Job’s Tears Tea (Yulmu‑cha)
Roasted adlay (coix) grain brewed as a cozy cereal tea.
Dandelion Root Tea
Roasted dandelion roots give a coffee‑like bitter cup.
Chicory Root Tea
Classic roasted chicory yields smooth, rounded bitterness.
Korean Red Ginseng Tea (Insam‑cha)
Panax ginseng root infusion with sweet, earthy depth.
Jiaogulan (Gynostemma)
Herbal ‘five‑leaf ginseng’ infusion with sweet finish.
Sea Buckthorn Tea
Tangy orange berries with sunny acidity.
Boldo Leaf Tea
Chilean boldo leaves with resinous, minty aroma.
Lapacho / Pau d’Arco
Inner bark of Handroanthus spp. brewed as a deep, woody infusion.
Elderflower Tea
Fragrant elderflowers steeped for a bright, summery infusion.
Echinacea Tea
Coneflower infusion with meadow‑fresh aroma.