide significant relief.Promoting Fluid Production
Osmanthus tea is suitable for those with yin deficiency, such as individuals with hypertension or diabetes. It can help alleviate symptoms like dizziness, lower back pain, sensitivity to cold, and digestive issues like diarrhea or loose stools.Transforming Phlegm
It is beneficial for individuals with chronic coughs or respiratory issues, as it helps thin mucus and improve breathing.Improving Blood Circulation
Osmanthus tea can be helpful for women experiencing menstrual cramps. It supports liver health, nourishes blood, and promotes healthy skin.
Medicinal Uses of Other Osmanthus Parts
Osmanthus Seeds: Warm and slightly sweet, they aid in warming the stomach, calming the liver, and dispelling cold. They are used for cold-induced stomach pain.
Osmanthus Roots: Slightly bitter and neutral in nature, they help relieve rheumatism and alleviate muscle and joint pain.
Branches and Leaves: Decoctions made from these parts can be applied to affected areas to soothe muscle pain and treat rheumatism and numbness.
Culinary and Medicinal Uses of Osmanthus
Freshly bloomed osmanthus can be harvested, dried, and stored for later use. As autumn deepens, osmanthus becomes increasingly useful. For those prone to a cold stomach, drinking osmanthus tea in cooler weather is an effective way to prevent stomach pain.
Additionally, when preparing sour plum soup, adding osmanthus right before removing it from the heat enhances and preserves the soup’s aroma. The warm properties of osmanthus balance the sour and cooling nature of black plums, preventing excessive cooling effects on the body.
Here are some recommended osmanthus-based medicinal recipes:
1. Osmanthus Tianxiang Tea
Ingredients:
Osmanthus: 3g
Licorice: 5g
Rock sugar: A small amount
Instructions:
Place the ingredients in a cup, pour in hot water, cover, and let it steep until it cools slightly. Drink as a substitute for tea.
Benefits:
Strengthens the spleen.
Boosts yang energy.
Suitable For:
General population, including children over 2 years old (in small amounts, multiple times a day). Safe for those with favism.
Note:
Avoid adding rock sugar if there is phlegm with a cough. Licorice is neutral in nature and can tonify the spleen and qi. Combined with osmanthus, it forms a tea called Tianxiang Tea, praised in historical texts like The Eight Notes of a Healthy Life. This tea is ideal for individuals feeling fatigued or melancholic during autumn, with low appetite and sluggish energy levels. The fragrance of osmanthus stimulates both the spleen and liver, promoting vitality.
2. Osmanthus Black Tea
Ingredients:
Osmanthus
Black tea
Instructions:
Mix equal amounts of osmanthus and black tea in a teapot, pour in hot water at around 90°C, and steep for 5 minutes. Drink once in the morning and once in the evening.
Benefits:
Moisturizes the skin.
Promotes blood circulation.
Relieves sore throat and refreshes the mouth.
3. Osmanthus Wine
Ingredients:
Fresh osmanthus: 200g
Red dates: 100g
Longan: 50g
White ginseng: 10g
Rice wine: 2000ml
Sugar: 200g
Instructions:
Air-dry freshly picked osmanthus overnight in a cool, ventilated place.
Mix one part osmanthus with four parts sugar (or crushed rock sugar), then place the mixture in a wine jar to ferment for 2–3 days.
Add rice wine (or sorghum wine), seal, and store for one year.
After one year, add white ginseng and red dates, soak for one month, and then the wine is ready to drink.
Benefits:
Stimulates appetite.
Strengthens the spleen.
Relieves liver stagnation and uplifts the mood.
Tips:
Homemade osmanthus wine may encounter issues such as impurities or bacterial contamination, and the alcohol content may be uncertain. For those uncertain about making it, consider purchasing low-alcohol osmanthus wine from reputable stores. Avoid overconsumption, drinking on an empty stomach, or exceeding 50ml per session.
4. Osmanthus Cake
Ingredients:
Glutinous rice flour: 150g
Warm water: 200ml
Wheat starch: 75g
Cooking oil: 40g
Sugar: 80g
Dried osmanthus: 30g
Honey: Appropriate amount
Instructions:
Dissolve sugar in warm water.
Sift and mix with glutinous rice flour and wheat starch to form a smooth batter.
Add cooking oil and mix thoroughly.
Grease a container, pour in the batter, and let it rest for 40 minutes.
Steam for 30 minutes, unmold, and let cool.
Slice into pieces, sprinkle with dried osmanthus, and drizzle with honey water.
5. Osmanthus-Stuffed Lotus Root
Ingredients:
Lotus root
Osmanthus
Glutinous rice
Brown sugar
Instructions:
Choose short, plump, and tender lotus roots. Peel, cut off one end, and stuff with soaked glutinous rice, leaving space for expansion. Secure the end with toothpicks.
Simmer in water with osmanthus and brown sugar for about 2 hours. For a darker color, add red yeast rice powder.
Chill before slicing and serving.
Tip:
Eating chilled osmanthus-stuffed lotus root enhances its chewy texture and highlights the cool fragrance of osmanthus.
6. Osmanthus Yam Mash
Ingredients:
Osmanthus: 3g
Yam: 50g
Walnut: 1 (crushed)
Sweet almond: 10g (peeled)
Honey: Appropriate amount
Instructions:
Roast sweet almonds and walnuts until fragrant, then crush.
Steam and peel yam, mash it, and mix with crushed nuts, honey, and osmanthus.
Benefits:
Strengthens the spleen and kidneys.
Moistens the lungs and alleviates dryness.
Suitable For:
Children above 3 years old. Safe for those with favism when consumed in small portions.
7. Osmanthus Barley Porridge
Ingredients:
Barley: 30g
Osmanthus
Sugar
Instructions:
Cook barley into porridge, then add starch, sugar, and osmanthus. Simmer briefly before serving.
Benefits:
Strengthens the spleen and eliminates dampness.
Tips for Preparing Fresh Osmanthus
Fresh osmanthus contains tannins, which can make it bitter and lack fragrance if not treated properly. To prepare:
Remove impurities.
Soak in lightly salted water for 10 minutes or more.
Rinse with a shower-like spray to clean thoroughly without damaging the petals.
Dry quickly with a hair dryer to preserve fragrance, avoiding sun-drying or air-drying.
For convenience, dried osmanthus can also be purchased directly.