|  Traditional Chinese Medicine (TCM) has its fundamental roots firmly entrenched in the aspects of Taoist philosophy and health. Working with the body’s internal environment, TCM pays close attention to any obstruction the free flow of Qi (body energetics) might have and treats it depending on the nature of the disharmony. The treatment plan for any dis-ease may include acupuncture, herbalism, tui na massage, Qi Gong and diet modification. Dietary nutrition is a fundamental component of TCM and tea is an influential factor in any preventative of curative treatment plan.
A Taoist diet relies on organic, whole (unprocessed), locally grown foods. Any foods that contain additives, artificial stimulants like tobacco, alcohol, coffee and sugar are avoided. Stay away from any food that is not completely natural. An unsatisfactory diet will be one of the main factors that contribute to an illness.
 A well-rounded Taoist diet (food that builds Qi) consists of whole grains, vegetables, fruits, seeds and nuts, soy and tofu, seaweed, herbs and tea.
When a balanced diet is mentioned, Taoists strive to consume food and drinks that are neither too hot nor too cold, neither raw nor overcooked. The stir-fry method is recommended because the food cooks quickly and the flavours are sealed in with oil. Steaming is preferred over boiling because it conserves more of the nutrients.
From a yin and yang perspective, foods that are yin grow in the earth or darkness and are soft, wet or cool. Yang foods grow in the air (sunshine) and are hard, dry, spicy or require heating (like meat). All foods can be categorised according to their energetic temperature; Cold (Yin), Cool (yin), Neutral, Warm (yang) or Hot (Yang). Food can also be categorised according to five flavours; sour, spicy, sweet, bitter and salty. Another aspect of a balanced diet is to include all five flavours in each meal.
 Food that is cold or cool in nature: Barley, millet, buckwheat, celery, spinach, lettuce, green cabbage, turnips (white), bamboo shoot, lily bulb, lotus root, eggplant, tomato, water melon, white gourd, cucumber, bitter melon, apple, pear, orange, banana, rabbit meat, frog meat, duck meat, duck egg, crab, kelp, table salt, soy sauce, and green tea.
Foods that is hot or warm in nature:, Glutinous rice, pumpkin, ginger, onion, leek, funnel green, garlic, parsley, mustard greens, dates, walnuts, plums, pomegranate, peach, cherry, apricot, chestnut, pineapple, vinegar, pepper, coffee, chicken, turkey, lamb, trout and black tea.
 Foods that is neutral in nature: rice, wheat, corn, soybean, peas, cabbage, cauliflower, carrot, mushroom, yams, peanuts, potato, lemon, grapes, cherry apple, olive, lotus seed, pork, beef, chicken, eggs, abalone, white sugar, honey and jasmine tea, oolong tea.
Food flavour: Sweet- Honey, sugar, date
Organ: Stomach and spleen
Effect: Neutralises the toxic effects of other foods.
Food flavour: Sour- Lemon, chicken, tomatoes
Organ: Liver and gall bladder
Effect: Halts diarrhoea and excessive perspiration.
Food flavour: Bitter- Bitter gourd, kale, celery
Organ: Heart and pericardium (or small intestine)
Effect: Reduces body heat
Food flavour: spicy/pungent- Ginger, onion, pepper
Organ: Lungs and large intestine
Effect: Induces perspiration and promotes circulation of Qi and blood.
Food flavour: Salty- Egg, bean curd, crab
Organ: Kidney and bladder
Effect: Dissipating or flushing effect
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