Da Tong Cao Slices (Tetrapanax papyrifer) — Dried Food Herb for Soup & Tea

Da Tong Cao Slices (Tetrapanax papyrifer) are the dried stem-pith slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Dà Tōng Cǎo (大通草). Also called Rice-paper Plant Pith, Tong Cao has been prized for centuries as a gentle, damp-draining herb used in soups, congee, and light daily decoctions. Its nature is sweet, bland, and slightly cold, making it a mild yet effective herb for promoting fluid movement and supporting lactation in traditional food therapy.

Key Selling Points

• Traditional damp-draining food herb
• Dried Da Tong Cao stem-pith slices
• Tetrapanax papyrifer
• Suitable for soup, congee, and tea
• Clean, new-crop quality from Guangxi

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale white color, light spongy texture, and faint, clean aroma. When simmered, the slices soften and release a mild, subtly sweet flavor with a smooth, almost neutral taste, adding body to broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Congee and grain porridge
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Da Tong Cao is decocted into soups, congee, and gentle tonics to support daily nourishment and fluid balance. It is a common ingredient in postpartum soup packs, where it pairs with ingredients like dang gui, astragalus, and jujube. As a tea, it is brewed alone or blended with other mild herbs for a light, subtly sweet infusion.

FAQ Q&A