Dried gotu kola leaves (Centella asiatica), also known as rau má or Indian pennywort, for preparing a caffeine-free herbal infusion. Package: 100 g. This listing is dried leaf, not seeds, a live plant, or a supplement.

The infusion is described as green and mildly earthy. To prepare, steep in hot water to taste, then strain; serve hot or chilled. Keep sealed in a cool, dry place away from moisture, sunlight, and strong odors.

Perilla seeds for planting — Perilla frutescens, also known as shiso or tía tô.

• Package: 2 packs × 800 seeds
• Product form: Seeds for planting
• Not included: Fresh leaves, dried herbs, tea, or live plants

Growing notes

Start in a clean seed-starting mix and keep moisture steady without waterlogging. Provide suitable warmth and light for the local season, then transplant only after seedlings are established. Germination, leaf color, vigor, and harvest timing vary with seed condition, climate, light, moisture, and care.

Important information

No organic, non-GMO, open-pollinated, germination-rate, or viability guarantee is claimed. Follow the package label and local planting guidance.

Nu Voi Herbal Tea is a loose dried Vietnamese-style botanical tea for buyers who want a clearly named plant material for simple hot or iced cups. The main identity to understand is Nu Voi, also written in shopping searches as nước vối, nụ vối, nuoc voi, or nu voi tea. The botanical name commonly connected with this product is Syzygium nervosum, and older naming may appear as Cleistocalyx operculatus. This product is positioned as dried leaf and bud material for steeping and straining, not as a powder, extract, capsule, syrup, bottled drink, or prefilled tea bag. The cup profile should be approached realistically. Nu Voi is not a dessert-style fruit tea and it is not a bold breakfast tea.

Product Details

It is a mild herbal cup with a subtle astringent edge, a clean finish, and a light floral or leafy aroma that can feel gentle rather than loud. Buyers who already enjoy unsweetened Asian pantry teas, lightly bitter botanical cups, or simple caffeine-free infusions are more likely to understand the flavor. Buyers who want strong sweetness, fruit juice flavor, heavy perfume, or a dark caffeinated tea body should choose a different format. This is the kind of tea that rewards a plain first cup, because heavy add-ins can cover its quieter profile quickly. Use the dried material like a loose herbal infusion.

Place a small amount in a cup infuser, teapot, or strainer, add fresh hot water, let it steep until the color and aroma fit your taste, then strain before drinking. A shorter steep keeps the cup lighter and cleaner. A longer steep gives more body and a stronger astringent finish. The best first test is plain, because that shows the natural flavor before honey, rock sugar, fruit, or other botanicals change the cup. Once you know the flavor, adjust the strength by changing the amount of dried material, the steeping time, or the water volume. For iced serving, brew the tea hot first, strain it well, let it cool, then pour it over ice or chill it before drinking.

This works better than expecting dry pieces to create a strong cold drink instantly. Nu Voi also pairs well with gentle flavor additions when the goal is taste rather than a stronger promise. Honey or rock sugar can round the astringency. Dried longan can add a softer fruit-like note. Chrysanthemum can make the cup more floral. A little citrus peel or mint can brighten the finish. Keep the blend simple so the mild Nu Voi profile is not buried under stronger ingredients. The strongest buyer use case is clear identification. Many shoppers know the local Vietnamese name but do not know the botanical wording. Others search by the brewed drink name, the bud name, or the older synonym.

This product keeps those names in one lane: a loose dried tea ingredient associated with Syzygium nervosum and Vietnamese-style nước vối preparation. That matters because a buyer may otherwise confuse it with fresh leaves, a live plant, fruit from a related tree, essential oil, herbal extract, powdered drink mix, or a multi-herb blend. The product should be chosen for its format, naming clarity, and cup expectation, not for body-outcome promises. There is also a simple form expectation to set before purchase. A buyer should expect loose dried plant pieces, not perfectly cut particles or identical manufactured shapes.

Some pieces may look more leaf-like, some may look more bud-like, and some may be smaller broken pieces from normal drying and handling. That is different from a tea bag, where the buyer cannot see much of the material, and different from a powder, where the product is meant to dissolve or disperse. With Nu Voi, the useful format is visible dried material that can be placed in an infuser, steeped, and strained. It is also important to understand what this product is not. It is not a sweet ready-to-drink bottle. It is not instant powder that dissolves in water. It is not a capsule or concentrated extract. It is not black tea or green tea made from Camellia sinensis.

