Chenming Congee

Dietetic Therapy Materia Medica

The author of this book, Meng Shen, was from Ruzhou in the Tang Dynasty. He had a passion for medicine since childhood and served as the Sima (an official title) of Taizhou and the Cishi (governor) of Tongzhou. He was indifferent to official career advancement and later “retired to his mountain residence in Yiyang, focusing on medicinal diets.” He specialized in researching methods of health preservation through medicinal diets. “Although he was advanced in age, his determination and energy remained as strong as in his youth.” He lived to be 93 years old. He authored three volumes of Shiliao Bencao (Dietetic Materia Medica) and ten volumes of Bixiao Fang (Effective Prescriptions), but the original books have long been lost. During the construction of the Dunhuang Grottoes in 1900, a fragmentary manuscript of Meng Shen’s Shiliao Bencao was discovered. Although it does not represent the complete original work, it provides a glimpse into a portion of Meng’s original writings. This fragment contains four medicinal porridge recipes, with Ming Zhou (tea porridge) being one of them.

[Porridge Composition] 5-10 grams of aged tea leaves, 1-2 liang (50-100 grams) of japonica rice.

[Efficacy and Indications] It promotes digestion and resolves phlegm, clears heat and stops dysentery, helps with occasional restlessness and quenches thirst, and invigorates and refreshes the mind. It is suitable for indigestion, excessive consumption of greasy food, excessive alcohol intake, dry mouth and thirst, excessive sleepiness, and red and white dysentery.

[Boiling Method] First, boil tea leaves to make juice, strain out the dregs, then add polished round-grained rice and boil together to make porridge.

[Explanation of the term “Zhou”] Ming refers to what people commonly call tea leaves. “The aged ones are called la cha (wax tea), named so because they have gone through winter and the twelfth lunar month.” According to Supplement to Compendium of Materia Medica, “Tea leaves that have been aged for more than three years are used for medicinal purposes, while fresh ones have a fiery nature.” Therefore, it is also called “chen ming” (aged tea). Due to different processing methods, tea is generally divided into two categories: black tea and green tea.

In addition to being used as a beverage, tea has also been employed as a medicinal herb to supports wellness, as recorded in many ancient Chinese books and long applied by the masses. It has excellent effects in clearing heat, quenching thirst, aiding digestion, and resolving phlegm. Ri Yong Ben Cao (Daily Use Materia Medica) states that tea “helps with occasional restlessness, quenches thirst, dispels greasiness, and refreshes the mind.” Ben Cao Gang Mu (Compendium of Materia Medica) records that “concentrated decoction of tea can induce vomiting of wind-heat phlegm.” Sui Xi Ju Yin Shi Pu (Dietetic Spectrum of Sui Xi Ju) also says that tea “clears the Heart and mind, cools the Liver and gallbladder, dispels heat, and purifies the Lungs and stomach.” Among the people, after overeating or drinking alcohol, people like to brew a cup of strong tea to aid digestion and helps with occasional intoxication. For enteritis and bacterial dysentery, experienced elderly people use concentrated tea for supports. Ancient physicians have made a good summary of the experience in using tea to supports wellness: “Tea produced in Huizhou is called Songluo and is good at aiding digestion; tea produced in Zhejiang’s Shaoxing is called Rizhu and specializes in clearing heat; tea produced in Fujian is called Jiancha and specializes in dispelling miasma; tea produced in Luhe is called Kuding and specializes in stopping dysentery; tea produced in southern Yunnan is called Pu’er tea and combines the functions of aiding digestion, dispelling miasma, and stopping dysentery.”

Recent research has found that the tannic acid contained in tea can quench thirst, resolve greasiness, and has bactericidal effects. There have been frequent reports in newspapers and magazines regarding the use of tea in supports bacterial dysentery, amebic dysentery, acute and chronic enteritis, and toxic dyspepsia in children. Another major component of tea is caffeine, which can stimulate the higher nerve centers, accelerate blood flow, promote gastric secretion, increase digestive juices, and inhibit the reabsorption in renal tubules. This explains why drinking tea can invigorate the mind, aid digestion, helps with occasional fatigue, and promote urination.

Although tea offers the aforementioned benefits, excessive consumption or drinking overly strong tea can have certain drawbacks, such as diluting gastric juices and reducing the ability to digest and absorb food. Previous experts have also pointed out that tea is “bitter and cold in nature, and can harm the stomach. For those with weak stomachs and insufficient blood who are addicted to tea, prolonged consumption can damage their essence, resulting in pale blood, a yellowish and withered complexion, general weakness, nausea, and diarrhea. All these are the harmful effects of excessive tea consumption.” However, cooking porridge with tea can aid digestion, resolve phlegm, strengthen the Spleen, and nourish the stomach, while avoiding the aforementioned drawbacks. Dietetic Therapy Herbology states, “Tea leaves are beneficial for the large intestine, dispel heat, resolve phlegm. Boiling the juice and using it to cook porridge is beneficial.” This holds certain scientific rationale.

[Precautions] The tea porridge should be thin and taken warm in the morning and afternoon. It is not advisable to consume it before bedtime.

[Reference Materials]

[Porridge Recipes · Porridge Varieties V · Herbal Category]: “Chenming Porridge supports indigestion, made from aged tea leaves.”

Q1: What is chenming congee used for in dietetic therapy?

A1: In dietetic therapy, chenming congee is used primarily to support digestive health and clear heat. According to Meng Shen’s Dietetic Therapy Materia Medica, it is traditionally prescribed for conditions like dysentery and indigestion. The congee combines Chenming (purslane) with rice to create a nourishing and medicinal meal.

Q2: How to make chenming congee step by step recipe?

A2: To make chenming congee, first wash 50 grams of fresh Chenming (purslane) and chop it finely. Boil 100 grams of rice in 1.5 liters of water until the rice is nearly cooked, then add the chopped Chenming. Simmer for another 10-15 minutes until the congee thickens. Season with a pinch of salt, if desired.

Q3: What are the chenming congee health benefits according to traditional Chinese medicine?

A3: The chenming congee health benefits in traditional Chinese medicine include clearing heat and detoxifying the body. It is believed to soothe the intestines, alleviate diarrhea, and reduce inflammation. The congee also nourishes the spleen and stomach, making it a gentle remedy for digestive issues.

Q4: Can chenming congee be used as a daily health supplement?

A4: Yes, chenming congee can be consumed as a daily health supplement, especially during hot weather or when experiencing mild digestive upset. Its cooling properties make it suitable for balancing internal heat. However, it should be used moderately, and those with cold constitutions should consult a TCM practitioner.

Q5: Why is chenming congee recommended in the Dietetic Therapy Materia Medica?

A5: Chenming congee is recommended in the Dietetic Therapy Materia Medica because of its dual role as food and medicine. Meng Shen emphasized its ability to treat dysentery and promote overall wellness through a simple, easily digestible recipe. This reflects his philosophy of using medicinal diets for health preservation.