Five Black Herbal Tea (Wu Hei Cha) — Black Bean, Black Rice, Black Goji, Mulberry & Black Sesame Blend

Five Black Herbal Tea (Wu Hei Cha, 五黑茶) is a traditional Chinese wellness tea blend built around five dark food-herb ingredients: black bean (Glycine max, Hēi Dòu 黑豆), black rice (Oryza sativa var. glutinosa, Hēi Mǐ 黑米), black goji berry (Lycium ruthenicum, Hēi Gǒu Qǐ 黑枸杞), mulberry fruit (Morus alba, Sāng Shèn 桑葚), and black sesame seed (Sesamum indicum, Hēi Zhī Ma 黑芝麻). In Traditional Chinese Medicine (TCM), this dark-toned combination has long been prized as a gentle, nourishing daily tea used to support the Kidney and Liver, enrich blood and essence, and promote moisture and vitality. Its nature is sweet, neutral, and softly warming, making it a mild yet deeply comforting blend for everyday drinking.

Key Selling Points

• Traditional five-black food-herb tea blend
• Black bean, black rice, black goji, mulberry, black sesame
• Kidney- and Liver-nourishing TCM food therapy
• Cold-brew and hot-brew friendly
• Unsweetened, small-jar experience pack

Quality & Sensory

Each small jar holds a carefully proportioned blend of dark grains, seeds, and dried fruit. The mix shows a deep, matte black-to-charcoal palette with glossy black goji berries and softly wrinkled mulberry pieces. The aroma is nutty and gently toasted, with a faint sweet note from the mulberry. When brewed, the liquor turns a warm amber-brown and carries a smooth, lightly sweet, grain-forward taste with a soft sesame finish; cold-brewed, it is clean and refreshing with a subtle roasted edge.

Technical Specifications

Usage Scenarios

• Daily morning or afternoon wellness tea
• Cold-brewed summer refreshment
• Hot-brewed winter warming drink
• Office and home desk-side sipping
• Base blend for custom herbal tea combinations

Traditional Uses

In folk herbal practice, the five-black combination is simmered or steeped as a daily nourishing tea, often taken in the morning to accompany breakfast or in the afternoon as a gentle pick-me-up. It is also cooked into congee and sweet soups with jujube and goji berry, and appears in longevity-style tonics where dark grains and seeds are valued for their grounding, essence-nourishing character. As a tea, it is brewed alone or blended with chrysanthemum, cassia seed, or mulberry leaf for a lighter, more aromatic cup.

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