Cantonese Herbal Tea Bags 35g Cold Brew Flower Tea Blend with Chrysanthemum Honeysuckle and Luo Han Guo

Cantonese-style herbal tea bags, a traditional Guangdong cooling tea blend made with chrysanthemum (Ju Hua, 菊花), honeysuckle (Jin Yin Hua, 金银花), monk fruit (Luo Han Guo, 罗汉果), dried tangerine peel (Ju Pi, 橘皮), mint (Bo He, 薄荷), and licorice root (Gan Cao, 甘草). In TCM theory, these herbs are traditionally associated with clearing internal heat and supporting seasonal balance. Each 35g pack contains 7 individually sealed 5g bags, convenient for hot or cold brewing as a caffeine-free substitute tea.

Key Selling Points

• Authentic Cantonese-style herbal tea blend inspired by traditional Guangdong liang cha practice
• Contains six classic botanicals including chrysanthemum, honeysuckle, monk fruit, tangerine peel, mint, and licorice
• Seven individually wrapped 5g tea bags per 35g pack for freshness and easy portioning
• Naturally sweetened with monk fruit and licorice, no added sugar listed among ingredients
• Suitable for hot brewing or cold brew as a refreshing caffeine-free herbal beverage

Quality & Sensory

The dried botanicals typically show golden chrysanthemum florets, slender honeysuckle buds, and pale tangerine peel strips with a fresh minty aroma. Brewed tea typically yields a light amber-gold color with a mellow, naturally sweet taste from monk fruit and licorice, followed by gentle mint coolness.

Technical Specifications

Usage Scenarios

• Hot brew one tea bag in freshly boiled water for 3-5 minutes as a daily herbal drink
• Cold brew a tea bag in chilled or room-temperature water for a refreshing summer beverage
• Serve after rich or fried meals as a traditional Cantonese-style cooling tea
• Keep at office or home for convenient single-serving herbal tea breaks

Traditional Uses

In TCM theory, chrysanthemum and honeysuckle are traditionally associated with clearing heat, while monk fruit and licorice are valued for moistening the throat and adding natural sweetness. Tangerine peel is traditionally used to regulate qi, and mint is associated with dispersing wind-heat. This style of blend follows the Cantonese liang cha tradition of drinking cooling herbal teas during warm seasons or after hearty meals.

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