從一杯涼茶，認識馬來西亞的草本文化
Discovering Malaysian Herbal Culture Through a Cup of Liang Cha
馬來西亞的傳統涼茶種類很多，從菊花、羅漢果，到五花茶、夏枯草和竹蔗，每一種都有自己的味道與故事。
現代人喝涼茶，也不一定只是為了傳統所說的「清熱」概念。
它可以是一杯熟悉的童年味道，也可以是炎熱午後的一杯清爽飲品，更是一種值得年輕一代重新認識的傳統飲食文化。
了解涼茶，不只是了解「喝什麼」，也是了解我們身邊常見的草本食材，以及它們如何走進馬來西亞人的日常生活。
Malaysia has a rich variety of traditional herbal cooling drinks, from chrysanthemum and monk fruit to five-flower tea, Prunella and sugar cane herbal drinks. Each has its own flavour and story.
Today, people may enjoy Liang Cha for many reasons beyond the traditional concept of “cooling the body”.
It can be a familiar childhood flavour, a refreshing drink on a hot afternoon, and a traditional food culture worth rediscovering.
Learning about Liang Cha is not only about what we drink. It is also about understanding the herbs and natural ingredients around us and how they have become part of everyday Malaysian life.
什麼是涼茶？ What Is Liang Cha?
「涼茶」是一大類傳統草本飲品，而不是單一一種茶。
它通常不是使用茶葉沖泡，所以和綠茶、烏龍茶、紅茶並不完全相同。傳統涼茶通常會使用不同的花、果實、根、葉或其他草本材料，再經過煮沸或浸泡製成。
有些配方味道甘甜，有些帶有淡淡花香，也有一些傳統配方味道較苦。
在馬來西亞，傳統涼茶文化也受到華人飲食文化影響，並逐漸發展出適合本地氣候與口味的飲品。
Liang Cha refers to a broad category of traditional herbal drinks rather than one specific type of tea.
Unlike green tea, oolong tea or black tea, many Liang Cha recipes do not use tea leaves. Instead, they are made by simmering or steeping flowers, fruits, roots, leaves and other herbs.
Some are naturally sweet and floral, while others have a more distinct bitter herbal taste.
Malaysia’s Liang Cha culture has been influenced by Chinese food traditions and has developed into a familiar part of local drinking culture.
馬來西亞常見的傳統涼茶有哪些？
What Traditional Herbal Cooling Teas Are Common in Malaysia?
以下幾種，是在馬來西亞比較容易接觸到的傳統涼茶或草本飲品。
菊花茶｜Chrysanthemum Tea
菊花茶可以說是馬來西亞最容易接觸到的傳統草本飲品之一。 乾燥菊花經過熱水沖泡或煮製後，會呈現淡淡的金黃色，帶有自然花香。
有些人喜歡加入少量冰糖，也有人直接飲用。 在傳統飲食文化中，菊花茶常被視為「清涼」飲品，尤其適合炎熱天氣飲用。它也很常見於華人餐館、茶室以及超市的瓶裝飲料。
Chrysanthemum tea is one of the most familiar traditional herbal drinks in Malaysia. Dried chrysanthemum flowers are brewed or simmered to produce a light golden-coloured drink with a gentle floral aroma.
Some people enjoy it with a little rock sugar, while others prefer it without added sweetness. Traditionally, chrysanthemum tea is regarded as a cooling beverage and is especially popular during hot weather. It can be found in Chinese restaurants, tea houses and supermarkets across Malaysia.
羅漢果茶｜Monk Fruit Tea 🍈
羅漢果是涼茶中非常經典的一種材料。將乾燥羅漢果敲開後煮水，可以煮出帶有自然甜味的飲品，因此很多人不需要另外加入大量糖分。
羅漢果也經常和其他草本材料一起搭配，例如甘草、菊花等。在馬來西亞，羅漢果除了用來煮涼茶，也常見於糖水、草本飲料和家庭煲煮飲品。馬來西亞的中藥店與草本品牌也可以看到羅漢果涼茶產品。
Monk fruit is another classic ingredient used in traditional herbal drinks. When dried monk fruit is simmered in water, it produces a naturally sweet flavour, which makes it popular in herbal beverages.
It is often combined with other ingredients such as liquorice root or chrysanthemum. In Malaysia, monk fruit is also commonly used in sweet soups and homemade herbal drinks.
五花茶｜Five-Flower Herbal Tea
五花茶是廣東及華人飲食文化中常見的傳統草本飲品，在馬來西亞也可以看到相關的涼茶配方。「五花」並不一定代表全馬來西亞使用完全相同的五種花。不同店家、品牌或家庭配方可能有所不同。
常見概念是使用多種花材一起煮製，讓茶湯帶有花香與草本味。馬來西亞的傳統涼茶產品中，也可以找到「傳統五花茶」這類配方。
Five-flower herbal tea is a traditional herbal drink associated with Cantonese and Chinese food culture. In Malaysia, different herbal shops and brands may use different combinations of flowers, so the exact ingredients are not always the same.
The general idea is to combine several flowers and simmer them together to create a fragrant herbal drink. Traditional Five-Flower Herbal Tea is also available among Malaysian herbal tea products.
