Nine-Steamed Nine-Dried Polygonatum Root Slices Vacuum Ready-to-Eat 200g Jiuhuashan Huang Jing

Nine-Steamed Nine-Dried Polygonatum Root, known in TCM as Huang Jing (黄精), from Polygonatum species, is a prepared root product from Jiuhuashan. The root is processed through nine cycles of steaming and drying, a traditional method used to mellow its character. In TCM theory, Huang Jing is sweet and neutral, entering the Spleen, Lung, and Kidney channels, and is traditionally associated with nourishing Yin and supporting Qi. It is commonly enjoyed as a ready-to-eat slice, tea, or soup addition.

Key Selling Points

• Prepared from Polygonatum root, known in TCM as Huang Jing (黄精)
• Traditional nine-steaming and nine-drying processing method
• Vacuum-sealed ready-to-eat slices in 10g individual packets
• Sourced from Jiuhuashan, a well-known Huang Jing growing region
• Traditionally used in TCM for Yin and Qi support

Quality & Sensory

The slices are typically dark brown to black with a soft, slightly sticky texture from the nine-steaming process. They have a mild, sweet, earthy aroma and a mellow, sweet taste without harsh bitterness. When brewed or simmered, the liquid is typically dark amber and smooth.

Technical Specifications

Usage Scenarios

• Ready-to-eat as a daily herbal snack
• Simmered as a solo herbal tea or decoction
• Added to soups and congee
• Combined with other herbs in traditional tonic formulas

Traditional Uses

In TCM theory, Huang Jing is traditionally used to nourish Yin, support Qi, and benefit the Spleen, Lung, and Kidney. It is commonly prepared as a decoction, added to congee, or simmered in soups. Traditional pairings include Goji berry, Chinese yam, and Astragalus. The nine-steaming and nine-drying method is a classic processing technique used to reduce raw harshness and improve digestibility.

FAQ Q&A