Lemongrass Cut (Cymbopogon citratus) — Dried Food Herb for Tea & Soup, 500g

Lemongrass Cut (Cymbopogon citratus) is the dried stalk and leaf segments of a fragrant food herb known in Traditional Chinese Medicine (TCM) as Níng Méng Cǎo (柠檬草), also called Xiang Mao (香茅). Long prized across Southeast Asia and southern China as a warming, aromatic herb, lemongrass is traditionally used to dispel dampness, ease the stomach, and refresh the senses. Its nature is pungent and warm, making it a bright yet gentle herb for daily teas, broths, and seasonal cooking.

Key Selling Points

• Traditional aromatic food herb
• Dried lemongrass stalk and leaf segments
• Cymbopogon citratus
• Low-temperature slow-dried for aroma retention
• Suitable for tea, soup, and culinary use

Quality & Sensory

Each batch is carefully cut and low-temperature slow-dried to preserve its pale green-gold color, fibrous texture, and vivid citrus aroma. When brewed, the segments release a bright, lemony fragrance with a clean, slightly grassy sweetness and a gentle warming finish, lending a refreshing lift to teas and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea and floral tea blends
• Chinese-style soup and broth
• Southeast Asian cooking and curry
• Seasonal aromatic infusions
• Culinary herb pairing

Traditional Uses

In folk herbal practice, lemongrass is decocted into teas, soups, and warming broths to dispel dampness and refresh the body during humid seasons. It is a common ingredient in southern Chinese and Southeast Asian kitchens, where it pairs with ginger, jujube, and mint. As a daily tea, it is brewed alone or blended with chrysanthemum and honey for a light, citrus-forward infusion.

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