Roasted Dandelion Leaf Tea Pu Gong Ying 50g Bottle or 250g Jar Loose Herbal Tea

Roasted Dandelion Leaf Tea, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum mongolicum or Taraxacum officinale. This loose leaf herbal tea is made from gently roasted dandelion leaves, a traditional Chinese botanical valued in TCM theory for its bitter, sweet, and cold nature associated with the Liver and Stomach channels. Traditionally used to support gentle internal balance, it is commonly prepared as a simple daily infusion or decoction. Store refrigerated and enjoy as a caffeine-free herbal beverage.

Key Selling Points

• Made from roasted dandelion leaves, a classic Chinese herbal tea ingredient
• Known in TCM as Pu Gong Ying (蒲公英) and traditionally associated with Liver and Stomach channels
• Gently pan-roasted to reduce raw bitterness and develop a warm, toasty aroma
• Caffeine-free loose herbal tea suitable for daily infusion or decoction
• Available in 50g bottle, 250g jar, and 100g, 250g, or 500g bulk bags

Quality & Sensory

The roasted leaves are typically dark green to brownish-green with a dry, brittle texture and a warm, lightly toasted herbal aroma. When brewed, the liquor is usually golden amber with a mildly bitter, earthy taste and a smooth roasted finish. Characteristics may vary slightly by batch.

Technical Specifications

Usage Scenarios

• Daily herbal tea brewed with hot water
• Combined with other mild herbs in a decoction
• Added to soups or congee as a culinary herb
• Seasonal spring food and tea use

Traditional Uses

In TCM theory, Pu Gong Ying is traditionally used as a bitter, cold herb associated with clearing heat and supporting Liver and Stomach balance. It is commonly prepared as a simple tea or decoction, sometimes paired with chrysanthemum, honeysuckle, or licorice. Folk practice also includes adding the leaves to soups and congee for seasonal spring meals.

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