Wu Jia Pi (Acanthopanax gracilistylus) — Dried Food Herb Bark for Tea & Soup

Wu Jia Pi (Acanthopanax gracilistylus) is the dried root bark of a traditional food herb known in Traditional Chinese Medicine (TCM) as Wǔ Jiā Pí (五加皮). Also called Slenderstyle Acanthopanax Bark, Wu Jia Pi has been prized for centuries as a warming, strengthening herb used to support the sinews and bones, dispel dampness, and nourish the Liver and Kidneys. Its nature is pungent, bitter, and warm, making it a robust yet balanced herb for supporting physical vigor and comfortable movement.

Key Selling Points

• Traditional food herb for sinew and bone support
• Dried Wu Jia Pi root bark
• Acanthopanax gracilistylus
• Suitable for tea, soup, and decoction
• Clean, sulfur-free quality

Quality & Sensory

Each batch is carefully harvested and dried to preserve its pale brownish-grey color, fibrous texture, and mild earthy aroma. When decocted, the bark releases a warm, slightly bitter and pungent flavor with a subtle sweetness, adding depth to broths and infusions without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Decoction with other herbs
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Wu Jia Pi is decocted into soups, tonics, and medicinal wines to support the sinews and bones, dispel dampness, and promote physical vigor. It is a common ingredient in bone-strengthening soup packs, where it pairs with ingredients like du zhong, niu xi, and goji berry. As a tea, it is brewed alone or blended with other warming herbs for a robust, earthy infusion.

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