Liu Bao Digestive Tea with Ginger and Tangerine Peel
A warming after-meal tonic that pairs smooth Liu Bao with ginger and dried tangerine peel—a traditional Chinese-style digestive that soothes a full stomach.
Liu Bao has been valued for digestive comfort for centuries, and this gentle tonic leans into that tradition. Adding ginger and dried tangerine peel—both classic warming digestive ingredients in Chinese tea culture—turns a simple cup into a soothing ritual to enjoy after a rich meal.
The beauty of Liu Bao here is its smoothness. Because the post-fermented leaf is so low in astringency, it stays mellow and easy to drink even when brewed strong, so it carries the warmth of ginger and the citrus lift of tangerine peel without any harsh edge.
A short rinse of the leaves followed by a proper steep brings out the tea's earthy, woody, betel-nut character at its most rounded. Dried tangerine peel (chen pi) adds a gentle bittersweet citrus note that traditionally complements digestion, while a few slices of ginger bring cozy warmth.
Sip this slowly twenty minutes or so after eating, when you want to settle a full stomach and ease into the evening. It is naturally caffeinated, so enjoy it in the afternoon or after dinner if you are not too caffeine-sensitive. As with any tonic, keep portions sensible and skip the ginger if it does not agree with you.
Ingredients
- 1 tbsp Liu Bao tea leaves
- 2 cups water just off the boil (95°C)
- 3 thin slices fresh ginger
- 1 small strip dried tangerine peel (chen pi)
- 1 tsp honey or rock sugar (optional)
How to make it
- 1Place the Liu Bao leaves in a teapot, add a little hot water to rinse for 5 seconds, then discard the rinse water.
- 2Add the ginger slices and tangerine peel to the pot with the rinsed leaves.
- 3Pour over the hot water and steep 3–4 minutes.
- 4Pour into cups, sweeten lightly with honey or rock sugar if desired, and sip warm after a meal.
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