It is not a seed, cutting, live plant, fruit, or cooking vegetable. It should not be chosen for result promises or promise-heavy drink positioning. Choose it when you want a named loose Vietnamese-style botanical tea with a mild, lightly astringent cup and flexible hot or iced preparation. Choose another product if you need exact dosing directions, strength language, or a drink with guaranteed flavor intensity every time. Loose dried botanical tea material can vary naturally. Pieces may include leaf-like and bud-like material, and the mix may differ in size, curl, color, dryness, aroma strength, and surface texture. This is normal for dried plant material.

It does not mean every piece will look identical, and it should not be judged like a uniform powder or a machine-filled tea bag. The practical standard is that the material can be steeped, strained, and used as a loose herbal tea ingredient. A lighter batch may produce a softer cup, while a more aromatic batch may need less steeping to reach the flavor you prefer. Storage affects this type of tea more than many buyers expect. Keep the container sealed in a cool, dry, dark place. Avoid steam from kettles or stovetops, moisture near sinks, direct sunlight, coffee, spices, soap, and strong pantry odors.

Mild dried teas can absorb surrounding smells, and Nu Voi’s lighter aroma can be covered quickly if stored carelessly. Use a clean dry spoon or dry hands, close the package after use, and keep the tea away from humidity. Good storage helps preserve the natural aroma and keeps the cup closer to the flavor you intended to buy. Choose Nu Voi Herbal Tea if you want an identified loose dried Vietnamese-style tea connected with Syzygium nervosum, a mild herbal body, subtle astringency, light floral or leafy aroma, and simple home preparation. It is best for buyers who want naming clarity and realistic flavor expectations.

If the first cup tastes too light, make the next one stronger or let it steep longer. If the finish feels too astringent, use a lighter steep, add more water, or soften the cup with honey, rock sugar, or dried longan. It is not for buyers expecting sweet fruit tea, extract strength, instant convenience, a prefilled tea bag format, a live plant, or promises about results.

Product Highlights

• Nu Voi Herbal Tea is a loose dried Vietnamese-style tea ingredient connected with Syzygium nervosum, a plant name also seen with the older Cleistocalyx operculatus synonym; the listing keeps the product centered on one leaf-and-bud tea material, not a mixed herbal blend.
• Best for buyers who want a named caffeine-free botanical cup with mild herbal body, subtle astringency, a faint floral note, and a clean finish; it is not sweet fruit tea, black tea, green tea, instant drink powder, capsules, syrup, extract, or bottled tea.
• Use it as a simple home tea: steep the dried material in hot water, strain before serving, taste plain first, then cool after brewing for iced tea or soften the cup with honey, rock sugar, dried longan, chrysanthemum, citrus peel, or mint if desired.
• The main buyer-confusion fix is naming: Nu Voi, nước vối, nụ vối, Syzygium nervosum, and Cleistocalyx operculatus can appear around the same shopping need, while fresh leaves, live plants, fruit, oil, powders, and ready drinks are different formats.
• Store sealed in a cool, dry, dark place away from steam, sunlight, coffee, spices, soap, and strong pantry odors; expect natural variation in leaf or bud size, curl, color, aroma strength, and piece mix because loose dried botanical teas are not machine-identical.

Search Terms

nu voi tea, nước vối tea, nụ vối tea, Syzygium nervosum tea, Cleistocalyx operculatus tea, dried nu voi leaves, dried nu voi buds, Vietnamese herbal tea, caffeine free loose herbal tea, light astringent tea, hot iced nu voi tea, nuoc voi infusion

Dried Lotus Embryo Tea

Dried lotus embryo, also known as lotus seed core or Tra Tam Sen, prepared for use as a traditional herbal infusion.

• Form: Dried lotus seed core / plumule
• Net weight: 100 gram
• Flavor: Mild, herbaceous, slightly sweet, and earthy
• Caffeine: Naturally caffeine-free

For a simple infusion, the existing preparation guidance for this product uses about 1 teaspoon per cup of hot water and a 5–10 minute steep. Adjust strength to taste.

Lotus embryo has a history of traditional use in Asian herbal preparations. Traditional use does not establish that it can treat a medical condition.

