Dandelion Tea (Taraxacum mongolicum) — Dried Dandelion Flower & Leaf Herbal Tea, 50g Jar

Dandelion Tea (Taraxacum mongolicum) is a dried flower and leaf herbal tea made from the whole aerial parts of the dandelion plant, known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英). For centuries, dandelion has been prized as a cooling, clearing, and gently bitter herb used to disperse heat, support the Liver and Stomach, and promote the smooth flow of fluids. Its nature is bitter, sweet, and cold, making it a refreshing daily tea for those seeking a light, cleansing herbal infusion.

Key Selling Points

• Traditional heat-clearing food herb
• Dried dandelion flower and leaf blend
• Taraxacum mongolicum
• Grown in the Changbai Mountain region of Jilin
• Convenient 50g resealable jar

Quality & Sensory

Each batch is gently dried to preserve the deep green color of the leaves and the soft golden tone of the flowers, with a light, grassy aroma. When brewed, the tea yields a pale amber-green infusion with a mildly bitter, refreshing taste and a clean, slightly sweet finish. The dried flowers add a subtle floral note that softens the bitterness of the leaf.

Technical Specifications

Usage Scenarios

• Daily herbal tea
• Blended with chrysanthemum or honeysuckle
• After-meal refreshing infusion
• Seasonal spring and summer drinking
• Herbal tea gift jar

Traditional Uses

In folk herbal practice, dandelion is brewed as a daily tea, either alone or blended with chrysanthemum, honeysuckle, and goji berry for a cooling, refreshing infusion. It is also simmered into light soups and congee during warm seasons, and added to seasonal herbal formulas for its heat-clearing and fluid-promoting qualities. In TCM, dandelion enters the Liver and Stomach channels, where it is traditionally used to clear heat, resolve toxicity, and support the smooth flow of qi and fluids.

FAQ Q&A