Guava & Phyllanthus Mint Tea with Lemon — Freeze-Dried Fruit Herbal Blend

Guava & Phyllanthus Mint Tea (芭乐油柑薄荷茶) is a freeze-dried fruit and herb blend built around Guava (Psidium guajava, Bā Lè), Phyllanthus emblica (Yóu Gān), and Mint (Mentha, Bò Hé), layered with freeze-dried lemon slices, Roselle (Hibiscus sabdariffa, Luò Shén Huā), preserved plum, and rock sugar. In Traditional Chinese Medicine (TCM), this combination is prized as a light, refreshing daily tea: guava and oil orange are traditionally used to support the Stomach and promote clear, comfortable digestion, while mint is a classic cooling herb that gently disperses and refreshes. The nature is sweet, slightly sour, and cool-leaning, making it a gentle yet lively infusion for everyday seasonal sipping.

Key Selling Points

• Freeze-dried guava, oil orange, lemon, and mint blend
• Traditional food-herb ingredients in a light daily fruit tea
• Cooling, refreshing character suited to warm seasons
• Real fruit pieces and whole mint leaf, no artificial flavoring
• Pre-packaged 4-bag set, ready for daily brewing

Quality & Sensory

Each batch is freeze-dried to preserve the vivid color of the fruit: pale green guava slices, translucent lemon rounds, deep ruby roselle petals, and bright mint leaf. The dry blend carries a fresh, cool mint aroma lifted by tart citrus. When brewed, the liquor turns a soft rose-gold, releasing a bright, layered taste — sweet guava and rock sugar up front, a tangy oil orange and lemon middle, and a clean, cooling mint finish with a faint plum undertone.

Technical Specifications

Usage Scenarios

• Daily hot tea for a light, refreshing break
• Iced or cold-brewed summer drink
• After-meal sipping to feel fresh and comfortable
• Office or travel-friendly fruit tea
• Light wellness tea for warm-weather routines

Traditional Uses

In folk herbal practice, guava and oil orange are brewed as everyday fruit teas to support comfortable digestion and a settled Stomach, while mint is steeped as a cooling herb to refresh the senses and clear a heavy, stuffy feeling. This blend follows that tradition: the fruit and roselle are simmered or steeped together, sweetened lightly with rock sugar, and finished with mint for a bright, cooling cup. It is a common warm-season tea in southern Chinese households, served hot after meals or chilled over ice on hot afternoons.

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