Atone Tea

Atone Tea from Botanical Biohacking is a premium herbal tea representing an enhanced, premium version of the classical formula Huo Xiang Zheng Qi San (Agastache Powder to Rectify the Qi / Agastache to Rectify the Qi Decoction).

This well-established formula in Traditional Chinese Medicine releases the exterior, transforms dampness, regulates Qi, and harmonizes the middle jiao (digestive center). It addresses patterns where external pathogenic factors (such as wind-cold or summer damp-heat) combine with internal damp accumulation, often leading to symptoms like headache, chest stuffiness, abdominal distension, nausea, vomiting, loose stools, or general heaviness and lethargy—particularly common during hot, humid seasons or after exposure to damp environments.

Atone Tea is especially suited for acute dampness attacks (sudden onset patterns of turbid damp obstructing the Spleen and Stomach, with digestive upset, bloating, or discomfort) and as a supportive measure to prevent overheating or damp accumulation in summer (helping to clear summer damp, dispel turbidity, and maintain smooth Qi flow during warm, humid conditions).

The premium batch highlights include:

•  Herba Agastaches (Huo Xiang) with a high leaf-to-stem ratio for enhanced aromatic potency.

•  Wildcrafted Pericarpium Arecae (Da Fu Pi / ZS) from the Xinjiang region.

•  All herbs fresh and sulfur-free.

•  Rigorous testing for active ingredients, water content, and bacteria.

Processing involves grinding, sieving (with regrinding of thicker materials for consistency), further drying, and UV sterilization before careful packing—ensuring optimal dissolution and potency in tea form.

Ingredients: Herba Agastaches Seu Pogostemi (Huo Xiang), Folium Perillae Frutescentis (Zi Su Ye), Radix Angelicae Dahuricae (Bai Zhi), Pericarpium Arecae Catechu (Da Fu Pi), Rhizoma Atractylodis Macrocephalae (Bai Zhu), Sclerotium Poriae Cocos (Fu Ling), Rhizoma Pinelliae Preparata (Zhi Ban Xia), Cortex Magnoliae Officinalis (Hou Po), Radix Platycodi Grandiflori (Jie Geng), Pericarpium Citri Reticulatae (Chen Pi), Radix Glycyrrhizae Uralensis (Gan Cao).

Preparation: Place 1–2 teabags into a mug and add 1 cup of boiling water. Cover and steep for 2 minutes for the first brew, then 1 additional minute for subsequent brews. Re-brew the same teabags throughout the day with boiling water until the flavor fades.

Storage: Keep in a cool, dry place away from direct sunlight. Seal tightly and refrigerate after opening. Finish within one month after opening for best quality.