Dandelion Root Tea (Taraxacum officinale) — Roasted Pú Gōng Yīng Root, 170g Jar

Dandelion Root (Taraxacum officinale) is the dried, gently roasted root of a highly revered food herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), affectionately called Pó Pó Dīng (婆婆丁) in northern folk tradition. For generations, dandelion root has been prized as a bitter, cooling, and detoxifying herb, traditionally used to clear heat, support the Liver and Stomach, and promote the smooth flow of qi and fluids. Its nature is bitter, sweet, and slightly cold, making it a grounding yet clarifying herb for daily wellness rituals.

Key Selling Points

• Roasted dandelion root, ready for brewing
• Traditional heat-clearing food herb
• Bitter-sweet, gently cooling nature
• 170g resealable jar, 12-month shelf life
• No added sugar — natural root sweetness only

Quality & Sensory

Each batch is carefully dried and gently roasted to a deep amber-brown, preserving the root's firm, woody texture and warm, toasty aroma. When brewed, the pieces yield a rich, amber infusion with a pleasantly bitter opening and a smooth, subtly sweet, coffee-like finish — a grounding cup that deepens with longer steeping.

Technical Specifications

Usage Scenarios

• Daily morning or afternoon herbal tea
• Blended with chrysanthemum or honeysuckle
• Slow-simmered in seasonal soups
• Coffee alternative for a grounding cup
• Post-meal digestive tea ritual

Traditional Uses

In folk herbal practice, dandelion root is decocted into teas, soups, and gentle daily tonics to clear heat and support the body's natural detoxification. Northern Chinese households often brew Pó Pó Dīng root alone or blend it with chrysanthemum, honeysuckle, and goji berry for a light, bitter-sweet infusion. It also appears in spring congee and slow-simmered broths, where its toasty, earthy notes deepen the flavor of the pot.

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