Important: This product is not intended to diagnose, treat, cure, or prevent disease. Avoid use if you have a known lotus allergy. If you are pregnant, nursing, taking medication, or managing a medical condition, consult an appropriate healthcare professional before using unfamiliar herbal products.

Cordyceps Mushroom Tea (Cordyceps militaris), known as Chong Cao Hua in Chinese, offers an earthy, slightly sweet infusion from this prized functional fungus. This 200-gram pouch provides a substantial supply for those exploring adaptogenic mushroom teas.

Highlights

• 200 grams of dried Cordyceps militaris
• Earthy, mildly sweet flavor
• Traditional adaptogenic mushroom
• Caffeine-free functional tea
• Cultivated Cordyceps—sustainable alternative to wild

How to Brew

1. Add 3–5 g dried cordyceps to a pot
2. Pour 500 ml water; bring to gentle boil
3. Simmer 15–20 minutes for full extraction
4. Strain and drink; may add honey or goji berries

What's Included

• 1 × 200 g pouch of dried Cordyceps militaris

Storage

Store in a cool, dry place away from moisture. Best used within 12 months.

Who Should Avoid

• Those on immunosuppressants or blood thinners
• Pregnant or nursing women—limited research
• People with autoimmune conditions—consult doctor

Key Terms

• Cordyceps militaris — Cultivated cordyceps fungus; sustainable source
• Chong Cao Hua (虫草花) — Chinese name; "caterpillar grass flower"

Dried rosemary (Salvia rosmarinus, also known as Rosmarinus officinalis) for tea or cooking. Package: 4 packs × 100 g (400 g total). This is dried herb, not seeds or a live plant.

Rosemary has a distinctive piney, savory aroma and can be used to season foods such as potatoes, vegetables, breads, and roasts. To prepare as an infusion, begin with 1–2 teaspoons per cup of freshly boiled water, cover, steep for 5–10 minutes to taste, and strain. Serve hot or chill after brewing.

Keep sealed in a cool, dry place away from moisture, sunlight, and strong odors.

Cut and dried Chanca Piedra leaves and stems for a loose herbal infusion. Package: 50 g. The current listing describes it as a caffeine-free drink with a mild, earthy, grassy flavor and gentle bitterness.

For a hot infusion, begin with 1–2 teaspoons per cup. Cover and steep for 7–10 minutes, then strain; adjust to taste and serve hot or chilled.

Store sealed in a cool, dry place away from moisture, light, and strong odors. This is a dried herbal beverage, not a medicine or supplement.

Mugwort Leaf Tea is loose dried Artemisia vulgaris leaf material for buyers who want a bold aromatic herbal infusion with a bitter-green profile.

Product Details

The main buyer expectation is flavor. Mugwort can taste bitter, green, earthy, and strongly aromatic rather than fruity, creamy, floral, or naturally sweet. It is a better fit for shoppers who already enjoy assertive herbal cups than for buyers looking for a soft evening flower tea or ready-sweetened drink.

Mugwort names can be confusing because different Artemisia products appear in tea, garden, moxa, incense, and botanical-material contexts. This item should be understood as loose dried Artemisia vulgaris leaf tea material for steeped cups only. It does not promise standardized active compounds, ceremonial use, fragrance use, or any body-effect result.

Use it as a plain hot herbal infusion, or prepare a lighter brew and chill it for an iced version. Adjust strength by taste and follow the product label rather than relying on fixed potency-style instructions.

Store sealed, dry, and away from sunlight, heat, steam, and strong odors. Natural variation may appear in cut size, leaf-to-stem ratio, color, and aroma intensity across dried herb batches.

In the cup it is unmistakable. Brewed from the dried leaf, mugwort gives a pale green-gold infusion with an aromatic, herbal, sage-like character and a distinctly bitter, slightly resinous finish, sometimes carrying cool hints of camphor or menthol. It is an assertive, savoury, grown-up sort of herbal tea rather than anything soft, sweet, or floral, which is exactly why people who like bitter, aromatic cups seek it out.

The plant has a long culinary history well beyond the teapot. Across East Asia and Europe its aromatic, bitter leaf has been used to season rich, fatty meats, to colour and flavour traditional rice cakes and dumplings, such as Japanese kusa mochi, Korean ssuk cakes, and the Vietnamese ngai cuu leaf, and, centuries ago in Europe, to bitter ale before hops became common. That heritage is part of what draws cooks and curious tea drinkers to it.

