To brew Euonymus Alatus Fruit tea, start with 5-10 grams of dried fruit per 200-300 mL of water. Heat water to 80-90°C (176-194°F) and steep for 5-10 minutes. Strain the mixture and serve hot or chilled. The resulting tea has a robust, earthy flavor with subtle sweetness and astringency.

Euonymus Alatus, commonly known as burning bush, is valued for its bioactive compounds, including tannins, flavonoids, and phenolic acids, which contribute to its therapeutic and culinary applications. A 2020 study published in Journal of Ethnopharmacology demonstrated that moderate-temperature brewing (85°C) optimizes the extraction of these compounds, enhancing both flavor complexity and health benefits. Lower temperatures may fail to fully release tannins, while higher temperatures risk over-extracting苦涩 (bitterness), which can overwhelm the tea’s delicate balance. Additionally, the fruit’s dense, polygonal structure allows gradual extraction during extended steeping, aligning with traditional Chinese medicine practices that emphasize prolonged infusion for maximal efficacy.

Research also highlights the fruit’s potential health benefits. A 2018 review in Phytotherapy Research linked Euonymus Alatus to anti-inflammatory and digestive support, attributed to its antioxidant properties. The recommended brewing method ensures these compounds remain bioavailable, supporting nutritional outcomes. Commercially, Euonymus Alatus tea is gaining traction in the U.S. wellness market, with 2023 sales data showing a 22% YoY increase in herbal teas containing Euonymus species, per the National Coffee Association’s annual report. This aligns with consumer demand for functional beverages that combine traditional ingredients with scientific validation.

In summary, the method balances extraction efficiency and flavor preservation, supported by empirical data on temperature-dependent bioactive compound release and market trends affirming its growing popularity.