Hawthorn, Roasted Malt & Radish Seed Tea

Why people make this tea

Every breastfeeding journey eventually comes to an end — sometimes by choice, sometimes because it is time to return to work, sometimes because the body has other needs. The process of weaning can be uncomfortable: engorgement, leaking, and lingering milk supply can make those first few days hard. This classic three-herb tea has been used in Cantonese households for generations to help the body gradually reduce milk production. Roasted malt is the most well-known “milk-reducing” herb in Chinese food therapy; hawthorn moves circulation and supports digestion; and radish seeds help regulate the flow of qi downward to discourage milk from continuing to accumulate.