I grew up thinking “herbal tea” was just that bitter cup my parents would shove into my hands whenever I coughed twice or looked a bit too heaty. You know the one. Dark, mysterious, smells like dried roots and regret. But the older I got, the more I realised Singapore’s traditional herbal tea culture isn’t just an old-school remedy thing. It’s a whole living, breathing part of our food heritage, quietly holding the line between modern life and the kind of wisdom your grandma trusts more than Google.
These days, I still go for herbal tea, not only when I’m sick. Sometimes it’s after a night of fried food and bubble tea, sometimes it’s when my throat feels scratchy, sometimes it’s just because I want something comforting that doesn’t taste like pure sugar. And honestly, if you’ve ever stood at a herbal tea stall squinting at labels like “Cooling Tea”, “Twenty-Four Herbs”, “Ginseng Chrysanthemum”, you’ll know it can feel blur.
So here’s my take, as a fellow Singaporean who actually drinks this stuff. Not a miracle cure, not some magic potion. Just a solid look at the most common traditional herbal teas here, what locals usually take them for, and how to enjoy them without feeling like you’re punishing yourself.
The “TCM logic” behind herbal tea: Chinese Medicine and Body Harmony
Most of our herbal teas come from Traditional Chinese Medicine (TCM) ideas, where your body is seen as balancing forces like “heat” and “cold”. In Singapore, we use very local terms for it:
- “Heaty” usually means sore throats, mouth ulcers, pimples, constipation, feeling restless, signs of internal heat.
- “Cooling” drinks are meant to counter that, especially in our humid weather.
- “Warming” drinks are more for chills, fatigue, feeling weak, or when you’re recovering.
Important thing: these are traditional beliefs, not medical diagnosis. If you’ve got persistent symptoms, high fever, breathing issues, or long-term problems, please see a doctor. Herbal tea can be supportive, but it shouldn’t replace proper medical care.
The big players at Singapore herbal tea stalls: Popular Chinese Herbal Tea Blends and Their Health Benefits
Walk into any neighbourhood herbal tea shop and you’ll see the regulars. Here’s what I usually spot, plus what people commonly drink them for.
1) Liang cha (Cooling Herbal Tea)
This is the classic “I’m heaty” drink. Taste can vary depending on the blend, from mildly bitter to “wah, why like that”.
People usually take it for:
- sore throats, internal heat, mouth ulcers
- after too much BBQ, mala, fried food
- feeling restless or “warm” inside
What it’s often made with (varies by stall):
- chrysanthemum, prunella (xia ku cao), liquorice root, other cooling herbs and dried flowers
My honest take: If you’re new, start with a lighter version, or mix it with chrysanthemum. Some stalls also offer “less bitter” options. Don’t act hero, later you cannot finish.
2) 24 Herbs Tea (Ershi Si Wei)
This one is usually stronger, more bitter, more intense. The name says 24 herbs, but recipes vary depending on the stall. It’s like the “premium” version of cooling tea for some people.
People usually take it for:
- serious heatiness, bad sore throat, acne flare-ups
- when you’ve been eating like a menace for a whole week
Taste profile:
- bold, earthy, bitter-sweet aftertaste with subtle sweetness from dried fruit and flowers
This is one of those teas where you either love it or you tahan because you really desperate.
3) Chrysanthemum Tea (Ju Hua Cha)
This is the friendly, approachable one. Slight floral sweetness, very drinkable, and super common in Chinese households and zi char places.
People usually take it for:
- cooling down, mild heatiness
- soothing tired eyes (especially after screen time)
- general “just drink something cooling” vibes
Often paired with:
- goji berries (杞子) for a slightly more “nourishing” profile
- honey or rock sugar as sweetener if you like it sweet
If you tell me you don’t like bitter herbal tea, I’ll usually point you here first.
4) Prunella Vulgaris Tea (Xia Ku Cao)
This one is quite common in Singapore herbal stalls, sometimes mixed into other cooling blends.
