SpringQi Tea

As The Wheel turns,the season of stillness and reflection is steadily morphing into the season ofawakenings and new beginnings. It's also the season of the liver.

According toacupuncturist Dylan Stein, "The resonances of Spring are the Wood element,Wind, the Liver, the green color of fresh shoots and grass, the tendons, theflavor sour and an upwards, bursting movement." Stein, who alsopassionately practices Chinese herbal medicine, also offers this advice:

"Start tointroduce pungent foods to benefit the Liver, but don’t abandon warmingflavors. A touch of sour foods is good now, too. Enjoy a squirt of fresh lemon.Fresh ginger is also a good choice because it is warm and also pungent, oracrid as we sometimes call it in Chinese medicine materia medica-speak. Thisacridity helps to get the Qi moving in the body.

You can begin to domore active stretching to benefit the tendons. Like plants in spring, reach upto the heavens and see the Yang energy of your body rising from its deep winterslumber. Harness that rising energy to do your spring cleaning. Nothing bothersthe Liver more than roadblocks, so make sure you clean out all the junk you canso when the Liver - the plan-maker in Chinese medicine - kicks into high gear,you’ll have nothing but open road ahead of you. It’s also a good time to dosome big picture visioning and list making for this reason."

Here's one ofDylan's favorite restorative winter tea recipes for spring, of which he says,"This formula benefits Qi, generates fluids, and protects the Liver. A fewdays of this tea is all that is required to reap its benefits."

Ingredients

1 teaspoon fororganic Dandelion (aerial parts and roots)
1/2 teaspoon organic Sweet Annie
1/4 teaspoon organic Licorice
1/4 teaspoon organic Barberry (roots and/or fruits)
3 buds of organic Red Clover
3 thin slices of fresh organic ginger

Bring herbs to afull boil in 1.5 cups water and then reduce to a simmer for 30 minutes. Divideinto 2 equal portions for morning and evening.