Bai Wei Dried Cynanchum Root 500g Traditional Chinese Herb for Decoction and Herbal Wine

Bai Wei (白薇), the dried root and rhizome of Cynanchum atratum, is a classic Chinese herbal material traditionally used in decoctions and herbal wines. In TCM theory it is considered bitter and salty in flavor and cold in nature, traditionally associated with clearing heat and cooling the blood. This 500g pack is sun-dried and suited to traditional preparation under practitioner guidance.

Key Selling Points

• Authentic Bai Wei (白薇) dried root and rhizome from Cynanchum atratum
• Traditionally used in TCM for clearing heat and cooling the blood
• Naturally sun-dried whole root pieces suitable for decoction or wine infusion
• Generous 500g bulk pack for herbal formulas and daily wellness use
• Sourced from Guangdong and stored in cool dry conditions to preserve quality

Quality & Sensory

Typically the dried root pieces are slender and slightly curved with a yellowish-brown to grayish surface and fine longitudinal wrinkles. The texture is firm yet brittle, and the aroma is mild and earthy. When decocted, the liquid typically carries a light herbal bitterness.

Technical Specifications

Usage Scenarios

• Simmer into traditional herbal decoctions
• Infuse in rice wine for traditional herbal wine preparation
• Brew as a light herbal tea with other compatible herbs
• Incorporate into customized TCM formulas under practitioner guidance

Traditional Uses

In traditional Chinese medicine, Bai Wei has long been included in formulas aimed at clearing heat and cooling the blood, and it was traditionally paired with herbs such as Di Gu Pi and Yin Chai Hu in classic decoctions. Folk practice also used it in herbal wines and seasonal cooling teas. Preparation typically involves simmering the dried root in water or steeping it in wine.

FAQ Q&A