This looked like tea from a tea plant. Pretty much. You need to look very closely and smell to notice that it’s not a tea. I bought it in Hebei province in China which is in the north. Still, this tea is produced all over China, but mainly in Hebei, Henan and Shandong provinces.
Dandelion leaves have been used in Chinse Medicine since the Tang Dynasty (circa 618-907). They have multiple health benefits which include inhibiting skin fungus, improving gallbladder function, protecting the liver, invigorating the stomach, promoting urination and lactation.
The taste was not very favourable. Firstly, it was bitter and very vegetal. It smelt and tasted like spinach or similar green vegs. It got a little mellower, but frankly, you would not drink this for its pleasant taste. When I researched about this tea, I was surprised to find many brands selling it online as herbal tea, especially some Western brands. I think it only makes sense that many civilizations discovered its beneficial properties as it is a plant that can grow pretty much everywhere.
Source: Chinese Materia Medica, 2014
Harvest time: 2019
Leave colour: Looks like green tea without fuzz
Liquor colour: Cloudy and vibrant yellow
Tea aroma: Vegetal
Tea taste: Slighlty bitter with vegetal flavours
Steeping/brewing: Place 1-2 teaspoons of dried dandelion leaves in a teapot, add 1 cup of boiling water, and steep for 5-10 minutes.
Shelf life: 1-2 years.