1. The "natural energy tea" with the same origin as food and medicine can "slowly recharge" the body.

Schisandra chinensis is a medicinal and edible plant recorded in the Chinese Pharmacopoeia, with its own natural active ingredients (schisandrin, polysaccharides, etc.), and is known as the "Siberian Ginseng". Drink a cup of tea, not just the taste, but also a gentle supply to the body - drinking it after staying up late can ease fatigue, drinking it while sitting for a long time at work can boost spirits, but without the stimulating feeling of caffeine, like adding a layer of "soft protection" to the body, suitable for those who don't want to rely on coffee.

    2. The fragrance of the mountains enters the tea soup, drinking out the natural "relaxation"

The tender leaves/root sprouts of the selected Acanthopanax senticosus are processed by the traditional method of spreading, kneading, and drying (rejecting flavorings and additives). The tea soup is light yellow and transparent, with a faint grassy fragrance and a hint of sweetness from the mountains. The aftertaste is refreshing and not astringent. It is not as heavy as strong tea, nor does it have the bitterness of medicine. Drinking it every day is like bringing the freshness of the mountains into the teacup. Drinking a cup when working will even slow down your breathing. It is suitable for people who like "light tea taste".

    3. Special treatment for poor sleep and stress, to "loosen up" the body and mind.

The natural ingredients of Salvia miltiorrhiza are friendly to "neural fatigue" - drinking when under pressure can help the body relax from tension; Drink a cup before going to bed (no caffeine, not afraid of insomnia), slowly relax with the fragrance of plants and trees, more practical than counting sheep. It is especially suitable for people who often work overtime, are easily tense, and can't stop thinking when they lie down. It is gentle and convenient to hide "regulation" in the daily tea time.

    4. Each piece is a "natural selection" from direct mountain farming.

Only the Acanthopanax senticosus (or organic cultivation base) grown in the mountains and fields is selected, avoiding polluted areas. Fresh and tender parts are hand-picked (young leaves/buds have more concentrated nutrients), old leaves and impurities are removed, and the active ingredients are locked in by low-temperature drying, retaining the natural color of the original plant (leaves are dark green with a brown tint). You can smell the faint fragrance of mountain herbs when you open the package, and the leaves will spread after soaking, which makes you feel more at ease when drinking.