Wuzhimaotao Fuling Tea (Five-Finger Peach Root & Poria Blend) — 20 Cold-Brew Sachets

Wuzhimaotao Fuling Tea is a blended herbal tea built around Wǔ Zhǐ Máo Táo (五指毛桃, the root of Ficus hirta, also called Five-Finger Peach Root) and Fú Líng (茯苓, Poria cocos), two highly revered food-herbs in Traditional Chinese Medicine (TCM). Wuzhimaotao has long been prized as a gentle qi-supporting, dampness-transforming root with a warm coconut-like aroma, while Fuling is one of the most respected calming, spleen-harmonizing herbs in the Chinese materia medica. Blended with coix seed, adzuki bean, tartary buckwheat, tangerine peel, gardenia, and fox nut, this caffeine-free infusion is sweet, neutral, and balancing in nature — a mild yet profoundly comforting daily tea for supporting the Spleen, easing heaviness, and harmonizing the body's fluid metabolism.

Key Selling Points

• Centered on Wuzhimaotao root and Fuling, two classic food-herbs
• Eight-botanical blend with coix seed, adzuki bean, and tangerine peel
• Cold-brew friendly triangular sachets for easy daily preparation
• Naturally sweet from ingredients only — no added sugar
• Individually wrapped 5 g sachets, 20 per pack

Quality & Sensory

Each triangular sachet holds a coarsely ground blend that shows pale cream coix seed, reddish adzuki fragments, tan Wuzhimaotao root, and flecks of dried tangerine peel. The dry blend carries a warm, faintly coconut-like aroma from the Wuzhimaotao root layered over the citrus lift of aged peel. Cold-brewed or hot-steeped, the liquor turns a soft amber-gold and tastes mellow and lightly sweet, with a smooth grain-like body from the coix seed and buckwheat and a clean, gently bitter finish from gardenia. No added sugar or flavoring is used; the sweetness comes entirely from the ingredients themselves.

Technical Specifications

Usage Scenarios

• Daily caffeine-free herbal tea at home or office
• Cold-brew infusion for warm-weather hydration
• Afternoon tea to accompany heavy or rich meals
• Seasonal damp-weather wellness routine
• Travel-friendly sachets for on-the-go brewing

Traditional Uses

In folk herbal practice across southern China, Wuzhimaotao root is simmered into soups and tonic broths, valued for its gentle qi-supporting and dampness-transforming character and its warm coconut-like fragrance. Fuling is a staple of classical formulas and everyday congee, traditionally used to harmonize the Spleen and calm the spirit. This blend places both herbs back into daily life: coix seed and adzuki bean are cooked into congee and soups during humid seasons, tangerine peel is added to teas and broths to freshen digestion, and gardenia lends its cooling note to summer infusions. Steeped as a tea, the combination follows the same traditional logic — a mild, food-based infusion for supporting the Spleen, easing heaviness, and smoothing the body's fluid balance through the changing seasons.

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