Sichuan Mai Dong Dried Ophiopogon Root 500g Sulfur-Free TCM Herbal Tea and Soup Ingredient

Sichuan Mai Dong (麦冬), the dried tuberous root of Ophiopagon japonicus, is a classic yin-nourishing herb in Traditional Chinese Medicine. In TCM theory it is sweet and slightly bitter in flavor and slightly cold in nature, traditionally associated with the heart, lung, and stomach channels. These sulfur-free dried roots are suited for decoctions, herbal teas, and culinary use.

Key Selling Points

• Authentic Sichuan-grown Mai Dong, a prized regional source of Ophiopogon root
• Sulfur-free drying preserves the natural character of the root
• In TCM theory Mai Dong is sweet, slightly bitter, and slightly cold
• Traditionally used to nourish yin and moisten the lung
• Versatile for decoctions, herbal teas, congee, and slow-cooked soups

Quality & Sensory

Typically the dried roots are spindle-shaped with a yellowish-white to pale yellow surface, semi-translucent texture, and a faint herbal aroma. When simmered, they yield a mild, slightly sweet taste with a subtle bitter note.

Technical Specifications

Usage Scenarios

• Simmer into traditional herbal decoctions
• Brew as a mild daily herbal tea
• Add to congee or slow-cooked soups
• Combine with other herbs in seasonal tonic recipes

Traditional Uses

In TCM practice Mai Dong is traditionally used to nourish yin, moisten the lung, and benefit the stomach. It is commonly paired with herbs such as Sha Shen, Yu Zhu, or Gan Cao in decoctions and soups, and is a familiar ingredient in autumn and winter herbal teas and congee recipes.

FAQ Q&A