Chai Hu (Bupleurum chinense) — Dried Northern Bupleurum Root, Unsulfured, 500g

Chai Hu (Bupleurum chinense) is the dried root of a foundational herb known in Traditional Chinese Medicine (TCM) as Chái Hú (柴胡), also called Northern Bupleurum. For centuries, Chai Hu has been prized as a harmonizing, qi-regulating herb, traditionally used to soothe the Liver, release constrained qi, and support the body's natural balance during seasonal shifts. Its nature is bitter, slightly cold, and gently dispersing, making it a classic herb for harmonizing the Liver and Gallbladder channels.

Key Selling Points

• Traditional Liver-qi harmonizing herb
• Unsulfured, new-crop Northern Bupleurum root
• Bupleurum chinense from Gansu origin
• Naturally sun-dried, no sulfur fumigation
• 500g bulk food-herb grade

Quality & Sensory

Each batch is naturally sun-dried to preserve its slender, fibrous root form, pale tan to light brown color, and mild, earthy aroma with a faintly bitter, herbal note. When decocted, the roots release a gently bitter, subtly aromatic infusion that blends smoothly into traditional formulas and daily herbal teas.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Daily herbal tea blends
• Seasonal qi-regulating formulas
• Soup and congee ingredient
• Herbal pairing with other food-herbs

Traditional Uses

In folk herbal practice, Chai Hu is decocted into soups, teas, and harmonizing formulas to support the smooth flow of Liver qi and ease occasional seasonal discomfort. It is a common ingredient in traditional formulas paired with ingredients like white peony, angelica, and licorice. As a daily tea, it is brewed alone or blended with chrysanthemum and mint for a light, gently bitter infusion.

FAQ Q&A