夏枯草茶｜Prunella Herbal Tea
夏枯草也是傳統涼茶中常見的草本材料。 它本身帶有比較明顯的草本味，因此很多傳統配方會搭配其他材料一起煮，調整整體味道。 在馬來西亞的草本產品中，也可以看到以夏枯草為主要材料的涼茶。
Prunella vulgaris is another traditional herb commonly associated with Chinese herbal cooling drinks. It has a distinct herbal flavour, so it is often combined with other ingredients to create a more balanced taste.
Herbal drinks containing Prunella are also available from Malaysian herbal retailers.
竹蔗涼茶｜Sugar Cane Herbal Drink
竹蔗也是馬來西亞常見的傳統草本飲品材料。竹蔗本身帶有自然甜味，因此煮成飲品後味道比較容易入口。
有些配方會加入羅漢果，形成「竹蔗羅漢果」類型的草本飲品。這類飲品和一般茶飲不同，更接近以天然食材煮成的家庭飲料。馬來西亞的草本飲品產品中，也可以看到竹蔗涼茶及竹蔗羅漢果涼茶。
Sugar cane is another familiar ingredient used in traditional Malaysian herbal drinks. Because sugar cane naturally provides sweetness, it can make herbal drinks easier to enjoy.
Some recipes combine sugar cane with monk fruit for a naturally sweet herbal drink. These beverages are closer to traditional simmered herbal drinks than conventional tea.
苦茶／苦味涼茶｜Bitter Herbal Tea
如果說菊花茶是比較容易入口的涼茶，那麼傳統苦茶就是另一種風格。傳統苦味涼茶通常使用多種根、葉或草本材料煮製，顏色較深，味道也比較濃郁。在檳城等地，過去曾經有販售苦茶及菊花茶的街邊攤位，這也是馬來西亞涼茶文化的一部分。
Bitter herbal tea represents another side of traditional Liang Cha culture. These drinks are usually darker in colour and have a stronger herbal taste because several roots, leaves and herbs may be simmered together. In Penang, traditional roadside sellers once commonly offered both bitter herbal tea and chrysanthemum tea, reflecting the local heritage of Liang Cha culture.
涼茶不只是「降火」，也是一種馬來西亞飲食文化
Liang Cha Is More Than a “Cooling Drink” — It Is Part of Malaysian Food Culture
從街邊涼茶攤，到華人餐館裡的一杯菊花茶，再到超市裡的瓶裝羅漢果飲品，涼茶已經成為許多馬來西亞人熟悉的味道。它背後不只是「喝一杯涼茶」這麼簡單。
不同家庭有不同配方，不同地區也有自己的飲用習慣。有些人喜歡菊花的淡淡花香，有些人喜歡羅漢果的自然甜味，也有人從小就習慣苦茶獨特的草本味。這些看似簡單的飲品，其實都保存著一部分馬來西亞的飲食記憶。
From roadside herbal tea stalls to a cup of chrysanthemum tea in a Chinese restaurant, and bottled monk fruit drinks in supermarkets, Liang Cha has become a familiar part of Malaysian food culture. It is more than simply having a “cooling drink”.
Different families have their own recipes, and different regions have developed their own drinking habits. Some enjoy the gentle floral aroma of chrysanthemum, while others prefer the natural sweetness of monk fruit. For some people, the distinctive bitterness of traditional herbal tea is a taste they have known since childhood. These simple drinks carry a small but meaningful part of Malaysia’s food heritage.
常見問題 FAQ
要看涼茶的種類和配料。簡單的花草飲品與多種草本組成的傳統複方涼茶有所不同。購買市售涼茶時，也可以留意糖分、配料和飲用份量。
It depends on the type and ingredients. A simple floral herbal drink is different from a traditional multi-herb formulation. For packaged drinks, check the ingredients, sugar content and serving size.
不一定。不同涼茶的味道本來就不同，苦味較重不代表一定比較適合自己。選擇涼茶時，可以先了解所使用的草本材料。
Not necessarily. Different herbal drinks naturally have different flavours. A stronger bitter taste does not automatically mean that it is more suitable for you. It is useful to understand the ingredients before choosing a herbal drink.
涼茶通常不是以茶葉為主要材料，而是使用花、果實、根、葉等草本食材煮製或沖泡。普通茶則主要以茶葉製成，例如綠茶、紅茶和烏龍茶。
Liang Cha is usually made by simmering or brewing herbs, flowers, fruits, roots or leaves rather than using tea leaves as the main ingredient. Regular tea, such as green tea, black tea and oolong tea, is primarily made from tea leaves.
可以，主要取決於個人口味。有些涼茶本身帶有自然甜味，例如羅漢果或竹蔗；如果喜歡清爽口感，可以放涼後加入冰塊。若想增加甜味，也可以按照個人口味調整。
Yes, depending on personal preference. Some herbal drinks already have natural sweetness from ingredients such as monk fruit or sugar cane. For a more refreshing drink, the tea can be cooled and served with ice. Additional sweetness can also be adjusted to taste.
免責聲明 DISCLAIMER
The content on this page is provided for educational and informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before using any herbs, medicinal ingredients, or related products.
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