Honeysuckle tea (Jin Yin Hua / 金银花) is a highly regarded, caffeine-free herbal infusion in traditional Chinese medicine. Sourced primarily from the dried flower buds of Lonicera japonica, this tea is celebrated for its delicate, naturally sweet flavor, subtle honey aroma, and traditional cooling properties used to combat colds, inflammation, and sore throats. Brewing Guide & Tips • Water Temperature: Use freshly boiled water brought to roughly 90°C–95°C (194°F–203°F). • Portion: Add 2 to 3 grams (about 1–2 teaspoons) of dried flowers per cup. • Steeping Time: Let the buds steep for 3 to 5 minutes. The tea liquor will turn a clear, soft yellow. If left to sit for several hours, the rich chlorogenic acid may naturally react and shift the hue to a deep green color, which is completely safe. • Blends: Honeysuckle matches beautifully with raw honey or dried chrysanthemum flowers (Ju Hua) for a traditional heat-clearing blend