Tie Pi Shi Hu Dried Dendrobium Stems 铁皮石斛干条 Soup Tea and Wine Herb

Tie Pi Shi Hu (铁皮石斛) dried stem sections, from Dendrobium officinale, a prized orchid herb in Chinese tradition. These whole dried stems are valued in TCM for their sweet, slightly cold nature and traditional association with nourishing yin and supporting fluid balance. Traditionally simmered in soups, steeped as tea, or infused in wine. Store sealed and refrigerated for freshness.

Key Selling Points

• Whole dried stems of Dendrobium officinale known in TCM as Tie Pi Shi Hu 铁皮石斛
• Plump stems traditionally selected for rich mucilaginous gel texture with minimal fiber
• Valued in TCM as a sweet slightly cold herb traditionally associated with nourishing yin and generating fluids
• Versatile raw form suitable for soup decoction tea steeping and wine infusion
• Sold as a raw agricultural product in multiple net weight options from 50g to 1000g

Quality & Sensory

Typically golden yellow to yellowish green with natural longitudinal ridges and a firm slightly springy texture. Quality stems feel dense and plump with a sticky gelatinous chew when prepared. Brewed or simmered liquid is typically light with a mild sweet grassy taste and a smooth slippery mouthfeel.

Technical Specifications

Usage Scenarios

• Simmer in soups with poultry pork or lean meat for a traditional herbal broth
• Steep a few stems in hot water as a daily herbal tea reusing them several times
• Add to congee or slow cooked dishes for traditional nourishing meals
• Infuse in liquor as a traditional Chinese herbal wine

Traditional Uses

In TCM theory Tie Pi Shi Hu is traditionally associated with the stomach and kidney channels and is used to nourish yin and promote fluid production. Traditionally simmered in double boiled soups with lean pork or chicken steeped repeatedly as tea or added to congee. Often paired with Mai Dong Ophiopogon or Goji berries in classic nourishing formulas and enjoyed during dry seasons.

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