Hawthorn Tangerine Peel Poria Astragalus Tea Shan Zha Chen Pi Fu Ling Huang Qi 450g Daily Herbal Blend

Hawthorn Tangerine Peel Poria Astragalus Tea, known in Chinese as Shan Zha Chen Pi Fu Ling Huang Qi Cha (山楂陈皮茯苓黄芪茶), is a blended herbal tea combining Crataegus pinnatifida fruit, Citrus reticulata peel, Poria cocos sclerotium, and Astragalus membranaceus root. In TCM theory, hawthorn is sour-sweet and gently moving, tangerine peel regulates qi, poria is mild and draining, and astragalus is sweet and tonifying. Traditionally enjoyed as a daily steeped infusion for adult tea drinkers.

Key Selling Points

• Four-herb daily blend of hawthorn, tangerine peel, poria, and astragalus root
• Botanical sources include Crataegus pinnatifida, Citrus reticulata, Poria cocos, and Astragalus membranaceus
• Sun-dried and air-dried processing preserves natural aroma and flavor
• Convenient 15g individual canisters, 30 canisters per 450g set for home or office brewing
• Traditionally associated in TCM with digestive comfort, qi movement, and daily wellness

Quality & Sensory

The blend typically shows reddish hawthorn slices, pale orange peel strips, white poria pieces, and yellowish astragalus root. Aroma is mildly fruity and citrusy with an earthy undertone. Steeped in boiling water for 5-10 minutes, the liquor is typically amber with a mellow, gently sweet-tart taste.

Technical Specifications

Usage Scenarios

• Steep one 15g canister in boiling water for 5-10 minutes as a daily herbal infusion
• Enjoy at home or in the office as a caffeine-free alternative to regular tea
• Serve warm during autumn and winter as a seasonal wellness drink
• Offer as a thoughtful gift for adult herbal tea enthusiasts

Traditional Uses

In traditional Chinese practice, hawthorn has long been paired with tangerine peel to support comfortable digestion after rich meals, while poria and astragalus appear in classic formulas valued for spleen support and qi tonification. This combination is commonly steeped as a household daily tea, especially in colder seasons, and is traditionally prepared by simmering or steeping the herbs in hot water.

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