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Also known as: Black Wolfberry, Hei Gou Qi, Himalayan Goji, Wild Black Goji, Russian Box Thorn.
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Scientific name: Lycium ruthenicum (A rare, wild-growing relative of the common red goji, found in the high-altitude, arid regions of the Tibetan Plateau).
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What it’s known for: Its "Anthocyanin Abundance." Black Goji is the richest known plant source of OPCs (Oligomeric Proanthocyanidins)—the same powerful antioxidants found in blueberries and grapes, but in much higher concentrations.
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Flavor Profile: Subtle, mild, and less sweet than the red variety. It has a delicate earthy-berry flavor with a slightly tart finish.
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How to prepare: To preserve its delicate nutrients, steep 5–10 berries in warm water (50°C–75°C). Do not use boiling water, as extreme heat can destroy the precious anthocyanins.
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The "Magic" Transformation: The tea is a natural pH indicator. In alkaline water, it turns a brilliant Indigo Blue; add a drop of lemon juice (acid), and it instantly transforms into a vibrant Vivid Pink or Purple.
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How it’s used: A sophisticated, color-changing Gourmet Tea; a natural, plant-based food colorant for specialty desserts and "Galaxy" mocktails; a nutrient-dense topper for breakfast bowls; and a prized botanical in traditional high-altitude wellness practices.
