Pian Jiang Huang Slices (Curcuma wenyujin) — Dried Food Herb for Tea & Soup

Pian Jiang Huang Slices (Curcuma wenyujin) are the dried rhizome slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Piàn Jiāng Huáng (片姜黄). Also called Wenyujin or Mao Jiang Huang, this golden rhizome has been prized for centuries as a warming, qi-moving herb used to invigorate blood, ease stagnation, and support the free flow of energy through the body. Its nature is pungent, bitter, and warm, making it a gently activating herb for soothing the Liver, moving qi, and warming the middle burner.

Key Selling Points

• Traditional qi-moving and blood-invigorating food herb
• Dried Pian Jiang Huang rhizome slices
• Curcuma wenyujin
• Suitable for tea, soup, and daily decoction
• Sun-dried, clean, uniform slices

Quality & Sensory

Each batch is carefully sliced and sun-dried to preserve its deep golden-yellow color, firm texture, and warm, spicy aroma. When decocted, the slices release a pungent, slightly bitter flavor with a lingering warmth, adding depth to broths and infusions without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Daily decoction
• Seasonal warming tonic
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Pian Jiang Huang is decocted into soups, teas, and warming tonics to support the free flow of qi and blood, especially during cold or damp seasons. It is a common ingredient in medicinal food soups, where it pairs with ingredients like ginger, jujube, and goji berry. As a tea, it is brewed alone or blended with other warming herbs for a pungent, gently activating infusion.

FAQ Q&A