1. Paragraph 1 of Article 2 of the "National Food Safety Standard" uses edible parts of plants or edible fungi as raw materials except tea leaves, with or without the addition of other breakfast food raw materials and/or food Additives are processed into powdered, bagged and compressed products that can be consumed by brewing, soaking or boiling.

2. Mixed substitute teas in Paragraph 2 of Article 2 include substitute teas containing the edible parts of two or more plants, edible fungi or other food raw materials.

3. The raw materials should be free from deterioration, odor, coloration, and other inclusions; they should comply with relevant standards.

4. Various flower and fruit (real) ingredients should be edible, and the added flavors and spices should be allowed in food and comply with relevant national standards.

5. Packaging materials and containers should not affect product quality and comply with relevant standards. Substitute tea is usually used to replace traditional tea and can be made from various medicinal materials, such as mulberry leaf tea, chrysanthemum tea, rose tea, etc., with different medicinal properties and is widely used in the field of medical care. In addition, some alternative teas do not contain caffeine and are more suitable for drinking at night to avoid affecting sleep.