Wuzhimaotao Fuling Gao (Steamed Herbal Paste) — Food-Herb Moisture-Release Herbal Paste, 160g

Wuzhimaotao Fuling Gao is a steamed herbal paste (膏方) built around Wǔ Zhǐ Máo Táo (五指毛桃, Radix Fici Simplicissimae) and Fú Líng (茯苓, Poria cocos), two deeply respected food herbs in Traditional Chinese Medicine (TCM). Wuzhimaotao, often called the 'Southern Ginseng,' is prized as a qi-supporting, dampness-transforming herb with a gentle coconut-like aroma, while Fuling has been honored for centuries as a neutral, spleen-harmonizing fungus used to drain dampness and quiet the spirit. Blended with mulberry, adzuki bean, coix seed, euryale seed, Chinese yam, and ageratum, this ready-to-eat paste is traditionally prepared for the Sanfu (三伏天) summer season, when warmth, heaviness, and humidity settle in the body.

Key Selling Points

• Centered on Wuzhimaotao and Fuling, two classic food-herb (药食同源) ingredients
• Steamed paste (蒸制膏方) crafted in the traditional slow-cook manner
• Blended with mulberry, adzuki bean, coix seed, euryale seed, yam, and ageratum
• Ready to eat — no decocting or simmering required
• Traditionally prepared for Sanfu summer dampness and seasonal nourishment

Quality & Sensory

Each jar holds a deep amber-to-dark-brown paste with a glossy, dense body and a smooth, spoonable texture. The aroma carries the soft coconut-like warmth of Wuzhimaotao layered over the earthy, faintly sweet notes of Fuling and coix seed. On the tongue it is rich and mildly sweet, with a gentle herbal finish from ageratum and a subtle tartness from mulberry — a balanced, comforting taste that lingers without being cloying.

Technical Specifications

Usage Scenarios

• Daily spoonful during the Sanfu summer season
• A convenient ready-to-eat herbal paste for busy mornings
• Seasonal dampness support in humid climates
• A gentle addition to a food-herb wellness routine
• Shared with family as a traditional summer nourishment

Traditional Uses

In folk herbal practice, pastes like this are prepared during the Sanfu period, when heat and dampness are at their peak and the body feels heavy, sluggish, or unsettled. Wuzhimaotao is traditionally simmered into soups and tonics across southern China, where it is valued for supporting qi and easing dampness; Fuling is a staple of classical formulas such as Si Jun Zi Tang and is often paired with coix seed and adzuki bean in congee and soup. Here, these ingredients are slow-steamed into a spoonable paste — a modern, ready-to-eat form of the old summer decoction, taken by the spoonful as part of a seasonal food-therapy ritual.

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