Monk Fruit & Middle Fu: A Soothing Brew for Seasonal Shifts

 

Kit Li

Although the monitor showed a temperature of 17c and the humidity at 81% over the past two mornings, I was surprised to wake up with a dry throat, and I noticed some peeling skin.  When I checked the Chinese lunar calendar and realised that yesterday marked the beginning of the Middle Fu (Zhongfu), the second phase of Sanfu Days, which lasts from 30 July to 08 August.  Traditionally, this period is known for intense heat and humidity, but here in the UK, it feels like Summer is already fading.

In my earlier blog post, Sanfu Days Wellness Guide: Nourishing Qi & Cooling Heat with TCM Wisdom, I shared Chinese Herbal Tea  suggestions suitable for hot and high humidity weather.  However, due to the differences in geographical climate and regions, I adapted my approach today and prepared a soothing tea with Monkfruit (Siraitia grosvenorii, 罗汉果) to help nourish the lungs and moisten dryness. 

Monk Fruit, Maimendong and Dried Figs Tea

Ingredients:    

Monkfruit (Siraitia grosvenorii, 罗汉果)            1/4 of the whole one

Maimendong (Radix Ophiopogonis, 麦冬)         10g

Dried Figs (Carica, 无花果干)                             3-5 pieces

Method: Boil all ingredients in 2 Litres of  water for 20 minutes, 2 -3 times during the Middle Fu or until the dry throat subsides, preferably warm.

This tea is mildly sweet, hydrating, and ideal for supporting the lungs, especially during this unexpected shift in seasonal energy.

Monkfruit*, Maimendong*, and Dried Figs* are often combined during the mid-summer season to help clear heat, moisten the lungs, and generate body fluids to relieve thirst.  All three ingredients have the effect of clearing heat and moistening dryness, making them especially suitable for the hot and humid mid-summer period, or for symptoms such as dry mouth, sore throat, and coughing caused by yin-deficiency and internal heat.

Special benefits:

Monkfruit: sweet and cool in nature, it clears heat, moistens the lungs, relieves cough, and helps with bowel movement.

Maimendong: sweet and slightly cold, it nourishes yin and moistens the lungs, benefits the stomach and promotes fluid production, and helps clear irritability.

Dried Figs: sweet and neutral, it clears heat, generates fluids, moistens the lungs to relieve cough, and aids digestion and intestinal health.  Dosage and combination can be adjusted according to personal taste.

Precautions:

1. People with a cold constitution, for instance, those prone to diarrhoea, should reduce the frequency of drinking the tea, or add ginger to the mix.
2. The tea is NOT suitable for those with cold-type coughs, for instance, clear phlegm and nasal congestion.
3. Pregnant women or people severe diabetes should consult a qualified Chinese Practitioner before consuming.

References:

What is Monkfruit: https://en.wikipedia.org/wiki/Siraitia_grosvenorii

The Fruits of Siraitia grosvenorii: https://pmc.ncbi.nlm.nih.gov/articles/PMC6903776/

A Chinese classical prescription Maimendong decoction in treatment of pulmonary fibrosis:

https://pmc.ncbi.nlm.nih.gov/articles/PMC11112100/

Dried Figs: https://www.organicfacts.net/dried-figs.html

A day worth celebrating...

Kit Li

At the end of June this year, I attended a scalp acupuncture workshop at South Bucks Hospice hosted by Professor Wang Tianjun, where I had the opportunity to meet Chris, the director of a hospice centre. 

In early July, I was fortunate to pass the interview and began my journey as a volunteer, serving as an acupuncturist to help patients with cancers and neurological diseases.

After a month of document review, today I finally received my work ID and agreement, officially becoming a part of their team.

So grateful.

A Workshop Experience at South Bucks Hospice

Kit Li

In early June, I had the privilege of attending a two-day Neuro-Acupuncture Workshop led by Dr. Tianjun Wang, an expert in Scalp Acupuncture, alongside my team at South Bucks Hospice (SBH).

The focus of this workshop was on supporting patients with neurological conditions, such as Parkinson’s disease, and managing post-cancer symptoms, including lymphedema.

We had an incredible experience deepening our understanding of the aetiology and pathology of these conditions. A special thanks to Mr. Chris Beach, Director of SBH, whose detailed patient insights and support made it possible for us to carry out meaningful consultations and treatment sessions. His patience and compassion ensured we were well-informed about each patient's condition, allowing us to tailor scalp acupuncture treatments effectively.

While some patients are still in their healing journey, many reported noticeable improvements shortly after treatment. Their positive feedback reaffirmed the value of integrating Traditional Chinese Medicine techniques like scalp acupuncture into hospice and neurological care settings.

Located in High Wycombe, Buckinghamshire, South Bucks Hospice is home to a dedicated and highly trained team of volunteer nurses, who bring skill, care, and empathy to every aspect of their work.

