Sophora japonica is the bud of Sophora japonica, also known as Sophora japonica, Sophora japonica, Sophora japonica and Sophora japonica seeds. It is produced in all regions of China, mainly in Liaoning, Hebei, Henan, Shandong and other places. Harvest in summer when flowers bloom or buds form, dry in time, and remove branches, stems and impurities. The former is called "Sophora japonica" and the latter is called "Sophora japonica".

Sophora japonica: shriveled and curled, with scattered petals. Calyx completely campanulate, yellow-green, apex 5-lobed; 5 petals, yellow or yellow-white, 1 larger, nearly round, slightly concave at the apex, and the other 4 petals are oblong. Stamens 10, 9 of which are United at the base, and filaments are slender. Pistil cylindrical, curved. Lightweight. Slight breath and bitter taste.

Sophora japonica: oval or ovoid, 2 ~ 6 mm long, 2 ~ 6 mm in diameter, with several longitudinal stripes on the lower part of calyx. Above the calyx are yellow and white unopened petals with small pedicels. Light weight, it will break when twisted by hand. Slight gas and bitter taste.

Collocation of Sophora japonica tea

1, Sophora japonica and Sanguisorba officinalis tea: Wash Sophora japonica and Sanguisorba officinalis and drain the water; Put them in the pot and pour some water; Bring to a boil with high fire, and cook with medium and small fire for 10~ 15 minutes; Pour it into a cup and drink tea.

2. Flos Sophorae Immaturus and Fructus Gardeniae tea: Wash Flos Sophorae Immaturus and Fructus Gardeniae and drain; Put Flos Sophorae Immaturus and Fructus Gardeniae into a teacup and pour boiling water; Cover the cup and brew for 8~ 15 minutes; Stir well and serve.

3. Flos Sophorae Immaturus Chrysanthemum Tea: Wash Flos Sophorae Immaturus and Flos Chrysanthemi with water and drain; Put it in a pot and pour in a proper amount of water; Bring the fire to a boil, and turn it to low heat for 5~ 10 minutes; Pour into a cup and serve.