Acanthopanax Senticosus Leaf Tea Fresh Tender Leaves from Changbai Mountain 90g

Acanthopanax senticosus leaf tea, known in TCM as Ci Wu Jia Ye (刺五加叶), from Acanthopanax senticosus. This dried leaf tea is sourced from Changbai Mountain in Jilin and consists of tender first-flush leaves. In TCM theory, Ci Wu Jia is associated with the spleen, kidney, and heart channels, with a warm nature and bitter, slightly pungent flavor. Traditionally used to support vitality and resilience, it is commonly prepared as a daily herbal infusion.

Key Selling Points

• Identified in TCM as Ci Wu Jia Ye (刺五加叶), the leaf of Acanthopanax senticosus
• Sourced from Changbai Mountain in Jilin province, northeast China
• Made from tender first-flush young leaves for a delicate herbal tea
• Dried leaf form suitable for steeping as a daily herbal infusion
• 90g loose leaf tea in a resealable pack with a 365-day shelf life

Quality & Sensory

The dried leaves are typically deep green with a slightly curled, papery texture and a mild earthy, herbal aroma. When brewed, the liquor is typically light amber to golden with a gentle bittersweet taste and a soft, lingering herbal finish. The tender leaf grade gives a smoother, less astringent cup than older leaf material.

Technical Specifications

Usage Scenarios

• Daily herbal tea brewed with hot water
• Combined with other mild herbs in a decoction
• Added to soups or congee for a traditional herbal note
• Seasonal wellness tea during cooler months

Traditional Uses

In TCM theory, Ci Wu Jia Ye is traditionally used to support qi and invigorate the spleen and kidney. It is often prepared as a simple decoction or steeped as a daily tea, sometimes paired with herbs such as Huang Qi or Gou Qi Zi. Folk practice also includes adding the leaves to soups and congee for a gentle, warming herbal effect during seasonal changes.

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