Fu Xiao Mai (Triticum aestivum) — Dried Light Wheat Grain, Food-Herb for Tea & Soup

Fu Xiao Mai (Triticum aestivum), also known as Floating Wheat or Light Wheat, is the dried, shriveled, immature wheat grain long revered in Traditional Chinese Medicine (TCM) as Fú Xiǎo Mài (浮小麦). For centuries it has been prized as a gentle, astringent, spirit-calming food herb, traditionally used to check excessive perspiration, ease restlessness, and support the Heart and Lung channels. Its nature is sweet, cool, and light, making it a mild yet quietly effective herb for daily food-therapy nourishment.

Key Selling Points

• Traditional astringent food herb for daily nourishment
• Dried light wheat grain (Triticum aestivum)
• New-crop, un-smoked, clean agricultural quality
• Suitable for tea, congee, and soup
• Food-herb ingredient for seasonal food therapy

Quality & Sensory

Each batch is gently dried to preserve its pale golden-tan color, light hollow texture, and faint toasted grain aroma. The grains are small, plump yet airy, and float readily when stirred into water. When simmered, they yield a soft, mildly sweet, grain-like infusion with a clean, comforting finish that blends easily with other herbs.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Congee and grain porridge
• Chinese-style soup and broth
• Seasonal food-therapy tonics
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Fu Xiao Mai is decocted into teas, congee, and gentle soups to support daily balance during warm or restless seasons. It is a common ingredient in calming tea blends, where it pairs with ingredients like jujube, licorice, and lily bulb. As a congee, it is simmered with rice or millet for a light, soothing grain dish; as a tea, it is brewed alone or blended with other food herbs for a mild, subtly sweet infusion.

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