Astragalus is a hardy perennial native to northern and eastern China, where it grows in open grasslands and sandy soils under wide skies. The plant carries rows of small oval leaflets along slender stems, giving it a soft, feathery look. In season, it sends up pale yellow, bell-shaped flowers before directing its energy back underground to its long, tapering root.
It is this root that is harvested, sliced, and carefully dried for tea. Inside, it reveals a yellowish-white interior and a firm, fibrous texture. In the cup, Astragalus produces a clear golden infusion with a mild, gently sweet taste and a smooth, earthy finish that feels steady and grounding.
