Hong Kong 24 Flavors: The Bitter Healing Tea Explained (Read Before You Drink)

If you are looking for an authentic yeet hay remedy or a traditional Chinese herbal tea for sore throat, the absolute heavyweight champion is Hong Kong 24 Flavors (廿四味, Jaa-sei-mei). We are not talking about the Polish Craft Gin, the Hong Kong Hip Hop group, or the video game Sleeping Dogs. We are talking about the quintessential Cantonese herbal tea that has kept locals balanced for generations.

For many expats and tourists, downing a bowl of this dark, earthy medicinal brew is viewed as an extreme cultural challenge. It is a far cry from the soothing, fragrant profiles of everyday chamomile or peppermint teas. However, understanding this leung cha (cooling tea) is key to understanding Hong Kong’s deep-rooted health philosophy—but it is definitely not suitable for everyone.

What Exactly is in Hong Kong 24 Flavors?

When people search for 24 flavors tea ingredients, they often expect a standardized recipe. In reality, the name is a traditional folk term, and recipes vary widely by shop. According to the research paper Study of the herbal tea (twenty-four flavours tea) used in Hong Kong and Macau (Tsung-Hui Lin, Man-Hin Hung, Sung-Mau Lo, Hou-Kan Wong, Ming Dao Journal Vol. 9 Issue 4, 2015), an analysis of five traditional shops revealed 32 different herbs in circulation, with exactly 13 core ingredients shared among them.

Below are the 13 common medicinal ingredients that form the true backbone of this brew:

Ingredients	Botanical Source	Properties & Meridians	Primary Functions
崗梅根 (Rough-leaved Holly Root)	Ilex asprella	Bitter, sweet, cold (Lung, Liver, Large Intestine)	Clears heat, generates fluids, detoxifies, treats colds and sore throats.
山芝麻 (Narrow-leaved Helicteres)	Helicteres angustifolia	Bitter, cool, slightly toxic (Stomach)	Clears heat, detoxifies, treats coughs and sore throats.
布渣葉 (Microcos Leaf)	Microcos paniculata	Slightly sour, cool (Spleen, Stomach)	Clears heat, aids digestion, removes dampness, treats indigestion.
桑葉 (Mulberry Leaf)	Morus alba	Bitter, sweet, cold (Lung, Liver)	Disperses wind-heat, clears lungs, brightens eyes.
鴨腳木皮 (Ivy Tree Bark)	Schefflera octophylla	Pungent, bitter, cool (Liver, Spleen)	Induces sweating, removes wind-dampness, relaxes tendons.
木患根 (Soapberry Root)	Sapindus mukorossi	Bitter, pungent, cold, slightly toxic (Heart, Lung)	Clears heat, resolves phlegm, aids digestion.
榕樹鬚 (Banyan Aerial Root)	Ficus microcarpa	Bitter, neutral (Lung, Spleen, Kidney)	Disperses wind-heat, removes wind-dampness, invigorates blood.
葫蘆茶 (Tadehagi)	Tadehagi triquetrum	Slightly bitter, astringent, cool (Lung, Liver, Bladder)	Clears heat, detoxifies, removes dampness, treats heatstroke.
五指柑 (Finger Citron)	Citrus medica var. sarcodactylis	Pungent, bitter, warm (Liver, Stomach, Spleen, Lung)	Soothes liver, regulates qi, resolves phlegm.
救必應 (Iron Holly Bark)	Ilex rotunda	Bitter, cool (Lung, Liver, Large Intestine)	Clears heat, detoxifies, reduces swelling, treats colds.
鬼羽箭 (Buchnera)	Buchnera cruciata	Bland, slightly bitter, cool (Heart)	Clears heat, detoxifies, cools blood, treats influenza.
三椏苦 (Evodia Leaf/Root)	Evodia lepta	Bitter, cold (Liver, Lung, Stomach)	Clears heat, detoxifies, relieves pain, treats high fever.
淡竹葉 (Lophatherum)	Lophatherum gracile	Sweet, bland, cold (Heart, Stomach, Small Intestine)	Clears heat, relieves restlessness, promotes urination.

