Red Bean & Coix Tea (Adzuki, Coix, Poria, Euryale) — Triple-Steamed Summer Wellness Herbal Tea, 350g Jar

Red Bean & Coix Tea is a blended herbal tea built on four classic food-herb (药食同源) botanicals: Adzuki Bean (Vigna umbellata, Chì Xiǎo Dòu 赤小豆), Coix Seed (Coix lacryma-jobi, Yì Mǐ 薏米), Poria (Wolfiporia cocos, Fú Líng 茯苓), and Euryale Seed (Euryale ferox, Qiàn Shí 芡实). In Traditional Chinese Medicine (TCM), this quartet has long been prized as a gentle, dampness-transforming combination used to support the Spleen, settle the middle burner, and ease the heavy, sluggish feeling that arrives with humid summer days. The blend is sweet and neutral in nature, mild in flavor, and traditionally taken as a daily tea through the San Fu (三伏) heat season.

Key Selling Points

• Four classic food-herb botanicals: Adzuki Bean, Coix Seed, Poria, and Euryale Seed
• Traditional dampness-transforming summer wellness blend
• Triple-steamed and triple-sun-dried (三蒸三晒) for a mellow, rounded character
• Unsweetened, no added sugar — clean ingredient list only
• 350g resealable jar, hot-brew tea for daily San Fu seasonal drinking

Quality & Sensory

Each batch is prepared with the traditional triple-steam, triple-sun-dry method, which softens the raw edge of the grains and deepens their color to a warm russet and cream. The dry blend carries a mild, toasted grain aroma with a faint earthy note from the Poria and Euryale. When brewed hot, the liquor turns pale amber and yields a smooth, lightly sweet, gently nutty cup with a soft, clean finish — no bitterness, no astringency, and no added sugar.

Technical Specifications

Usage Scenarios

• Daily hot-brew tea during the San Fu (三伏) summer heat season
• Humid-weather wellness routine for a light, settled feeling
• Afternoon tea at home or in the office
• Warm beverage to accompany light, grain-based meals
• Seasonal herbal tea shared with family

Traditional Uses

In folk herbal practice, this four-ingredient combination is simmered or steeped as a daily tea through the damp, heavy days of summer. Adzuki Bean and Coix Seed are the traditional backbone of dampness-transforming food therapy, while Poria and Euryale Seed are added to support the Spleen and lend a gentle, settling quality. Families often brew it in a large pot, drink it warm across the day, and pair it with light congee or grain porridge. It is also a common base for seasonal soup packs, where the same four ingredients are simmered slowly with rice or barley for a nourishing summer bowl.

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