Apple Hawthorn Goji Jujube Tea Bags (Shan Zha, Gou Qi, Hong Zao) — Herbal Fruit Tea, 5g x 20 Sachets

Apple Hawthorn Goji Jujube Tea (苹果山楂茶) is a blended herbal fruit tea built on four well-known food-herb (药食同源) ingredients: Hawthorn fruit (Shān Zhā, Crataegus pinnatifida), Jujube fruit (Hóng Zǎo, Ziziphus jujuba), Apple fruit (Píng Guǒ, Malus domestica), and Goji berry (Gǒu Qǐ, Lycium barbarum). Each 5 g triangular sachet is individually wrapped for convenient daily brewing. The blend is unsweetened, hot-brewed, and traditionally enjoyed as a gentle, fruity infusion for everyday wellness rituals.

Key Selling Points

• Four food-herb ingredients: Hawthorn, Jujube, Apple, and Goji berry
• Individually wrapped 5 g triangular sachets for easy daily brewing
• Unsweetened fruit-and-herb blend with a naturally tart-sweet profile
• Hot-brew herbal fruit tea suited to daily and seasonal sipping
• Packed in Anhui, China, with a 12-month shelf life

Quality & Sensory

Each triangular sachet holds a coarse-cut blend of dried hawthorn, jujube, apple, and goji berry pieces. The dry mix shows deep red jujube and goji tones against pale golden apple and russet hawthorn. When brewed with hot water, the liquor turns a warm amber-rose and releases a soft fruity aroma with notes of stewed apple and sweet jujube. The taste is gently tart from hawthorn and apple, rounded by the natural sweetness of jujube and goji, with no added sugar.

Technical Specifications

Usage Scenarios

• Daily hot-brewed fruit tea at home or in the office
• After-meal sipping as a light, unsweetened infusion
• Warm seasonal drink during cooler months
• Travel-friendly tea sachets for on-the-go brewing
• A gentle fruity base for blending with other herbal teas

Traditional Uses

In Chinese food-therapy (食养) tradition, hawthorn is a well-known food herb associated with supporting digestion, while jujube and goji berry are classic ingredients in daily nourishing teas and congee. Apple is used as a mild, sweet fruit base that softens the tartness of hawthorn. In folk practice, these four ingredients are simmered together as a warm fruit tea or added to soup and congee, especially after rich meals or during seasonal transitions. The blend is traditionally taken as a gentle daily infusion rather than a strong medicinal decoction.

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