Mai Dong (Ophiopogon japonicus) Dried Root — Sichuan Ophiopogon for Tea & Soup

Mai Dong (Ophiopogon japonicus), also known as Mài Mén Dōng (麦门冬) or Dwarf Lilyturf Root, is the dried tuberous root of a highly revered traditional food herb in Traditional Chinese Medicine (TCM). For centuries, Mai Dong has been prized as a gentle yin-nourishing and fluid-generating herb, traditionally used to moisten dryness, soothe the throat, and support the Heart and Lung systems. Its nature is sweet, slightly bitter, and slightly cold, making it a mild yet profoundly nourishing herb for daily wellness. This Sichuan-grown, sulfur-free dried root is sold as an edible agricultural product, suitable for teas, soups, and congee.

Key Selling Points

• Traditional yin-nourishing food herb (药食同源)
• Sulfur-free, sun-dried Sichuan Mai Dong
• Ophiopogon japonicus tuberous root
• Suitable for tea, soup, and congee
• 500g value pack of premium dried root

Quality & Sensory

Each batch is carefully sun-dried to preserve its pale yellowish-white color, plump spindle shape, and smooth, slightly translucent texture. The dried roots carry a mild, earthy aroma with a hint of sweetness. When decocted or simmered, they soften and release a gentle, subtly sweet flavor with a smooth, moistening mouthfeel, adding body to broths and teas without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Chinese-style soup and broth
• Congee and grain porridge
• Seasonal dry-season nourishment
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Mai Dong is decocted into soups, congee, and gentle tonics to support daily nourishment, especially during dry seasons. It is a classic ingredient in autumn and winter soup packs, where it pairs with ingredients like Yu Zhu (Polygonatum odoratum), lily bulb, goji berry, and jujube. As a tea, it is brewed alone or blended with chrysanthemum, wolfberry, and rock sugar for a light, mildly sweet infusion. In TCM, Mai Dong enters the Heart, Lung, and Stomach channels, where it is traditionally used to nourish yin, generate fluids, and moisten dryness.

FAQ Q&A