Product Overview
Monk Fruit Seeds Tea is a beverage made primarily from the seeds of monk fruit (Siraitia grosvenorii), a small green melon native to southern China. Monk fruit’s natural sweetness comes from compounds called mogrosides, which are 100–300 times sweeter than cane sugar but contain no calories. As a result, monk fruit extracts are often used as a natural sweetener for people managing diabetes or watching their weight. In regions like Guangxi and Guangdong, monk fruit seeds are also commonly added to herbal teas and soups.
In traditional Chinese medicine, monk fruit is prized for its cooling and soothing properties, particularly for relieving sore throats and coughs. After the monk fruit is dried, its seeds, flesh, and peel can all be used for tea. When brewed with just the seeds, the tea tends to have a lighter, more delicate flavor compared to using the whole fruit.
The seeds are typically dark brown or black after drying, with a hard, glossy surface. In terms of taste, the tea brewed from monk fruit seeds is naturally sweet but much milder than tea made with the fruit's flesh.
Brewing Guide：
To make a simple monk fruit seeds tea, rinse about 10–20 seeds. Place them in a teapot or a large mug. Pour 500–1000 ml of boiling water over the seeds, cover, and let them steep for 5 to 10 minutes. The tea will turn a light yellow color when ready to drink. You can rebrew the same seeds two or three times. For a stronger flavor, some people lightly crack the seeds before brewing, though this can add a slight herbal note.
If you prefer, you can combine monk fruit seeds with other ingredients like chrysanthemum flowers or goji berries to enhance the flavor and health benefits. This creates a more layered taste and a more soothing tea, especially good for dry throats or hot weather.