Chai Hu Bupleurum Root Dried Herb 500g Traditional TCM Decoction Herb

Chai Hu (柴胡), known as Bupleurum Root, is a classic TCM herb sourced from Bupleurum chinense, the plant commonly called Bei Chai Hu or North Bupleurum. The dried root is supplied in whole or cut form for decoction use. In TCM theory it is traditionally associated with the liver and gallbladder channels and is valued in classical formulas. Store in a cool dry place and use under professional guidance.

Key Selling Points

• Classic TCM herb known as Chai Hu with Chinese characters 柴胡 and pinyin Chai Hu
• Botanical source Bupleurum chinense, the North Bupleurum root traditionally used in decoctions
• Dried root form suitable for herbal decoction and formula preparation
• Shanxi origin supply with multiple grades of Bei Chai Hu and Hei Chai Hu available
• 500g pack stored cool and dry with a 12 month shelf life

Quality & Sensory

Dried Bupleurum root typically shows hard, slender root pieces in light brown to dark brown tones with a fibrous texture and a faint herbal aroma. Decocted liquid typically carries a slightly bitter, mild taste characteristic of this root.

Technical Specifications

Usage Scenarios

• Simmer as a single-herb decoction in traditional practice
• Add to multi-herb TCM formulas prepared by decoction
• Blend into herbal soup bases under professional guidance
• Use in seasonal herbal preparations during spring

Traditional Uses

In TCM theory Chai Hu is traditionally associated with soothing the liver and resolving constrained qi, and it appears in classical formulas such as Xiao Chai Hu Tang. Traditionally it is decocted together with herbs like Scutellaria, Pinellia, and licorice root. Herbalists have long valued it in formulas taken during seasonal transitions.

FAQ Q&A