Dandelion Root Tea (Taraxacum officinale) — Dried Pú Gōng Yīng Root, Loose Herbal Tea

Dandelion Root Tea (Taraxacum officinale) is the dried root of a widely revered food herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), also affectionately called Pó Pó Dīng (婆婆丁). For generations, dandelion root has been prized as a gentle, clearing, and liver-supporting herb, traditionally used to cool internal heat, support digestion, and promote the smooth flow of qi and fluids. Its nature is bitter, sweet, and slightly cold, making it a mild yet effective herb for soothing the Liver and Stomach while harmonizing the body's natural detoxification pathways.

Key Selling Points

• Traditional liver-clearing food herb
• Dried dandelion root, new-crop quality
• Taraxacum officinale
• Low-temperature slow-baked for aroma
• Loose bulk format for daily brewing

Quality & Sensory

Each batch is carefully low-temperature slow-baked to preserve its warm tan-brown color, firm woody texture, and gentle toasted earthy aroma. When brewed, the root yields a smooth, amber infusion with a mildly bitter opening that softens into a subtle sweetness, leaving a clean, roasted finish reminiscent of coffee alternatives.

Technical Specifications

Usage Scenarios

• Daily herbal tea brewing
• Blended with chrysanthemum or goji berry
• Morning liver-support ritual
• Seasonal spring cleansing tea
• Coffee-free roasted root beverage

Traditional Uses

In folk herbal practice, dandelion root is decocted into daily teas, simmered into soups, and blended with ingredients like chrysanthemum, honeysuckle, and goji berry for seasonal nourishment. It is a common ingredient in spring cleansing formulas, where it is brewed alone or paired with other cooling herbs to support the Liver and promote gentle internal balance. In some regional traditions, the roasted root is steeped as a warming, coffee-like beverage enjoyed throughout the day.

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