Dandelion Wolfberry Tea Pu Gong Ying Gou Qi Cha 12 Teabags 120g Dried Herbal Blend for Daily Steeping

Dandelion Wolfberry Tea, known in Chinese as Pu Gong Ying Gou Qi Cha, is a prepackaged teabag blend of dried dandelion root (Taraxacum officinale), chrysanthemum flower (Chrysanthemum morifolium), gardenia fruit (Gardenia jasminoides), goji berry (Lycium barbarum), cassia seed (Cassia obtusifolia), and dried tangerine peel (Citrus reticulata). In TCM theory these herbs are traditionally associated with clearing heat and supporting the liver and eyes. Each 10g bag steeps into a mild caffeine-free infusion for daily wellness drinking.

Key Selling Points

• Six-herb teabag blend combining dandelion root chrysanthemum gardenia goji berry cassia seed and tangerine peel
• Each 120g box contains 12 individually sealed 10g teabags for convenient single-cup steeping
• Dried and baked botanicals with no added sugar suitable for sugar-free diets
• In TCM tradition dandelion and chrysanthemum are valued for clearing heat while goji and cassia seed are traditionally linked to the liver and eyes
• Caffeine-free infusion suited to afternoon or evening drinking and office or travel use

Quality & Sensory

The blend typically shows pale golden to amber liquor with a lightly earthy and floral aroma. Dandelion root lends a roasted earthy note chrysanthemum and goji add gentle sweetness and tangerine peel gives a soft citrus lift. The brewed taste is typically smooth mildly bitter and refreshing.

Technical Specifications

Usage Scenarios

• Steep one teabag in hot water for 3-5 minutes as a daily caffeine-free herbal infusion
• Enjoy after meals or during long screen sessions as a traditional liver and eye wellness drink
• Brew in an office mug or travel cup using a single sealed teabag
• Serve warm in autumn and winter or chilled in summer as a refreshing sugar-free beverage

Traditional Uses

In traditional Chinese herbal practice dandelion root and chrysanthemum flower are classic heat-clearing herbs often paired with goji berry and cassia seed in daily teas traditionally associated with the liver and eyes. Gardenia fruit and tangerine peel are commonly added to harmonize the blend and ease digestion. Such combinations are traditionally steeped as a light daily infusion especially in spring and summer or after rich meals.

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