Brewing rewards a light hand. Because the flavour is strong and bitter, use only a small amount, a teaspoon or two of the dried leaf to a cup, pour over hot water at around 90 to 95 degrees Celsius, and keep the steep short, roughly three to seven minutes, then strain well; a longer steep simply amplifies the bitterness. Serve it hot or cool it over ice.

Many people prefer to temper it rather than take it straight. Blending mugwort with milder, gentler herbs such as chamomile, lemon balm, or lavender, or rounding it with a little honey, softens the bitter, resinous edge while keeping its distinctive aroma, and starting with a pinch and adjusting upward is far easier than rescuing a cup brewed too strong.

There are important safety points to state plainly, and they matter more than any flavour note. Mugwort naturally contains a compound called thujone and has a long traditional association with stimulating the uterus, so it should be avoided entirely during pregnancy, and, with too little known about it, while breastfeeding as well. It belongs to the daisy family, so anyone allergic to ragweed, daisies, marigolds, or chrysanthemums may react to it. For everyone else it is best treated as a herb to enjoy in small, occasional amounts rather than by the potful, and if you have any doubt about whether it suits you, seek qualified advice before drinking it.

This is squarely a tea for the adventurous, bitter-loving palate: drinkers who already enjoy assertive, aromatic, herbal cups and want an unusual, characterful infusion with real culinary heritage. It is not the right choice for anyone after a soft, sweet, floral, or soothing evening cup, or a ready-sweetened drink.

It is worth keeping the format clear, since Artemisia turns up in many guises. This is loose dried Artemisia vulgaris leaf for steeping as a tea, not a moxa stick, an incense material, a standardised extract, or a capsule, and it makes no promise of fixed strength or any particular effect; it is simply the dried aromatic leaf for a home-brewed cup.

The dried leaf itself is attractive in a rustic way, deep green above and noticeably paler, almost silvery and softly downy, beneath, cut into pieces along with fine stem. That two-tone, felted look, together with the strong savoury-bitter aroma released as soon as hot water hits it, is a good sign you have the real aromatic mugwort leaf rather than a bland substitute.

Store it well to hold its aroma. Keep the dried leaf sealed, dry, and away from sunlight, heat, kitchen steam, and strong-smelling neighbours, and handle it with dry hands or a dry spoon. Natural variation in cut size, leaf-to-stem ratio, colour, and aroma strength is normal for a loose dried herb and not a fault.

Because the Artemisia family is so widely used, it is worth being extra clear about what this is not. Mugwort leaf turns up dried and rolled into moxa sticks for the heat practice of the same name, bundled as a smudging or incense herb, and grown as a garden and dye plant, and several close relatives, wormwood among them, share its bitter, aromatic character. This product is specifically the dried leaf for steeping as a tea, chosen for flavour, not a moxa, incense, craft, or ceremonial material.

In Vietnamese kitchens the same leaf, ngai cuu, is a familiar cooking green as much as a tea: its young leaves are fried into savoury omelettes, simmered with chicken, and added to soups, where its bitterness plays against rich, fatty flavours. That culinary familiarity is often how people first come to appreciate the taste, and it carries straight over into the cup for anyone who already enjoys it on the plate.

Approaching it as a taste experience helps. The first sip of a plain mugwort cup can be startlingly bitter to anyone expecting a soft herbal tea, so it rewards the same open-minded palate that enjoys strong green tea, bitter greens, or a bitter aperitif; brewed lightly and perhaps softened with a milder herb, that bitterness becomes an interesting, aromatic, savoury depth rather than a shock.

A quick look and sniff tell you a lot about quality. Good dried mugwort leaf keeps that distinctive two-tone appearance, green above and pale, downy silver beneath, and releases its strong, sage-like, faintly camphorous aroma the moment it meets hot water. A dull, scentless, or uniformly brown material has usually lost the aromatic oils worth brewing for.

Product Highlights

• Loose dried Artemisia vulgaris leaf material for mugwort herbal tea buyers.
• Bold bitter-green, earthy, aromatic cup profile; not fruity, creamy, floral, or naturally sweet.
• Clarifies format: not wormwood blend, moxa stick, incense, extract, capsule, seed packet, or live plant.
• Use as a hot infusion or brew lightly and chill for iced cups; adjust strength by taste and label guidance.
• Store sealed and dry away from sunlight, heat, steam, and strong odors; cut, color, and aroma may vary.