People usually take it for (traditional use):
- heat symptoms like sore throat
- general cooling support
Taste:
- mildly bitter, slightly herbal, not as fierce as 24 herbs
5) Barley Water (Yi Mi Shui)
Technically not always “TCM herbal tea” in the strict sense, but in Singapore, it’s totally part of the cooling drinks family.
People usually take it for:
- cooling, hydration
- balancing after oily or heaty meals
Taste:
- mild, toasty, easy to drink
Barley is the safe choice when you want something traditional but not intense.
The “Warmed-Up” Side: Ginseng and Other Tonics for Energy and Recovery in Chinese Medicine
Not all herbal teas are cooling. Some are warming or tonifying, which is why you’ll see older folks drinking ginseng blends even in our weather.
6) Ginseng Tea (or Ginseng Chrysanthemum)
Ginseng has a reputation for boosting energy and supporting recovery. In Singapore, it’s sometimes taken when you’re tired, run down, or trying not to fall sick.
People usually take it for:
- fatigue, low energy
- recovery after being sick (depending on the person)
- general “I need strength” feeling
Taste:
- slightly bitter, slightly sweet, very distinct
Some stalls mix ginseng with chrysanthemum to balance it out, so it’s not too “warming”.
7) Dang Gui and Red Date Blends (More Common at Home)
These are more “nourishing” style drinks you might see in homemade soups and teas. Not every herbal tea stall sells these, but it’s part of the wider traditional beverage culture.
People usually take it for (traditional belief):
- general nourishment
- warming the body
Taste:
- sweet, herbal, comforting
How to Prepare Herbal Tea: Brewing an Authentic Recipe for Maximum Health Benefits
To prepare a good cup of herbal tea, start by washing the herbs in cold water to remove any impurities. Use 1-2 teaspoons of dried herbs or a blend of dried flowers, dried fruit, leaves, and roots per 8 oz of water.
Pour freshly boiled water (around 95–100°C) over the herbs and cover the bowl or pot to prevent essential oils from escaping. Steep flowers and leaves for 5-10 minutes, while roots and bark may require 15-30 minutes. The infusion time and temperature may vary depending on the plant parts used and their properties.
Herbal teas are traditionally brewed without caffeine, making them a gentle and refreshing beverage suitable for the whole family. You can sweeten your tea with honey, rock sugar, or other sweeteners to balance any bitterness with subtle sweetness.
Some herbal teas are enjoyed hot, while others are refreshing when consumed cold, especially in Singapore’s humid climate. Feel free to modify the recipe using fresh or dried herbs and fruits based on what you have on hand.
The Hawker and Stall Culture: Where to Buy Herbal Tea and Experience Its Wellness Properties
Herbal tea shops are a must-have part of Singapore’s food and wellness culture. Many stalls are family-run businesses, with authentic recipes and blends handed down through generations.
You can find herbal tea stalls at hawker centres, shopping centres, and neighbourhood markets, serving a variety of blends brewed fresh daily. Some shops also offer herbal jelly, a sweet treat made from herbal infusions, popular among customers seeking a cooling remedy.
Popular brands and shops include family-run stalls that have been operating for decades, offering blends rich in antioxidants and traditional Chinese medicine properties. These places are treasured for their role in balancing the body’s harmony and providing gentle remedies for common ailments like sore throats and internal heat.
Embrace the Journey of Herbal Tea for Health and Harmony
For me, traditional herbal tea is one of those Singapore things that feels so normal, we forget how special it is. It’s not about chasing a miracle cure. It’s about listening to your body, respecting old knowledge, and enjoying the comfort of something brewed with patience.
Next time you walk past a herbal tea stall, don’t just think “wah bitter”. Sip a cup, ask what’s inside, and see what works for you. Start gentle, go slow, and treat it like what it is: a living local tradition you can actually taste.
Call to action: If you’ve got a favourite herbal tea stall or your own “heaty then must drink what” family recipe, share it with your friends or even bring someone along to try. Our food culture stays alive when we keep drinking, talking, and passing these small traditions on.
For more local drinks and best tea to explore, visit Discovering the Best Tea Singapore: The Unique Allure of Teh Tarik
