North Bupleurum Root Chai Hu 500g Dried Sichuan Herb for Tea and Decoction

North Bupleurum Root, known in TCM as Chai Hu (柴胡), from Bupleurum chinense, offered as naturally sun-dried whole root pieces. In TCM theory Chai Hu is acrid and slightly cold in nature and traditionally associated with the liver and gallbladder channels. This 500g pack is sold as a food-grade raw herb for tea, wine infusion, and decoction use. Store in a cool dry place, and special populations should consult a professional before use.

Key Selling Points

• Authentic North Bupleurum root sourced from Sichuan
• Identified as Bupleurum chinense known as Chai Hu in TCM
• Naturally sun-dried whole root pieces with no further processing
• Traditionally valued in TCM for harmonizing and releasing patterns
• Suitable for herbal tea wine infusion and decoction preparation

Quality & Sensory

Typically the dried root pieces are light brown to grayish brown with a fibrous texture and slightly twisted appearance. The aroma is mildly herbaceous and earthy, and decocted liquid typically carries a light bitter taste with a faint aromatic note.

Technical Specifications

Usage Scenarios

• Simmer into a traditional herbal decoction
• Steep as a light daily herbal tea
• Infuse in liquor for a traditional herbal wine
• Combine with other herbs in seasonal soup preparations

Traditional Uses

In TCM practice Chai Hu is traditionally used to harmonize the exterior and interior and to soothe liver qi stagnation. It is a classic component of formulas such as Xiao Chai Hu Tang and is commonly paired with scutellaria pinellia or white peony. Traditional preparation involves simmering the root in water for decoction or steeping it lightly for tea.

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