Xiang Fu (Cyperus rotundus) — Dried Raw Cyperus Rhizome, Food Herb for Tea & Soup

Xiang Fu (Cyperus rotundus) is the dried rhizome of a traditional food herb known in Traditional Chinese Medicine (TCM) as Xiāng Fù (香附), also called Cyperus Rhizome or Nutgrass Rhizome. For centuries, Xiang Fu has been prized as a qi-regulating, Liver-soothing, and middle-warming herb, traditionally used to ease stagnation, support emotional balance, and harmonize the flow of qi and blood. Its nature is acrid, slightly bitter, and neutral, making it a gentle yet effective herb for smoothing the Liver, regulating qi, and comforting the middle burner.

Key Selling Points

• Traditional qi-regulating food herb
• Dried raw Cyperus rotundus rhizome
• New-crop, freshly dried quality
• Suitable for tea, decoction, and soup
• Sourced from Anhui, China

Quality & Sensory

Each batch is carefully dried to preserve its light brown to dark brown color, firm texture, and mild, earthy aroma with a subtle nutty note. When decocted, the rhizome yields a gentle, slightly bitter and aromatic infusion that blends well with other herbs, adding depth to teas and broths without overpowering the blend.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Traditional decoctions
• Chinese-style soup and broth
• Seasonal wellness formulas
• Daily food-herb nourishment

Traditional Uses

In folk herbal practice, Xiang Fu is decocted into teas, soups, and gentle tonics to support the smooth flow of qi and soothe the Liver. It is a common ingredient in formulas for emotional balance and digestive comfort, often paired with ingredients like Chen Pi, Bai Shao, and Chai Hu. As a daily tea, it is brewed alone or blended with rose bud and mint for a light, aromatic infusion.

FAQ Q&A