Wuzhi Maotao Fuling Herbal Tea Five Finger Fig Root Blend No-Brew Tea Bags 150g Travel Pack

Wuzhi Maotao Fuling Tea (五指毛桃茯苓茶) is a pre-packaged herbal tea blend centered on five finger fig root (Ficus hirta) and Poria (Poria cocos), traditionally valued in TCM for supporting dampness-clearing routines. The blend also includes coix seed, adzuki bean, dried tangerine peel, barley, mulberry leaf, euryale seed, and gardenia fruit. In TCM terms, these ingredients are traditionally associated with mild, balanced properties suited to daily wellness steeping. Each portion is individually wrapped for convenient no-brew hot steeping. This product is a food-grade herbal tea and is not intended to diagnose or treat any condition.

Key Selling Points

• Features five finger fig root (Wuzhi Maotao, Ficus hirta) paired with Poria (Fuling) as the core traditional pairing
• Nine-ingredient blend including coix seed, adzuki bean, tangerine peel, barley, mulberry leaf, euryale seed, and gardenia
• Individually wrapped portions designed for no-brew hot steeping at home, office, or travel
• Sugar-free formulation with a 12-month shelf life when stored cool and dry
• Produced in Anhui by a licensed food manufacturer under standard Q/FRT 0001S

Quality & Sensory

The dried cut herbs typically show earthy tan and brown tones with a mild coconut-like aroma characteristic of five finger fig root. When steeped in hot water, the liquor typically turns a light amber color with a gently sweet, grainy, and slightly citrusy taste and a clean herbal finish.

Technical Specifications

Usage Scenarios

• Steep one wrapped portion in hot water for 5-10 minutes as a daily herbal tea
• Enjoy as a warm afternoon or after-meal wellness drink
• Pack in a travel bag or office drawer for convenient no-brew steeping
• Serve warm during humid seasons as part of a traditional dampness-clearing routine
• Offer as a light caffeine-free herbal option for guests

Traditional Uses

In TCM practice, five finger fig root and Poria are a classic pairing traditionally used in soups and decoctions to support the body's natural dampness-resolution processes. Coix seed, adzuki bean, euryale seed, and tangerine peel are commonly added to grain-based congee and slow-cooked broths for similar traditional purposes. Mulberry leaf and gardenia fruit have long appeared in cooling seasonal teas. This modern blend adapts those traditional ingredients into a convenient steeped format for everyday drinking.

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