Dried Cimicifuga Rhizome Sheng Ma 500g Traditional Chinese Herb for Decoction and Herbal Tea

Dried Cimicifuga Rhizome, known in TCM as Sheng Ma (升麻), from Cimicifuga foetida or related species, supplied as dried rhizome pieces. In TCM theory it is considered pungent, slightly sweet, and slightly cold, traditionally associated with releasing the exterior and raising yang qi. Traditionally used in decoctions and herbal formulas. Consult a qualified practitioner before use.

Key Selling Points

• Dried Sheng Ma (升麻) rhizome pieces from the current harvest
• Botanical source Cimicifuga species, a classic TCM herb
• Traditionally associated with releasing the exterior and raising yang qi in TCM theory
• Dried and processed for convenient decoction or herbal tea preparation
• Supplied as a 500g bag of Chinese raw herbs

Quality & Sensory

Typically the dried rhizome pieces are irregular and knobby with a brownish exterior and lighter cut surface. The texture is hard and fibrous, with a faint earthy aroma and a traditionally pungent, slightly bitter taste when decocted.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal decoctions
• Brewed as a mild herbal tea with other TCM herbs
• Added to soup packs in traditional seasonal cooking
• Used in herbal formulas under practitioner guidance

Traditional Uses

In TCM practice, Sheng Ma is traditionally used in decoctions, often paired with herbs such as Chai Hu or Ge Gen in classic formulas. It is traditionally associated with supporting the body's exterior release and lifting yang qi. Folk use includes seasonal decoctions and herbal teas, typically simmered 10-20 minutes with other botanicals.

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