Clove Leaf Tea Ding Xiang Tea 500g Dried Syzygium Aromaticum Leaves from Changbai Mountain for Daily Herbal Infusion

Clove Leaf Tea, known in Chinese as Ding Xiang Cha (丁香茶), is made from dried young leaves of clove, Syzygium aromaticum. In TCM theory, clove is considered warm in nature with a pungent flavor and is traditionally associated with the spleen, stomach, and kidney channels. This loose-leaf tea is typically steeped in hot water for a warm, aromatic daily infusion. Store in a cool, dry place away from strong odors.

Key Selling Points

• Loose dried clove leaf tea marketed as tender young leaves from the Changbai Mountain region of Jilin
• Botanical source is clove, Syzygium aromaticum, a classic herb in the Chinese materia medica
• Known in TCM as Ding Xiang (丁香), traditionally valued for its warm, pungent character
• 500g bulk pack suitable for regular home brewing and sharing
• Simple preparation as a hot water infusion for daily herbal tea drinking

Quality & Sensory

The dried leaves typically appear dark green to brownish-green with a curled, twisted leaf form. They carry a warm, spicy, clove-like aroma. When steeped, the liquor is typically light amber to golden, with a mildly spicy, slightly sweet and warming taste.

Technical Specifications

Usage Scenarios

• Steep as a hot herbal tea for daily drinking
• Brew a small amount after meals as a warm aromatic infusion
• Blend with other mild herbal leaves for a homemade tea mix
• Serve warm during autumn and winter seasons

Traditional Uses

In traditional Chinese practice, clove has long been used in decoctions and herbal teas, often paired with herbs such as ginger or tangerine peel for warm stomach-focused formulas. Clove leaf tea is commonly enjoyed as a gentle daily infusion, especially in cooler seasons, and is a familiar household tea in parts of northeastern China.

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