Dandelion Root Low Temperature Baked Loose Herb for Traditional Herbal Tea and Soup

Dandelion Root, known in TCM as Pu Gong Ying Gen (蒲公英根), from Taraxacum officinale, is a dried root product. In TCM theory it is traditionally associated with clearing heat and supporting liver and gallbladder function. This low-temperature baked root is sold as a loose bulk herb for making tea, decoctions, or soups. It is not a medicine and should be used as part of a balanced lifestyle.

Key Selling Points

• Identified as Pu Gong Ying Gen (蒲公英根), the root of Taraxacum officinale
• Low-temperature baked processing for a milder, nutty aroma
• Loose bulk dried root suitable for tea, decoction, or soup
• Sourced from Jilin, China, and stored in a cool dry place
• Traditional TCM herb associated with heat-clearing and liver support

Quality & Sensory

The dried root pieces are typically light to medium brown with a firm, woody texture. They have a mild earthy aroma and a slightly bitter, nutty taste when brewed or decocted. The low-temperature baking gives a gentler roasted note compared with raw dried root.

Technical Specifications

Usage Scenarios

• Herbal tea
• Decoction
• Soup
• Congee

Traditional Uses

In TCM theory, Pu Gong Ying Gen is traditionally used to clear heat and support liver and gallbladder function. It is commonly prepared as a decoction or tea, sometimes paired with other heat-clearing herbs. Folk practice also adds it to soups or congee for seasonal wellness. It is not intended to replace medical treatment.

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