Dendrobium Reishi Chrysanthemum Goji Herbal Tea Shi Hu Ling Zhi Ju Hua Gou Qi Cha 10g x 5 Bags Trial Pack

Dendrobium Reishi Chrysanthemum Goji Herbal Tea, known in Chinese as Shi Hu Ling Zhi Ju Hua Gou Qi Cha (石斛灵芝菊花枸杞茶), is a pre-packaged wellness blend featuring Dendrobium (Dendrobium officinale), Reishi (Ganoderma lucidum), chrysanthemum, goji berries, astragalus, honeysuckle, cassia seed, mulberry leaf, dandelion root, and aged tangerine peel. In TCM theory, such herbs are traditionally associated with nourishing yin, supporting clear eyes and throat, and maintaining daily balance. This sugar-free blend is intended for hot steeping as a gentle everyday herbal tea.

Key Selling Points

• Ten-herb TCM-inspired blend with dendrobium, reishi, chrysanthemum, and goji as leading ingredients
• Individually wrapped 10g sachets in a convenient 5-bag trial pack for easy brewing
• Sugar-free formulation suited to daily wellness tea routines
• Includes traditional herbs such as astragalus, honeysuckle, cassia seed, mulberry leaf, dandelion root, and tangerine peel
• Produced in Bozhou, Anhui, a well-known center of Chinese herbal trade

Quality & Sensory

Typically, the dry blend shows mixed golden chrysanthemum petals, reddish goji berries, and dark woody reishi slices with a light earthy-herbal aroma. When steeped hot, it typically yields a warm amber infusion with a mildly sweet, slightly bitter, and refreshing herbal taste.

Technical Specifications

Usage Scenarios

• Steep one sachet in hot water as a daily herbal tea
• Enjoy during work or study sessions as a warm caffeine-free beverage
• Serve after meals as a light traditional wellness infusion
• Share as a small trial-size gift for friends exploring herbal teas

Traditional Uses

In traditional Chinese herbal practice, dendrobium and goji are traditionally associated with nourishing yin, while chrysanthemum and mulberry leaf are commonly paired to clear internal heat and benefit the eyes. Reishi and astragalus have long been valued in daily tonics, and honeysuckle, cassia seed, and dandelion root frequently appear in seasonal cooling teas. Such blends are traditionally prepared by hot infusion and enjoyed in spring and summer or during long hours of reading and screen work.

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