Adzuki Bean, Coix Seed, Euryale & Poria Herbal Tea (赤小豆薏米芡实茯苓茶) — 20 Cold-Brew Sachets

Adzuki Bean, Coix Seed, Euryale & Poria Herbal Tea (赤小豆薏米芡实茯苓茶) is a blended food-herb tea built on four classic Traditional Chinese Medicine (TCM) ingredients: Chì Xiǎo Dòu (赤小豆, Vigna umbellata), Yì Yǐ Rén (薏苡仁, Coix lacryma-jobi), Qiàn Shí (芡实, Euryale ferox), and Fú Líng (茯苓, Wolfiporia cocos). Each 10 g sachet is packed for cold-brew convenience, offering a gentle, grain-forward infusion traditionally associated with supporting the Spleen, transforming dampness, and harmonizing the body's water metabolism. The blend carries only the natural sugars of its ingredients, with no added sweeteners.

Key Selling Points

• Four classic food-herb ingredients in one blend
• Triple-steamed, triple-sun-dried (三蒸三晒) processing
• Cold-brew friendly 10 g sachets, 20 per bag
• No added sugar — only natural ingredient sweetness
• Traditional Spleen-supporting, dampness-transforming formula

Quality & Sensory

Each sachet holds a coarse, evenly blended mix of reddish adzuki bean pieces, pale ivory coix seed, creamy euryale, and soft white poria. The dry blend carries a mild, toasted grain aroma with a faint earthy sweetness. Cold-brewed, it yields a light amber infusion with a smooth, gently sweet, porridge-like flavor; hot-brewed, the liquor deepens in color and body, releasing a rounder, nuttier grain note that lingers softly on the palate.

Technical Specifications

Usage Scenarios

• Daily cold-brew tea for warm or humid seasons
• Office or travel hydration with a grain-forward flavor
• Afternoon tea paired with light meals
• Hot-brewed evening infusion for a soothing routine
• Base blend for adding jujube, goji, or chrysanthemum

Traditional Uses

In folk herbal practice, this four-ingredient combination is a well-known daily tea for damp, heavy seasons. Adzuki bean and coix seed are traditionally simmered together in soups and congee to support the Spleen and gently move dampness; poria and euryale are added to lend a soft, stabilizing quality. Families often brew the blend as a light daily tea, or cook it into congee and soup during humid spring and summer months. The triple-steamed, triple-sun-dried method is a traditional preparation that tames the raw character of the grains and yields a smoother, more rounded infusion.

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