Qingqianliu Corn Silk Mulberry Leaf Tea — 12-Herb Blended Herbal Tea, 15g × 15 Cans

Qingqianliu Corn Silk Mulberry Leaf Tea (青钱柳玉米须桑叶茶) is a blended Chinese herbal tea built around Qing Qian Liu Ye (青钱柳叶, Cyclocarya paliurus leaf), Yu Mi Xu (玉米须, corn silk), and Sang Ye (桑叶, Mulberry leaf, Morus alba), combined with ten supporting food-herb botanicals including Jue Ming Zi (决明子, Cassia seed), Yi Yi Ren (薏苡仁, Coix seed), Da Zao (大枣, jujube), Zhi Zi (栀子, Gardenia fruit), Ge Gen (葛根, Kudzu root), Ju Pi (橘皮, tangerine peel), Gou Qi Zi (枸杞子, goji berry), Niu Bang Gen (牛蒡根, burdock root), and Ju Hua (菊花, chrysanthemum flower). In Traditional Chinese Medicine (TCM), this style of blend is traditionally framed as a gentle, clearing, and harmonizing daily tea — sweet and slightly bitter in nature, cooling in flavor direction, and oriented toward soothing the Liver, settling the spirit, and supporting smooth flow of qi and fluids. Each 15 g portion is packed in its own small can for clean, portable, cold-brew convenience.

Key Selling Points

• Twelve food-herb botanicals in one balanced blend
• Centered on Qing Qian Liu Ye, corn silk, and Mulberry leaf
• Individually sealed 15 g small cans for freshness and portability
• Cold-brew friendly — works with cold water as well as hot
• Naturally occurring sugars from jujube and goji only, no added sugar

Quality & Sensory

Each small can holds a coarse-cut blend of dried leaves, seeds, fruit pieces, and root slices in muted tones of olive green, pale gold, russet, and deep amber. The dry blend carries a soft, grassy-leaf aroma layered with the warm sweetness of jujube and the faint citrus lift of tangerine peel. Cold-brewed, it yields a clear pale-gold liquor with a light, refreshing body — gently sweet from the fruit ingredients, with a subtle herbal bitterness and a clean, lingering finish. Hot-brewed, the cup deepens in color and aroma, releasing a rounder, more toasted grain note from the Cassia seed and Coix seed.

Technical Specifications

Usage Scenarios

• Daily cold-brewed herbal tea at home or in the office
• Hot infusion for a warming afternoon cup
• Portable single-can serving for travel and commuting
• Light tea pairing after rich or heavy meals
• Everyday seasonal wellness routine

Traditional Uses

In folk herbal practice, blends of this kind are simmered or steeped as daily teas — Qing Qian Liu Ye and Sang Ye are traditionally paired for their clearing, cooling character, while Yu Mi Xu is a familiar household ingredient in gentle decoctions. Jue Ming Zi, Ju Hua, and Gou Qi Zi form a classic trio in Liver-soothing tea traditions, and Ge Gen, Niu Bang Gen, and Ju Pi are often added to lend aroma and support smooth digestion. Yi Yi Ren and Da Zao round out the blend with a mild, nourishing sweetness. In everyday Chinese food culture, such a tea is brewed in a teapot or thermos and sipped slowly through the day, or cold-brewed overnight in summer for a refreshing, lightly sweet infusion.

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