The Core Yeet Hay Remedy: How It Works

To understand this tea, you must understand the concept of Hong Kong herbal tea heatiness. If you eat heavy hotpot, you drink sugarcane juice; if you eat durian, you balance it with mangosteen. When your body accumulates excess heat and dampness from fried foods, stress, or the subtropical climate, you get “yeet hay.” Hong Kong 24 Flavors effectively targets the lung, liver, and stomach meridians to clear heat, detoxify, remove dampness, and treat seasonal colds or heatstroke.

How to Drink It Like a Local (The Unspoken Rules)

For anyone wanting the true local experience, there are a few modern and traditional guidelines to follow:

• Avoid It Iced at All Costs: While it is incredibly tempting for anyone to reach for a chilled drink in the sweltering heat, you should never drink 24 Flavors cold. The herbs used are already extremely “cold” in nature. Drinking it chilled adds cold on top of cold, which can severely irritate your digestive system and cause diarrhea or stomach pain. It is best enjoyed hot or at room temperature.
• Sweetener Rules: The tea is famous for its intense bitterness. While traditionalists prefer to drink it straight, tweaking the flavor is entirely acceptable—just avoid refined white sugar, which ruins the herbal profile. If you are brewing it at home, you can add a touch of rock sugar (冰糖) directly to the pot to simmer along with the herbs, or wait until the brew has cooled to room temperature before stirring in some natural honey right before drinking. However, if you are drinking it at a traditional shop, the local custom is to down the bitter brew first and immediately chase it with a piece of preserved fruit (涼果), like a dried hawthorn flake, to ease the aftertaste.
• Street Culture Meets Modern Convenience: Historically, the rule was to “stand and chug” from a traditional porcelain rooster bowl outside the shop. Today, while that nostalgic experience still exists, modern convenience has taken over. Many shops offer takeaway cups and sealed bottles, allowing you to grab your detox fix and head back to the office or the MTR.

Can I Make 24 Flavors at Home or Buy Bottled Versions?

Yes! If you want to brew it yourself, you can easily purchase a pre-mixed 24 Flavors herbal pack from a local Chinese pharmacy (中藥行). The herbs are already portioned out for you. Here is how to brew it correctly:

1. Quick Rinse: Gently rinse the herbs under running water to remove dust, then drain. Do not soak them for long, or you will lose the medicinal properties.
2. Initial Soak: Place the herbs in a traditional clay pot —never use a metal pot, as it can react with the herbs. Add 4-5 liters of water (enough for 4-5 people) and let it soak for 15-20 minutes to soften the ingredients.
3. High Heat: Cover the pot and bring the water to a rolling boil over high heat.
4. Slow Simmer: Once boiling, reduce the heat to low. Let it simmer slowly for 45-60 minutes to extract the deep essence of the herbs.
5. Strain and Serve: Turn off the heat, strain out the herbs, and let the liquid cool slightly. Since it is extremely bitter, you can boil it with a few slices of licorice root (甘草) or add honey to your cup before drinking.

If boiling sounds too tedious, commercial bottled versions (like those from Hung Fook Tong) are widely available in convenience stores. The effectiveness of these modern bottled versions is actually quite comparable to the traditional brew for mild symptoms, making them a highly practical alternative.

Crucial Health Warnings: Who Should NOT Drink It?

Despite being a popular remedy, 24 Flavors is not a casual everyday beverage. Because its core ingredients are heavily cold in nature, pregnant women and individuals with a weak, cold constitution must strictly avoid it.

Furthermore, those currently taking Western prescription medications or individuals prone to drug allergies should consult a doctor before consuming it to prevent adverse reactions. Additionally, some secret formulations may contain ingredients like honeysuckle or fermented soybeans, which can be dangerous for individuals with G6PD deficiency (Favism).

To learn more about Hong Kong herbal tea (leung cha) culture:

• You might also like: Hong Kong Herbal Tea Exposed: The Brutal Truth About Leung Cha and Your Health

FAQs about 24 Flavors

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