This workshop marked an important step in expanding the therapeutic options we offer at South Bucks Hospice. With continued collaboration and education, I am confident we can bring even greater support and relief to those living with complex neurological and post-cancer conditions.

Reference:

https://sbh.org.uk/

Sanfu Days Wellness Guide: Nourishing Qi & Cooling Heat with TCM Wisdom

Kit Li

What is Sanfu Days?  The hottest period of the year in the Chinese Lunar Calendar.  Traditional Chinese Medicine (TCM) emphasizes the importance of proper diet with the principle of 'tonifying qi and dispelling internal heat.'  

How about Sanfu therapies?  It features the TCM principle of “treating winter diseases in summer” (冬病夏治) and have robust modern clinical backing, especially for chronic respiratory and allergic conditions.

There are three phases and total in 30 days:  First Fu (Chufu), Middle Fu (Zhongfu) and Last Fu (Mofu).  The entire period runs from 20 July to 18 August, with the day after 19 August making the end of the Fu days.

1) First Fu (Chufu): 20 July - 29 July (10 days)

2) Middle Fu (Zhongfu): 30 July - 08 August (10 days)

3) Last Fu (Mofu): 09 August - 18 August (10 days)

From TCM perspective, we recommended eat light, easy-to-digest foods, also increase intake of fruits and vegetables and avoid overeating, greasy, spicy and cold/raw foods.

Today, I'm going to introduce a few dietary suggestions and they are so easy to make:

During First Fu (clearing heat): 

1) San Fu Tea (三伏茶): 

    Shí Hū (石斛, Dendrobium) 10g : nourishes Stomach and Kidney-        yin and clears heat 

    Mài Mén Dōng (麦门冬, Ophiopogon Root) 10g: clears Heart-heat     and nourishes yin

    Yù Zhú (玉竹, Polygonatum Root) 10g: nourishes Lung-yin and         generates fluids

2) San Dou Yin by Bian Que (扁鹊三豆饮)

    Black Beans (黑豆, Hēi Dòu) 30g: tonifies Kidney and nourishes     Yin and Blood

   Adzuki beans (赤小豆, Chi Xiao Dou) 30g: promotes urination and reduces oedema    

    Mung Beans  (绿豆, Lu Dòu) 30g: clears heat and detoxify, relieves summer heat

To make the above two teas, simply boil all the herbs in 600ml of water, simmer for 45 minutes, and enjoy it warm, perfect for easing internal heat, drink them 3 to 4 times during the First Fu period.

During Middle Fu (Strengthen the Spleen):

1) Modified Sì Jūn Zǐ Tāng (四君子汤): 

  Renshen (人参, Ginseng root) 9g: Strongly tonifies original Qi and     strengthens spleen

  Bai Zhu (白术, Atractylodes rhizome) 9g: Strengthens spleen,            dries dampness

 Fu Ling (茯苓, Poria mushroom) 9g: Strengthens spleen, promotes     urination, calms mind

  Zhi Gan Cao (炙甘草, Honey-fried Licorice root) 9g: Harmonizes     formula, tonifies spleen and Qi

Note: Renshen can be replaced by Dangshen (党参, Codonopsis root)

Simply boil all the ingredients together in 600ml water, simmer for 45 minutes and drink it 3 to 5 times over the Middle Fu period to strengthen the Spleen.

2) Apple and Winter Melons water: one apple, winter melons 100g, 2 slices of gingers

Boil all the ingredients together in 600ml water and simmer for 45 minutes, drink it after 3pm and 3 to 5 times over the Middle Fu period.

During Last Fu (Strengthen Yang and Replenish Qi):

1) Rénshēn Dàzǎo Yǐn (人参大枣饮):

    Renshen (人参, Ginseng root) 10g:  Strongly          tonifies original Qi and strengthens spleen

    Dazao  (大枣, Jujube fruit) 10g: Nourishes blood      and calm the shen 

    Maimendong (麦门冬, Ophiopogon                        Root) 10g: clears Heart-heat and nourishes yin

    Huangqi (黄芪, Astragalus root) 10g: Raises Yang-qi, tonifies Spleen and Lung-qi

    Gouqizi (枸杞子, Goji berry) 10g: Nourishes Liver and Kidney-yin, benefits the eyes

     Boil all the ingredients together in 600ml water and simmer for 45 minutes, drink it  3 to 5 times             over the  Last Fu period to strengthen Yang and replenish qi.

At the heat of Sanfu Days reaches its peak, nature reminds us to slow down, nourish our bodies, and protect our inner balance.  By following these time-honored TCM practices - clearing heat, strengthening the Spleen, and tonifying qi, we align ourselves with the rhythms of the season.

Let food be your daily medicine, and may these gentle, thoughtful recipes help you feel cooler, stronger, and more centered - body, mind and spirit.

References:

https://en.wikipedia.org/wiki/Sanfutie?utm_source=chatgpt.com

https://www.pioneerpublisher.com/crms/article/view/177?utm_source=chatgpt.com