White Fungus Mushroom Wellness Tea

After learning to make ancient chinese medicine taste better and actually experiencing their benefits, I realized how much control we actually have over soothing our inflammation, dehydration, and fatigue.

Every fall my skin will always remind me how I tend to be dehydrated, which is also a reminder for me to pay extra attention to cooking with hydrating ingredients and cooking methods. I’ll start to steam foods more and if we’re having something roasted, I’ll definitely need to balance that with a soup, even something simple like miso soup.

One of the best ingredient combos in chinese medicine for hydration is white fungus mushroom, papaya, and red dates. The white fungus mushroom hydrates, with its ability to hold up to 100Xs its weight in water, while the papaya soothes inflammation and the red jujube adds a touch of sweetness with a ton of vitamin C.

Separately some of them are easier to enjoy than others but together, you can create a sweet fruit jelly tea that cools inflammation, replenishes hydration, and keeps you glowy through the winter. Every ingredient in this recipe is edible to get the most of the benefits!

The softened white fungus becomes a chewy, jelly-like texture, and the papaya infuses the broth with natural sweetness. You can enjoy it warm for a cozy nightcap or chilled the next day as a mid-afternoon pick-me-up.

Ancient medicine doesn’t have to taste medicinal, because there’s always a way to make it taste better!