Luobuma Young Leaf & Bud (Apocynum venetum) — Xinjiang Dried Herbal Tea

Luobuma Young Leaf & Bud (Apocynum venetum) is the tender leaf and bud of a revered traditional herb known in Traditional Chinese Medicine (TCM) as Luó Bù Má (罗布麻). Grown in Xinjiang, where the plant is wild-harvested along the saline plains of the Tarim Basin, Luobuma has been prized for centuries as a calming, Liver-soothing, and wind-quieting herb, traditionally used to ease dizziness, restlessness, and head tension. Its nature is cool, sweet, and slightly bitter, making it a gentle yet clarifying herb for settling the spirit and harmonizing the Liver.

Key Selling Points

• Tender young leaf and bud, hand-selected from Xinjiang
• Apocynum venetum — traditional Liver-calming herb
• Dried with gentle heat to preserve aroma and color
• Naturally caffeine-free daily herbal tea
• New-crop harvest, sealed for freshness

Quality & Sensory

Each batch is carefully dried to preserve the leaves' deep green color, soft curled texture, and clean herbal aroma with a faint grassy sweetness. When brewed, the leaves unfurl and yield a pale golden-green infusion with a mild, slightly bittersweet taste and a smooth, lingering finish — light enough for daily drinking yet distinctive enough to be enjoyed on its own.

Technical Specifications

Usage Scenarios

• Daily caffeine-free herbal tea
• Evening wind-down infusion
• Blended with chrysanthemum or goji berry
• Seasonal Liver-soothing tea ritual
• Office and travel thermos tea

Traditional Uses

In folk herbal practice, Luobuma leaves are steeped as a daily tea to calm the spirit, ease head heaviness, and support smooth flow of Liver qi. In Xinjiang, where the plant grows wild, herders and villagers have long brewed the young leaves as a refreshing everyday drink. It is also simmered into light decoctions alongside chrysanthemum, cassia seed, or goji berry for seasonal Liver-nourishing blends, and added to congee or soup in some regional medicinal-food traditions.

FAQ Q&A