🌿 Folk Prescriptions

Traditional Chinese medicine emphasizes "the same origin of medicine and food," so "pharmacological diets" incorporating herbs into food have become increasingly popular in recent years. Especially in southern China, whether preparing soups or drinking beverages, there is strong emphasis on nourishing effects. However, the well-known brand "Wang Lao Ji herbal tea" has recently been sued in court for adding a banned herb, "Prunella vulgaris."
It is true that China's Food Hygiene Law, implemented since 1995, originally stipulated that no drugs could be added to food. In 2002, the Ministry of Health issued a list titled "Items That Are Both Food and Medicine" based on the Food Hygiene Law, but "Prunella vulgaris" was not included. Does this mean that Wang Lao Ji herbal tea containing "Prunella vulgaris" poses health risks to consumers? Similar cases include other traditional foods like "Wang Shouyi Thirteen Spices." Their recipes have existed for generations—should they still be trusted today? Journalists interviewed authoritative TCM experts in Beijing and Guangzhou.
Zhang Hudong, professor at the Health Preservation Department of Beijing University of Chinese Medicine, said that Chinese herbs vary in nature, and when used appropriately according to seasons and climate, they can effectively support bodily nourishment without side effects. Professor Zhang pointed out that Cantonese people are particularly skilled in dietary tonics; herbs like Prunella vulgaris, Notoginseng, Gastrodia elata, and Polyporus umbellatus are commonly used in soups, and when properly applied, they cause no adverse reactions.
Professor Li Junbiao, head of the Traditional Chinese Medicine Department at the First Affiliated Hospital of Sun Yat-sen University, stated that in southern China, Hong Kong, Macau, and Southeast Asia, Prunella vulgaris has long been a common ingredient in herbal teas and soups—so much so that it is widely known. Moreover, every classical pharmacopeia confirms that Prunella vulgaris is non-toxic. Additionally, Guangdong Province has recently submitted Prunella vulgaris to the Ministry of Health as a general food item.
Professor Li explained that Cantonese people enjoy herbal tea because spring brings damp heat, easily causing damp-heat toxins, while autumn is dry and prone to internal fire. In recent years, this habit has spread northward, affecting more and more people. In many northern cities, canned herbal teas are now commonly available and quite popular. He stressed that adding herbs to herbal tea is a normal practice deeply rooted in Guangdong’s centuries-old lifestyle. Besides Prunella vulgaris, herbal teas also contain other herbs like Chrysanthemum indicum, Loquat, and Frangipani flower—all serving to clear heat and detoxify. He emphasized that Traditional Chinese Medicine highly values clinical experience: Cantonese people have consumed "Wang Lao Ji" and "Ershisiwei" (another famous local herbal tea brand) for generations, proving their health benefits. Many traditional foods containing herbs face similar issues—thus, they should be treated with caution rather than dismissed outright.
However, Professor Li also cautioned that all medicines carry potential side effects. Prunella vulgaris itself has functions to clear liver fire and reduce heat, but prolonged use may affect the gastrointestinal tract. Therefore, people with internal cold conditions should avoid drinking herbal tea. Consumption should be adjusted according to individual constitution, following the principle of moderation and appropriateness. If unsure, it is best to consult a nearby TCM practitioner.