Red Bean & Coix Seed Herbal Tea (Hong Dou Yi Mi Cha) — Triple-Steamed, Triple-Sun-Dried Blend with Euryale, Adzuki & Poria

Red Bean & Coix Seed Herbal Tea (红豆薏米茶, Hóng Dòu Yì Mǐ Chá) is a traditional Chinese food-herb tea blend built around Coix Seed (Coix lacryma-jobi, Yì Mǐ 薏米), Adzuki Bean (Vigna angularis, Chì Xiǎo Dòu 赤小豆), Euryale Seed (Euryale ferox, Qiàn Shí 芡实), and Poria (Wolfiporia cocos, Fú Líng 茯苓). These four ingredients are classic food-herb (药食同源) botanicals long prized in TCM food therapy for their gentle, damp-clearing and spleen-supporting nature. The blend is triple-steamed and triple-sun-dried (三蒸三晒), a traditional processing method used to mellow the ingredients and improve their texture and aroma, then packed into convenient independent tea bags for daily brewing.

Key Selling Points

• Classic four-herb food-therapy blend: Coix Seed, Adzuki Bean, Euryale Seed, and Poria
• Traditional triple-steam, triple-sun-dry (三蒸三晒) processing
• Independent tea bags for easy daily brewing
• Cold-brew friendly (冷泡) for a light, refreshing infusion
• Naturally occurring sugars only — no added sugar

Quality & Sensory

Each batch is prepared through the traditional triple-steam, triple-sun-dry method, giving the ingredients a warm, toasted grain aroma and a soft, slightly chewy texture. The finished tea bags hold a pale, creamy-beige blend of coix seed, adzuki bean, euryale seed, and poria. When brewed, the liquor is light golden and gently cloudy, with a mild, nutty, faintly sweet taste from the natural sugars of the ingredients — clean and easy to drink, whether served hot or cold-brewed.

Technical Specifications

Usage Scenarios

• Daily hot herbal tea at home or office
• Cold-brewed refreshing tea for warm weather
• Afternoon tea paired with light meals
• Seasonal damp-weather food therapy routine
• Travel-friendly independent tea bags

Traditional Uses

In folk herbal practice, this combination of Coix Seed, Adzuki Bean, Euryale Seed, and Poria is a well-known food-therapy blend traditionally used during damp seasons to support the Spleen and gently drain dampness. Coix Seed (Yì Mǐ) is sweet and slightly cold, entering the Spleen, Stomach, and Lung channels, and is traditionally used to strengthen the Spleen, drain dampness, and support clear fluids. Adzuki Bean (Chì Xiǎo Dòu) is sweet and sour, entering the Heart and Small Intestine channels, traditionally used to promote water metabolism and clear damp-heat. Euryale Seed (Qiàn Shí) is sweet and astringent, entering the Spleen and Kidney channels, traditionally used to support the Spleen and stabilize the essence. Poria (Fú Líng) is sweet and neutral, entering the Heart, Spleen, and Kidney channels, traditionally used to drain dampness and calm the spirit. Together they are simmered into soups, congee, and daily teas — a gentle, everyday food-therapy ritual rather than a strong medicinal decoction.

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