Black Goji Berry Mulberry Rose Tea (Lycium ruthenicum, Morus alba, Rosa rugosa) — 15 Individual Cans, Cold-Brew Herbal Flower Tea

Black Goji Berry Mulberry Rose Tea is a blended herbal flower tea built around three treasured botanicals known in Traditional Chinese Medicine (TCM) as Hēi Gǒu Qǐ (黑枸杞, Lycium ruthenicum), Sāng Shèn (桑葚, Morus alba fruit), and Chóng Bàn Hóng Méi Guī (重瓣红玫瑰, Rosa rugosa). These are joined by Jujube (大枣, Ziziphus jujuba), Poria (茯苓, Wolfiporia cocos), Longan (桂圆, Dimocarpus longan), Lily Bulb (百合, Lilium brownii), and Tangerine Peel (橘皮, Citrus reticulata) — a classic food-herb (药食同源) pairing tradition. Each 13 g portion is sealed in its own small can so the ingredients stay visible, fresh, and ready for a cold-brewed cup.

Key Selling Points

• Nine food-herb botanicals in one blend: black goji, mulberry, rose, jujube, poria, longan, lily bulb, tangerine peel
• Individually sealed 13 g cans — visible whole ingredients, no guessing
• Cold-brew friendly: steep in cool water for a smooth, low-bitterness cup
• Naturally sweet from the fruit and longan themselves — no added sugar
• 195 g total (13 g × 15 cans), 12-month shelf life, packed in Anhui

Quality & Sensory

Open a can and the blend is immediately visible: deep purple-black black goji berries, dark mulberry fruit, curled ruby-red rose petals, amber jujube slices, pale lily bulb flakes, and golden tangerine peel. The aroma is floral and fruity with a soft rose top note over dried-fruit sweetness. Cold-brewed, the liquor turns a clear garnet-pink and tastes gently sweet and rounded — mulberry and longan carry the body, rose lifts the finish, and tangerine peel keeps it from feeling heavy. Hot-brewed, the same blend gives a warmer, more aromatic cup with a slightly deeper color.

Technical Specifications

Usage Scenarios

• Daily cold-brewed tea at home or in the office
• A gentle afternoon cup in place of sugary drinks
• Warm evening infusion for winding down
• Travel and desk-side tea — one can per cup
• A floral-fruity base for blending with chrysanthemum or goji

Traditional Uses

In TCM food-therapy tradition, this combination follows a familiar pattern: black goji and mulberry are used to nourish the Liver and Kidney and support yin and blood; rose is prized for soothing the Liver, moving qi, and easing the spirit; jujube and longan are classic blood-nourishing, spirit-calming companions; lily bulb moistens and calms; poria settles the heart and spleen; tangerine peel keeps the blend from sitting heavy. In folk practice, such blends are simmered as a sweet daily tea, stirred into congee, or steeped as a seasonal tonic through autumn and winter. Here the same idea is simplified into a cold-brew can — pour, wait, sip.

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