Premium Prepared Rehmannia Root Shu Di Huang 500g Traditional Nine Steams Nine Sundry Slices for Herbal Wine and Decoction

Prepared Rehmannia Root, known in TCM as Shu Di Huang (熟地黄), is the processed root of Rehmannia glutinosa. These selected slices are prepared using the traditional nine steams and nine sundries method, giving them a deep dark color and rich character. In TCM theory, Shu Di Huang is sweet in flavor and slightly warm in nature, traditionally associated with nourishing the blood and supporting the liver and kidney channels. Commonly used in decoctions, herbal wine, and classic formulas, it should be used according to traditional guidance.

Key Selling Points

• Premium grade Shu Di Huang slices selected from Jiaozuo, a renowned traditional origin for Rehmannia glutinosa
• Prepared using the classical nine steams and nine sundries processing method
• Botanical source Rehmannia glutinosa with root slices cut for convenient decoction and infusion
• Traditionally associated in TCM with nourishing blood and supporting liver and kidney channels
• Suitable for herbal wine, soups, and classic decoction preparations

Quality & Sensory

The slices typically show a deep blackish-brown color with a dense, moist-looking texture and a subtle sweet, earthy aroma. When simmered or steeped in wine, they typically release a mellow, sweet, slightly sticky taste characteristic of well-prepared Shu Di Huang.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions and tonic soups
• Steep slices in liquor to make traditional herbal wine
• Add to slow-cooked congee or nourishing broths
• Combine with other tonic herbs in classic TCM formulas

Traditional Uses

In traditional Chinese practice, Shu Di Huang is a core herb in classic blood-nourishing and kidney-tonifying formulas such as Si Wu Tang and Liu Wei Di Huang Wan. It is traditionally simmered in decoctions, cooked into soups with lean meats or black beans, or steeped in liquor for seasonal tonic use. Practitioners often pair it with Dang Gui, Shan Yao, or Shan Zhu Yu in traditional preparations.

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