Dandelion Root (Taraxacum officinale) — Dried Pu Gong Ying Root Slices, 150g Jar for Tea & Decoction

Dandelion Root Slices (Taraxacum officinale) are the dried root pieces of a widely revered food herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), affectionately called Pó Po Dīng (婆婆丁) in northern folk tradition. For generations, Pu Gong Ying root has been prized as a cooling, detoxifying, and liver-soothing herb, traditionally used to clear heat, support the Liver and Stomach channels, and gently harmonize the body during seasonal transitions. Its nature is bitter, sweet, and slightly cold, making it a classic food-herb for daily wellness teas and slow-simmered decoctions.

Key Selling Points

• Traditional heat-clearing food herb (药食同源)
• Dried Pu Gong Ying root slices from Jilin origin
• Taraxacum officinale botanical identity
• 150g sealed jar, new-crop quality
• Suitable for daily tea, decoction, and soup

Quality & Sensory

Each batch is carefully dried to preserve the root's light tan to warm brown color, firm woody texture, and mild earthy aroma with a faint toasted note. When decocted or steeped, the slices release a gentle, subtly bitter infusion that softens into a mild sweetness on the finish, yielding a clear amber liquor that is smooth rather than harsh.

Technical Specifications

Usage Scenarios

• Daily herbal tea, alone or blended
• Slow-simmered decoction with other food herbs
• Added to soups and congee
• Seasonal spring wellness routines
• Blended with chrysanthemum, honeysuckle, or goji berry

Traditional Uses

In folk herbal practice, Pu Gong Ying root is decocted into daily teas, simmered into soups, and added to congee as a gentle seasonal food herb. It is often paired with chrysanthemum, honeysuckle, or goji berry for a light, mildly bitter infusion, and appears in spring wellness formulas meant to refresh the body after heavier winter fare. Northern households traditionally gather Pó Po Dīng in early spring and dry the root for year-round use.

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