What tea should smokers drink to clear their lungs? Choose these three teas for good lung clearing effects

For people who like to smoke, smoking causes the most serious damage to the lungs. Therefore, smokers need to clean their lungs in normal times. So, what kind of tea can smokers drink to clear their lungs?

1. Polygonatum odoratum rock sugar tea

This tea has the functions of nourishing yin, promoting body fluid, moistening the throat and benefiting the lungs. Take 15 grams of Polygonatum odoratum, add appropriate amount of rock sugar, add appropriate amount of boiling water, cover and soak for 15 minutes, mix well with chopsticks before drinking.

2. Adenophora jujube tea

Adenophora, also known as southern adenophora, soaked ginseng, and soaked adenophora, is a plant of the genus Adenophora in the Campanulaceae family, including four-leaf Adenophora, apricot-leaf Adenophora, or plants of the same genus. Its roots are used as medicine. It is harvested in autumn, the above-ground parts and fibrous roots are removed, the rough bark is scraped off, and it is dried immediately. Clears heat and nourishes yin, moistens the lungs and relieves cough. It is mainly used to treat bronchitis, whooping cough, lung heat cough, and yellow and thick sputum. This tea has the effect of nourishing yin and promoting salivation. Take 15 grams of Adenophora Root and 5 jujubes, add appropriate amount of boiling water, cover and soak for 15 minutes before drinking.

3. Honey grapefruit tea

Grapefruit is rich in vitamin C, which can enhance immunity; it also has the effects of clearing away heat and fire, relieving cough and reducing phlegm. A drink made from grapefruit and honey is a very good health product. Honey contains a variety of vitamins and inorganic salts, and has the effects of nourishing the middle and moistening dryness, moistening the lungs and replenishing deficiency. Wash the grapefruit with salt water, soak it in warm water for 5 minutes, peel it and cut it into thin strips. Peel off the flesh, remove the skin and seeds, and blend into a puree in a blender. Put the pomelo peel and pulp into the pot, add 1 small bowl of water and rock sugar, simmer on low heat for half an hour until it becomes viscous and the pomelo peel is slightly transparent. Then simmer over high heat until the sauce thickens, then remove from heat and let cool. When warm (below 50°C), add honey and mix well. Put it in a sealed container and it can be eaten after about 10 days.