Short Description 

A nourishing blend with the warmth of an old apothecary and a fireside calm.  Our Astragalus Drip Coffee brings together aromatic Arabica with astragalus  root (Huang Qi) — one of the most respected herbs in Chinese tradition. The  result is a quiet, comforting coffee with depth: astragalus adds a subtle  sweetness and gentle nuttiness that enriches the cup’s smoothness. 

Tasting Notes

Aroma: Soft and reassuring. A light sweetness rises first, recalling wildflower  honey and toasted grains. There’s also a hint of vanilla and dried bean notes —  think split vanilla pod and the gentle scent of mung beans — woven into the  coffee’s natural aroma. 

Palate: Mild, soft, and rounded. Astragalus brings a delicate sweetness with a  faint nutty/legume character — sometimes compared to chickpea or sweet hay  — which sits beautifully with coffee’s mellow body. Natural caramel and malt  notes come through, and the overall flavour stays smooth, with no sharp edges.  You may notice a silkier, more rounded mouthfeel; astragalus is known for its  polysaccharides, which can lend a subtle sense of “body” and comfort to the  cup. 

Finish: Clean and soothing. A quiet sweetness lingers (as if a drop of agave had  been added — though nothing is), leaving a gentle, sustained warmth. No  obvious bitterness or harsh dryness — just a light, herbal-tea style aftertaste  that feels like being gently settled. 

Product Details 

Ingredient Origin: Made with high-quality astragalus root (Huang Qi) sourced  from the mountain plains of Inner Mongolia and Shanxi in northern China. We  use four-year-old plants — widely considered the ideal age for developing  balanced sweetness and character. In traditional texts, astragalus is often  described as a cornerstone herb, and it has been enjoyed as a nourishing  ingredient for over two thousand years. We select the northern variety, Bei Qi,  prized for its dense texture, natural sweetness, and subtle “bean-like” aroma.  Bringing this ancient root into coffee is our way of honouring the craft of  traditional herbal preparation — reimagined in a modern, drinkable form. 

Artisanal Process: Harvested in autumn, the roots are sliced and naturally air dried. We use raw astragalus (not pre-fried) to keep the flavour clean and  naturally sweet. To help it integrate beautifully with coffee, we then use a gentle  traditional method: light honey-roasting. The slices are brushed with wild honey  and briefly pan-roasted — a common technique in Chinese herbal processing,  used to enhance aroma and smoothness. This creates a soft caramelisation  that sits naturally alongside coffee’s roast character. Once cooled, the  astragalus is milled into a fine powder and blended with Arabica. The coffee is  roasted to a light–medium profile to preserve natural sweetness and bring out  toasted grain and nut notes that echo astragalus’ character. Each batch is  hand-blended under the supervision of both roasters and herbal specialists to  ensure an even, consistent distribution.

Packaging & Sustainability 

Presentation: A soft millet-yellow gift box, chosen to echo the herb’s name  and golden association (“Huang” meaning yellow). Inside are 8 neatly arranged  individual drip sachets for easy, single-cup brewing. 

Sustainability: Every packaging element is designed to reduce environmental  impact. The outer box uses post-consumer recycled paper and is fully  recyclable. Individual sachets use a thin recyclable film; the drip filter is made  from biodegradable, non-GMO corn fibre. 

Quality & Purity: No additives, flavourings, or sweeteners — just coffee and  astragalus root. Tested to be gluten-free and dairy-free, aligned with clean label standards. We take pride in a transparent supply chain, from astragalus  cooperatives in Inner Mongolia that follow fair-trade principles to roasting  facilities that partially use renewable energy. Every cup is a small meeting of  ancient wisdom and modern coffee craft — and a practical way to support  ethical sourcing and lower-impact production.