Sichuan Ophiopogon Root 250g Jar Unsulfured Dried Herb for Tea and Soup

Sichuan Ophiopogon Root, known in TCM as Mai Dong (麦冬), from Ophiopogon japonicus, is a dried root tuber prized in traditional herbal practice. In TCM theory it is sweet and slightly cold, entering the Heart, Lung, and Stomach channels, and is traditionally used to nourish yin and moisten dryness. Supplied as unsulfured dried root in a 250g jar, it is commonly simmered in water, added to soups, or combined with goji berries for daily herbal tea.

Key Selling Points

• Dried root tuber of Ophiopogon japonicus from Sichuan
• Known in TCM as Mai Dong (麦冬)
• Unsulfured processing with no sulfur fumigation
• 250g jar suitable for tea, soup, and decoction
• Traditionally used to nourish yin and moisten dryness

Quality & Sensory

The dried root tubers are typically pale yellowish to light brown, firm and slightly plump with a smooth surface. They have a mild, faintly sweet earthy aroma. When simmered or brewed, the liquid is typically light amber with a gentle sweet taste and soft, chewable texture.

Technical Specifications

Usage Scenarios

• Simmered as a solo herbal tea or decoction
• Combined with goji berries in daily tea
• Added to soups and congee
• Used in seasonal cooling herbal blends

Traditional Uses

In TCM theory, Mai Dong is traditionally used to nourish yin, moisten the Lungs, and support fluid production. It is commonly simmered alone or paired with herbs such as goji berries, lily bulb, or American ginseng in teas, soups, and congee. Folk practice often uses it in autumn and dry-season preparations to support throat and lung comfort.

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