Sea Buckthorn Dried Leaf Tea (Hippophae rhamnoides) — Xinjiang & Inner Mongolia Herbal Tea 500g

Sea Buckthorn Dried Leaf Tea (Hippophae rhamnoides) is the dried leaf of a revered food-herb botanical known in Traditional Chinese Medicine (TCM) as Shā Jí (沙棘). Long prized across the highlands of Xinjiang and Inner Mongolia, sea buckthorn has been used as a sour, warming, and vitality-supporting herb, valued for its bright golden fruit and its mineral-rich leaves. Its nature is warm, sour, and slightly astringent, making it a gentle yet invigorating botanical for supporting digestion, warming the middle, and harmonizing the flow of qi and blood.

Key Selling Points

• Traditional food-herb botanical from Xinjiang and Inner Mongolia
• Dried sea buckthorn leaf tea, 500g pack
• Hippophae rhamnoides, prized for sour-warm vitality
• Suitable for daily tea, decoction, and blending
• Clean, new-crop dried leaf quality

Quality & Sensory

Each batch is carefully shade-dried to preserve the leaves' deep olive-green color, slender texture, and faintly tart, herbal aroma. When steeped, the leaves yield a warm golden-green infusion with a gently sour, slightly astringent taste and a soft, lingering herbal finish, refreshing without being sharp.

Technical Specifications

Usage Scenarios

• Daily herbal tea, hot or cold
• Blended with other food-herb teas
• Decoction with jujube and goji berry
• Seasonal warming tonic
• Everyday wellness routine

Traditional Uses

In folk herbal practice across Xinjiang and Inner Mongolia, sea buckthorn leaf is brewed as a daily tea and simmered into warming decoctions with jujube, ginger, and goji berry. It is also added to congee and herbal soups during cold seasons to support digestion and daily vitality. As a standalone tea, it is steeped alone or blended with chrysanthemum and honey for a bright, sour-sweet infusion.

FAQ Q&A