Dandelion Tea (Taraxacum mongolicum) — Washed Loose Dandelion Flower & Herb, 500g

Dandelion Tea (Taraxacum mongolicum) is the dried, washed flower and herb of a widely revered food-herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), affectionately called Pó Pó Dīng (婆婆丁) in northern folk tradition. For centuries, dandelion has been prized as a cooling, detoxifying, and fire-clearing herb, used to refresh the body, support the Liver and Stomach, and disperse heat and swelling. Its nature is bitter, sweet, and cold, making it a brisk yet gentle herb for clearing internal heat and promoting the smooth flow of fluids.

Key Selling Points

• Traditional heat-clearing food herb
• Washed, soil-free loose dandelion
• Taraxacum mongolicum flower and herb
• Naturally sweet, no added sugar
• 500g bulk loose-leaf format

Quality & Sensory

Each batch is carefully washed and dried to preserve its deep green leaf color, soft leafy texture, and clean herbal aroma with a faint floral note. When brewed, the liquor turns pale golden-green and carries a mild, gently sweet taste with a subtle bitterness on the finish, leaving a fresh, cooling sensation on the palate.

Technical Specifications

Usage Scenarios

• Daily herbal tea, hot or cold
• Blended with chrysanthemum or honeysuckle
• Seasonal spring heat-clearing drink
• Herbal soup and congee ingredient
• Office and travel tea flask

Traditional Uses

In folk herbal practice, dandelion is brewed as a daily tea to refresh the body and clear internal heat, especially during spring and early summer. It is simmered into light soups and congee, blended with chrysanthemum, honeysuckle, or goji berry for a cooling seasonal infusion, and used in northern Chinese households as a fresh spring green. As a loose-leaf tea, it is steeped alone for a brisk, mildly sweet cup or combined with other food herbs for a balanced daily blend.

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