Search Terms

mugwort leaf tea, Artemisia vulgaris tea, dried mugwort leaves, common mugwort tea, bitter herbal tea, aromatic green herbal infusion, loose mugwort herb, hot iced mugwort tea, not wormwood blend, not moxa stick, not incense, not live plant

Whole dried false daisy (Eclipta prostrata) leaves and stems for preparing a loose herbal infusion. The listing also uses the botanical name Eclipta alba, a synonym of Eclipta prostrata. Package: 200 g.

The listed flavor is mild, earthy, slightly bitter, and grassy. Steep in hot water to taste and strain; the infusion may also be cooled and served cold. This listing is dried herb for infusion, not seeds, a live plant, extract, capsule, or medicine.

Store sealed in a cool, dry place away from moisture and direct sunlight.

Cut, dried papaya leaves (Carica papaya) for a loose herbal infusion. Package: 100 g. This listing is leaf for brewing, not papaya fruit, fresh leaves, powder, extract, or a live plant.

The current listing describes the infusion as robust, earthy, green, and bitter. To prepare a hot cup, start with 1 teaspoon per cup of water brought to a boil. Steep for 3–5 minutes, taste, and strain. Serve hot or chill after brewing; add honey, lemon, or ginger to taste.

Store sealed in a cool, dry place away from moisture, sunlight, and strong odors.

Dried lemon leaves in a 100 gram package for culinary or infusion use.

• Net weight: 100 gram
• Product form: Dried leaf
• Not included: Fresh leaves, extract, powder, capsules, or a live plant

Use

Use only as directed on the package. Aroma, color, leaf size, and flavor intensity can vary naturally between batches. Strain the prepared infusion before drinking and check the ingredient label if you have allergies or dietary requirements.

Storage and claims

Keep sealed in a cool, dry place away from direct sunlight and moisture. This listing does not claim verified organic certification.

Dried Longan Fruit with Lotus Seeds

This listing contains 200 grams of dried longan fruit paired with lotus seeds. Longan, also known as Long Nhãn or “dragon's eye,” has a concentrated sweet, honey-like flavor that works well in warm drinks and desserts.

• Fruit: Dimocarpus longan
• Form: Dried longan fruit with lotus seeds
• Net weight: 200 grams
• Flavor: Sweet, honey-like
• Use: Drinks, sweet soups, and desserts

How to Use

1. Rinse the desired amount before use.
2. For a warm drink, steep or simmer the longan and lotus seeds in hot water until softened.
3. For desserts or sweet soups, add according to the recipe and cook until the desired texture is reached.
4. Sweeten to taste if desired.

Storage

Store in an airtight container in a cool, dry place. Refrigerate after opening if needed for extended freshness.

This product is sold as a dried food and beverage ingredient, not as a medical or therapeutic product.

This listing contains 100 g of dried unopened jasmine buds (Jasminum sambac) for a floral infusion. The buds are caffeine-free on their own and can also be blended with green or white tea.

• Net weight: 100 g.
• Form: dried, unopened jasmine buds; not tea bags, syrup, powder, or perfume oil.
• Prepare hot, iced, or cold-brewed according to any package directions; adjust strength to taste.
• Store sealed in a cool, dry place away from heat, moisture, and strong odors.

This product is sold as a beverage ingredient and makes no health claims.

Dried Dandelion Root & Flower Herbal Tea

A 200 gram package of dried dandelion root and flower for preparing a caffeine-free herbal infusion.

• Botanical: Dandelion
• Form: Dried root and flower
• Net weight: 200 gram
• Use: Herbal tea and botanical beverage preparation
• Caffeine: Naturally caffeine-free

Use the package directions as the primary preparation guide and adjust steeping strength to personal taste. The ingredient has a history of culinary and traditional use; that history should not be interpreted as proof of a medical effect.

Important: This product is not intended to diagnose, treat, cure, or prevent disease. People with allergies to plants in the Asteraceae family, or anyone who is pregnant, nursing, taking medication, or managing a medical condition, should seek qualified professional guidance before using unfamiliar herbal products.