Astragalus Goji Chrysanthemum Jujube Herbal Tea Blend Huang Qi Gou Qi Ju Hua Hong Zao 40g Daily Wellness Infusion

Astragalus Goji Chrysanthemum Jujube Herbal Tea Blend, known in TCM as Huang Qi Gou Qi Ju Hua Hong Zao (黄芪枸杞菊花红枣), combines Astragalus membranaceus root, Lycium barbarum fruit, Chrysanthemum morifolium flower buds, and Ziziphus jujuba fruit slices. This hand-selected four-herb blend is traditionally valued in Chinese herbal practice for daily wellness infusions. In TCM theory, astragalus is sweet and slightly warm, goji is sweet and neutral, chrysanthemum is sweet, bitter and slightly cold, and jujube is sweet and warm. Steep in hot water and enjoy as part of a balanced routine.

Key Selling Points

• Four-herb TCM blend of astragalus root, goji berries, chrysanthemum buds, and jujube slices
• Botanical sources include Astragalus membranaceus, Lycium barbarum, Chrysanthemum morifolium, and Ziziphus jujuba
• Hand-selected ingredients with a 365-day shelf life when stored cool and dry
• Convenient 40g pack suited for daily steeping and sharing
• Traditionally used in Chinese herbal practice for seasonal wellness teas

Quality & Sensory

The blend typically shows pale yellow astragalus slices, deep red goji berries, golden chrysanthemum buds, and reddish-brown jujube pieces. Expect a mild earthy-herbal aroma with sweet fruity notes. When steeped, the liquor is typically light golden with a gently sweet, mellow taste and a soft floral finish.

Technical Specifications

Usage Scenarios

• Steep in hot water as a daily herbal infusion
• Simmer briefly for a stronger traditional decoction-style tea
• Add to a thermos for office or travel sipping
• Serve warm during autumn and winter seasons

Traditional Uses

In TCM practice, this combination is a familiar daily tea pairing. Astragalus root is traditionally associated with supporting vitality, goji berries with nourishing the liver and kidneys, chrysanthemum with clearing gentle internal heat and soothing the eyes, and jujube with harmonizing the blend and adding sweetness. Traditionally prepared by steeping or simmering the herbs in hot water, it is commonly enjoyed in dry seasons or after long hours of screen work.

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