Dandelion Chrysanthemum Cassia Seed Tea Blend Pu Gong Ying Ju Hua Jue Ming Zi Herbal Tea for Daily Brewing

Dandelion Chrysanthemum Cassia Seed Tea, known in TCM as Pu Gong Ying Ju Hua Jue Ming Zi (蒲公英菊花决明子茶), combines Taraxacum officinale whole plant, Chrysanthemum morifolium flowers, and Cassia obtusifolia seeds. In TCM theory, dandelion is cool and bitter, chrysanthemum is cool and sweet-bitter, and cassia seed is cool, sweet-bitter and salty. Traditionally associated with clearing heat and supporting the liver and eyes, this caffeine-free blend is commonly steeped as a daily herbal infusion.

Key Selling Points

• Three-herb TCM blend of dandelion, white chrysanthemum, and cassia seed
• Botanical sources include Taraxacum officinale, Chrysanthemum morifolium, and Cassia obtusifolia
• Traditionally associated in TCM with clearing heat and supporting liver and eye wellness
• Sold as separate sealed jars of dandelion 50g, white chrysanthemum 30g, and cassia seed 300g
• Caffeine-free loose herbs suitable for daily steeping, decoction, or culinary use

Quality & Sensory

Typically the dandelion pieces are greenish-brown and fibrous, white chrysanthemum buds are pale ivory-yellow with a mild floral aroma, and cassia seeds are small, glossy, dark brownish-green grains. Brewed, the blend typically yields a light golden-brown infusion with a gently floral, earthy, and faintly roasted taste.

Technical Specifications

Usage Scenarios

• Steep as a daily herbal tea infusion
• Simmer as a traditional decoction
• Add cassia seed to congee or culinary recipes
• Enjoy as a warm seasonal wellness drink

Traditional Uses

In traditional Chinese herbal practice, dandelion is traditionally used to clear heat and resolve toxicity, white chrysanthemum is traditionally associated with dispersing wind-heat and calming the liver, and cassia seed is traditionally used to clear the liver and brighten the eyes. The three are commonly paired in daily infusions, especially in warm seasons or after long screen use, and cassia seed is also traditionally added to congee.

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