Luo Han Guo Loquat Herbal Tea with Monk Fruit Honeysuckle Chrysanthemum 100g Individually Wrapped Wellness Tea

Luo Han Guo Loquat Herbal Tea (罗汉果枇杷茶, Luo Han Guo Pi Pa Cha) is a blended herbal tea featuring monk fruit (Siraitia grosvenorii) together with loquat leaf, licorice root, gardenia fruit, honeysuckle flower, and chrysanthemum flower. In TCM theory, these herbs are traditionally associated with moistening the lungs and clearing internal heat. Each portion is individually wrapped for convenient brewing. This product contains sugar from monk fruit and is intended for adult daily tea drinking.

Key Selling Points

• Blended herbal tea with monk fruit, loquat leaf, licorice, gardenia, honeysuckle, and chrysanthemum
• Monk fruit (罗汉果, Luo Han Guo, Siraitia grosvenorii) is a classic TCM fruit traditionally used to moisten the lungs
• Individually wrapped portions for easy brewing at home, office, or travel
• Grade特级 quality dried botanicals with 12-month shelf life
• Naturally sweetened by monk fruit, suitable for adult daily wellness tea routines

Quality & Sensory

The blend typically shows mixed golden-yellow chrysanthemum and honeysuckle petals with darker monk fruit and loquat pieces. The aroma is typically floral and lightly sweet. When steeped, the liquor is typically amber-gold with a mellow, naturally sweet taste and a clean floral finish.

Technical Specifications

Usage Scenarios

• Steep one wrapped portion in hot water as a daily herbal tea
• Brew in an office mug or teapot for a soothing warm drink
• Serve after meals as a naturally sweet caffeine-free beverage
• Enjoy during dry seasons as part of a traditional wellness routine

Traditional Uses

In TCM practice, monk fruit is traditionally used to moisten the lungs and relieve dryness, while loquat leaf is traditionally associated with clearing lung heat. Honeysuckle, chrysanthemum, and gardenia are traditionally used to clear heat, and licorice harmonizes the blend. Such combinations are commonly steeped as a daily tea during dry or dusty seasons, often sweetened naturally by the monk fruit itself.

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