It originated in Asia and is most commonly found growing wild in Korea, Vietnam, Southern China, Taiwan, Japan, Myanmar, and India.
With its shiny green leaves and heavily fragrant white summer flowers, it is widely used in gardens in warm temperate and subtropical climates, and as a houseplant in temperate regions.
It has been in cultivation in China for at least a thousand years, and was introduced to English gardens in the mid 18th century.
Many varieties have been bred for horticulture, with low growing, and large-and long-flowering forms.
The fruit is used as a yellow dye, which is used for clothes and food.
Tea brewing method –
1. Rinse the herbs with cold running water then soak it for 30min.
2. Water : Herbs ( 2liters : 30g )
3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Roots, Seeds or Fruits : 1hr – 2hr / Loose leaves : 10min-30min )
**Keep refridgerated and drink the tea hot or cold