Journal Santé
Traditions alimentaires saisonnières, tisanes de saison et habitudes de bien-être alignées sur le printemps, l'été, l'automne et l'hiver dans les cultures asiatiques.
An overview of traditional Asian tonic soups across China, Korea, Japan, and Vietnam, and how these slow-simmered nourishing broths change with the seasons.
Explore winter tea traditions across Asia, from warming ginger and cinnamon to red date, ripe pu-erh, osmanthus, and honeyed yuja-cha for the cold season.
A tour of traditional warming winter foods across China, Japan, Korea, and Vietnam: ginger, cinnamon, black foods, mutton hotpot, samgyetang, and slow-simmered soups.
Explore autumn tea traditions across Asia, from balanced oolong to warm chrysanthemum, pear, and tremella blends chosen for the dry fall season.
A traditional guide to cooling herbal teas — chrysanthemum, butterfly pea, lotus leaf, hibiscus, barley and more — and the cooling-versus-warming framework behind them.
Explore summer tea traditions across Asia — Chinese liangcha and cold-brewed green tea, Japan's chilled mugicha, Korean boricha and omija punch, and Vietnamese tra da.
Explore traditional hydration practices across Asia — Korean barley tea, Vietnamese nuoc sam, Chinese cooling teas, warm-water sipping, and the TCM idea of body fluids.
Explore cooling foods in summer across Asian traditions, from mung bean soup and bitter melon to watermelon and patbingsu, plus what modern nutrition says.
A seasonal overview of summer wellness traditions across China, Japan, Korea, and Vietnam — cooling herbal teas, midday rest, light eating, and the traditional idea of nourishing the heart in the hottest months.
