Chenpi Fuling Shanzha Huangqi Herbal Tea Blend Tangerine Peel Poria Hawthorn Astragalus Slices for Daily Brewing 140g Jar

Chenpi Fuling Shanzha Huangqi Tea (陈皮茯苓山楂黄芪茶) is a traditional Chinese herbal blend combining aged tangerine peel (Citrus reticulata), poria (Poria cocos), hawthorn fruit (Crataegus pinnatifida), and astragalus root slices (Astragalus membranaceus). In TCM theory, chenpi is acrid and bitter with warm nature, fuling is bland and neutral, shanzha is sour and sweet, and huangqi is sweet and slightly warm. This dried botanical blend is commonly simmered or steeped as a daily wellness tea. It is a food-grade herbal product and is not intended to replace medical treatment.

Key Selling Points

• Four-herb TCM blend of tangerine peel, poria, hawthorn, and astragalus root slices
• Includes chenpi (陈皮) and beiqi (北芪) slices, a classic pairing in traditional Chinese herbal practice
• Suitable for simmering or steeping as a warm daily herbal tea
• Dried cut botanicals supplied in a 140g sealed jar for convenient storage
• Produced in mainland China as a food-grade herbal agricultural product

Quality & Sensory

The blend typically shows mixed golden-yellow astragalus slices, dark reddish-brown hawthorn pieces, pale poria cubes, and curled orange-brown peel strips. The aroma is typically warm and citrusy with a faint earthy note. When simmered, the liquor typically tastes mildly sweet and tangy with a gentle herbal finish.

Technical Specifications

Usage Scenarios

• Simmer the herbs in water for 10-15 minutes and drink as a warm daily herbal tea
• Steep in hot water in a teapot or thermos for a lighter brew
• Add to soups or congee during cooking for a traditional herbal flavor
• Enjoy during seasonal changes as part of a wellness routine

Traditional Uses

In traditional Chinese practice, chenpi is traditionally used to regulate qi and dry dampness, fuling to drain dampness and strengthen the spleen, shanzha to aid digestion of rich foods, and huangqi to tonify qi. This combination is a familiar household pairing, often simmered after heavy meals or during damp seasons. It is also commonly added to soups and congee alongside pork ribs or grains.

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