Rinse the 石斛 dendrobium, 海底椰 sea coconut, 淮山 yam, 蓮子 lotus seeds, 百合 lily bulb, 海玉竹 and 麥冬 under running water once or twice. Soak them so they hydrate and open up — a 1-hour soak for the yam and lotus seeds, 15–20 minutes for the rest.

Rinse the 3 dried figs and snip each one open into two or three pieces as they go into the pot. Take the slice of 陳皮 tangerine peel and scrape away the bitter white pith from the inside with a small knife.

Put every soaked ingredient, the cut figs and the cleaned peel into a large pot. Pour in 1200ml of cold water — always start with cold water so the herbs release their flavour gradually.

Set over high heat and bring to a vigorous boil. Let it boil on high for about 15 minutes to draw the fragrance and colour from the herbs.

Drop the heat to medium-low, cover, and simmer gently for about 1 hour. The liquid will reduce to roughly three rice bowls of golden, fragrant broth. Season lightly with salt to taste if you like, though the figs and yam already give it a delicate sweetness.

Ladle into bowls while hot and drink it as a soothing evening tonic. Any extra keeps well refrigerated for 2–3 days — simply reheat gently.