Sichuan Mai Dong (Ophiopogon japonicus) — Hand-Selected Large-Grain Dried Root for Tea & Soup

Sichuan Mai Dong (Ophiopogon japonicus) is the dried tuberous root of a highly revered traditional food herb known in Traditional Chinese Medicine (TCM) as Mài Dōng (麦冬), also called Dwarf Lilyturf Root. Grown in Mianyang, Sichuan, and hand-selected for its plump, large grains, Mai Dong has been prized for centuries as a gentle yin-nourishing herb used to moisten dryness, support fluids, and calm the spirit. Its nature is sweet, slightly bitter, and slightly cold, making it a mild yet profoundly nourishing herb for soothing the Heart and Lung, nourishing yin, and harmonizing the body through the seasons.

Key Selling Points

• Hand-selected large-grain Sichuan Mai Dong
• Traditional yin-nourishing food herb
• Ophiopogon japonicus tuberous root
• Naturally sun-dried, no sulfur processing
• Suitable for tea, soup, and congee

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale ivory to light amber color, plump spindle-shaped body, and smooth, slightly translucent texture. The roots carry a mild, earthy aroma with a faintly sweet note. When decocted or brewed, they soften and release a gentle, subtly sweet infusion with a smooth, moistening mouthfeel that adds quiet depth to teas and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Congee and grain porridge
• Seasonal slow-cooking
• Daily hydrating infusion

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 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 that is enjoyed as part of everyday wellness routines.

FAQ Q&A