Dandelion Root (Taraxacum officinale) — Roasted Changbai Mountain Pugongying Gen Tea, 500g
$6.06 – $7.44Price range: $6.06 through $7.44
Description
Dandelion Root (Taraxacum officinale) is the dried, roasted root 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 China. For generations, Pugongying Gen has been prized as a cooling, clearing, and gently bitter herb, traditionally used to clear heat, support the Liver and Stomach, and promote smooth flow of qi and fluids. Its nature is bitter, sweet, and slightly cold, making it a refreshing yet grounding herb for daily wellness rituals. This batch is sourced from the Changbai Mountain region of Jilin and gently roasted to soften its character for tea.

Key Selling Points
- Traditional heat-clearing food herb (药食同源)
- Roasted Changbai Mountain dandelion root
- Bitter-sweet, slightly cold nature
- Loose 500g bulk pack of small roots
- Suitable for daily tea and decoction

Quality & Sensory
Each batch is carefully roasted to a warm tan-brown color, preserving the root's firm, woody texture and toasty, earthy aroma. When brewed, the roots release a deep amber infusion with a gently bitter opening that softens into a subtle sweetness and a lingering roasted, nutty finish. The small-root cut allows for even extraction and a smooth, rounded cup without harshness.

Technical Specifications
| Product Type | Roasted Dried Herbal Root |
|---|---|
| Common Name | Pugongying Gen (Dandelion Root) |
| Botanical Name | Taraxacum officinale |
| Origin | Jilin, Changbai Mountain Region |
| Net Weight | 500g |
| Processing | Roasted (炒制) |

Usage Scenarios
- Daily herbal tea, brewed alone or blended
- Decoction with other food herbs
- Added to soups and congee
- Seasonal spring and summer refreshment
- Morning or afternoon wellness ritual

Traditional Uses
In folk herbal practice, Pugongying Gen is decocted into daily teas, simmered into soups, and added to congee to support the body's natural clearing and cooling processes. It is often paired with chrysanthemum, honeysuckle, or goji berry for a balanced, gently bitter infusion. In northern Chinese households, the roots are also roasted and brewed as a warming, earthy everyday tea, especially during the warmer months when the body seeks lightness and clarity.

FAQ Q&A
Q: What is Pugongying Gen?
A: Pugongying Gen is the Chinese name for dandelion root (Taraxacum officinale), a traditional food herb used in teas, decoctions, and soups. It is also known as Pó Po Dīng in northern China.
Q: What is the traditional wellness value of dandelion root?
A: In TCM food wellness culture, dandelion root is associated with clearing heat, supporting the Liver and Stomach, and promoting the smooth flow of qi and fluids. It is traditionally used in daily teas and seasonal decoctions.
Q: How do I brew roasted dandelion root?
A: Add a small handful of roots to hot water and steep for 5–10 minutes, or simmer gently for a deeper infusion. It can be enjoyed alone or blended with other food herbs to balance its gentle bitterness.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | 500g large dandelion roots, Dandelion root medium root 500g, 500g small dandelion roots |
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