Spearmint Leaves (Mentha spicata) — Dried Food-Herb Mint for Tea, Anhui Origin

Spearmint Leaves (Mentha spicata) are the dried leaves of a beloved food herb known in Traditional Chinese Medicine (TCM) as Bò Hé (薄荷), here in its gentle spearmint (Liú Lán Xiāng, 留兰香) variety. Grown in Taihe County, Anhui Province, this food-grade mint has been prized for centuries as a cooling, refreshing herb used to disperse wind-heat, clear the head, and soothe the spirit. Its nature is pungent and cool, making it a light yet clarifying herb for refreshing the senses and easing the discomfort of stuffy, heated days.

Key Selling Points

• Food-grade spearmint from Taihe, Anhui
• Traditional cooling, head-clearing food herb
• Dried whole leaves for tea and daily brewing
• Mild, sweet spearmint aroma — gentle on the palate
• 500 g bulk pack for commercial and home use

Quality & Sensory

Each batch is harvested and shade-dried to preserve the leaves' deep green color, soft crinkled texture, and bright, sweet mint aroma. When brewed, the leaves unfurl and release a clean, cooling fragrance with a mild, gently sweet taste — softer and less sharp than peppermint, leaving a fresh, lingering coolness on the tongue.

Technical Specifications

Usage Scenarios

• Daily herbal tea, hot or iced
• Blended with chrysanthemum or green tea
• Commercial beverage and tea-shop use
• Culinary garnish and cooling dessert flavoring
• Seasonal summer refreshment

Traditional Uses

In folk herbal practice, Bo He is brewed as a light daily tea to refresh the head and lift the spirits on warm days. It is commonly paired with chrysanthemum, honeysuckle, or goji berry in cooling summer infusions, and added to congee, soups, and cooling desserts for its bright aroma. In TCM food therapy, it is a classic herb for dispersing wind-heat and easing the sense of heaviness in the head and chest during hot, humid weather.

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