WHITE LILY TEA
WHITE LILY COLLAGEN TEA
White Fungus, Lily Bulb, Longan + Red Date Tea
Autumn is a season of transition. As the air becomes cooler and drier, Chinese food therapy traditionally turns toward foods that moisten, nourish, and gently support the body’s reserves.
Our White Lily blend is inspired by Gui Yuan Hong Zao Bai He Yin Er Geng—a traditional Chinese sweet soup made with white fungus, lily bulb, longan fruit, and red dates.
Traditionally treasured as a beauty food, white fungus, or yin er, contains naturally occurring polysaccharides that give it its silky texture and moisture-binding qualities. Slowly simmered, it develops a soft, delicate texture. In Chinese food therapy, white fungus and lily bulb, or bai he, are enjoyed to nourish yin, replenish fluids, and counter autumn dryness—offering a food-based ritual to support comfortable, well-hydrated skin from within. Lily bulb is also traditionally associated with the Lungs, which are linked with autumn and its dry quality. Together, white fungus and lily bulb moisten the Lungs and soothe occasional dry coughs.
Longan fruit and red dates add gentle warmth, richness, and natural sweetness. In Chinese food therapy, they are traditionally valued for nourishing the Blood and supporting the Spleen, while longan is also associated with calming the Shen—the spirit and mind. This makes White Lily a deeply comforting ritual for moments when you feel dry, depleted, restless, or in need of gentle nourishment.
Unlike an ordinary herbal tea, this blend is slowly simmered until the white fungus becomes soft and silky. Enjoy it in two ways: strain and drink the liquid as a nourishing tea, or enjoy both the liquid and softened botanicals together as a lightly sweet tea-soup. Serve warm or chilled.
INGREDIENTS
White fungus (yin er), lily bulb (bai he), longan fruit (long yan rou), and red dates (da zao).
HOW TO PREPARE
Rinse the contents of the packet briefly. Add to 4 cups of water and bring to a boil. Cover and simmer gently for 30–60 minutes, or until the white fungus becomes soft and silky. Add additional water as needed during cooking.
For a clear tea, strain and enjoy the liquid warm or chilled. For a nourishing tea-soup, enjoy the liquid together with the softened white fungus, lily bulb, longan fruit, and red dates.
Traditionally enjoyed to calm the Shen, nourish the Blood, support the Lungs, and soothe occasional dry coughs.
Naturally sweetened by fruit. No added sugar.
WHITE LILY COLLAGEN TEA
White Fungus, Lily Bulb, Longan + Red Date Tea
Autumn is a season of transition. As the air becomes cooler and drier, Chinese food therapy traditionally turns toward foods that moisten, nourish, and gently support the body’s reserves.
Our White Lily blend is inspired by Gui Yuan Hong Zao Bai He Yin Er Geng—a traditional Chinese sweet soup made with white fungus, lily bulb, longan fruit, and red dates.
Traditionally treasured as a beauty food, white fungus, or yin er, contains naturally occurring polysaccharides that give it its silky texture and moisture-binding qualities. Slowly simmered, it develops a soft, delicate texture. In Chinese food therapy, white fungus and lily bulb, or bai he, are enjoyed to nourish yin, replenish fluids, and counter autumn dryness—offering a food-based ritual to support comfortable, well-hydrated skin from within. Lily bulb is also traditionally associated with the Lungs, which are linked with autumn and its dry quality. Together, white fungus and lily bulb moisten the Lungs and soothe occasional dry coughs.
Longan fruit and red dates add gentle warmth, richness, and natural sweetness. In Chinese food therapy, they are traditionally valued for nourishing the Blood and supporting the Spleen, while longan is also associated with calming the Shen—the spirit and mind. This makes White Lily a deeply comforting ritual for moments when you feel dry, depleted, restless, or in need of gentle nourishment.
Unlike an ordinary herbal tea, this blend is slowly simmered until the white fungus becomes soft and silky. Enjoy it in two ways: strain and drink the liquid as a nourishing tea, or enjoy both the liquid and softened botanicals together as a lightly sweet tea-soup. Serve warm or chilled.
INGREDIENTS
White fungus (yin er), lily bulb (bai he), longan fruit (long yan rou), and red dates (da zao).
HOW TO PREPARE
Rinse the contents of the packet briefly. Add to 4 cups of water and bring to a boil. Cover and simmer gently for 30–60 minutes, or until the white fungus becomes soft and silky. Add additional water as needed during cooking.
For a clear tea, strain and enjoy the liquid warm or chilled. For a nourishing tea-soup, enjoy the liquid together with the softened white fungus, lily bulb, longan fruit, and red dates.
Traditionally enjoyed to calm the Shen, nourish the Blood, support the Lungs, and soothe occasional dry coughs.
Naturally sweetened by fruit. No added sugar.