Sterculia lychnophora Hance Malva Nut Herbal Tea

Pand Da Hai

Sterculia lychnophora Hance (Malva nut tree or Taiwan sweet gum tree) is a species of tree in the genus Sterculia, native to mainland Southeast Asia. Its seed is used in traditional Chinese medicine as a coolant and it also used for gastrointestinal disorders and for soothing the throat.

In China, malva nut is used in tea as well by mixing with other ingredients such as sugar candy, red date, haw, liquorice, chrysanthemun flower, lilyturfroot, and jasmine tea. The advantage of such tea is believed to reduce the "hotness" of the body, and nurture the body.

The flesh surrounding the dried seeds swells to eight times its original volume when soaked in water, forming an irregularly shaped, reddish gelatinous mass.

According to the Chinese medicine, the use of "sterculia lychnophora" is to remove heat from the lung, to cure sore throat, to counteract toxicity, and to relax the bowels. Therefore, when a person has symptoms such as hoarseness of voice, dry cough, and sore, dry throat due to heat in the lung; constipation with headache and bloodshot eyes should consume malva nut by putting it into boiling water.

The tea should not be consumed by children and pregnant women. Avoid boiling more than 3 seeds per drink. Overconsumption symptoms include white watery phlegm, nausea, coughing, and swollen tongue. People with frequent digestion problems and abdominal pain or diarrhea should avoid it entirely.

Weight:  50-250 grams

Taste:   Light sweet, tasteless and cool.

Preparation:  Use 1pc  Malva Nut per 200ml of water. Heat water to 90-95℃ and steep for 1-3 minutes.

Brewing vessel:  Glass, Porcelain Pot

Infusions:  At least 5 times

Shelf Life:  18 months

Origin:       Vietnam