Five-Black Mulberry Paste (Wu Hei Sang Shen Gao) — Herbal Paste with He Shou Wu, Huang Jing & Black Goji

Five-Black Mulberry Paste (五黑桑葚膏, Wǔ Hēi Sāng Shèn Gāo) is a traditional Chinese herbal paste (膏方, gāo fāng) crafted from a classic 'five-black' botanical blend centered on mulberry (Morus alba, Sāng Shèn) and traditionally paired with He Shou Wu (Polygonum multiflorum), Huang Jing (Polygonatum sibiricum), and black goji berry (Lycium ruthenicum). In Traditional Chinese Medicine (TCM), this family of dark-colored food herbs is prized as a yin-nourishing, essence-supporting combination used in daily wellness pastes. Its character is sweet, rich, and gently nourishing, making it a smooth, ready-to-eat paste for everyday herbal nourishment.

Key Selling Points

• Traditional five-black herbal paste (膏方) formula
• Centered on mulberry with He Shou Wu, Huang Jing, and black goji
• Food-herb (药食同源) botanical ingredients
• Ready-to-eat paste, no brewing required
• Crafted with intangible cultural heritage paste-making technique

Quality & Sensory

Each batch is slowly reduced into a glossy, deep near-black paste with a thick, syrupy body that clings softly to the spoon. The aroma is warm and gently sweet, carrying dark-fruit notes from mulberry and a mild herbal depth from He Shou Wu and Huang Jing. On the palate it is rich, smooth, and mildly sweet with a faint tartness from the berries, leaving a soft, lingering herbal finish.

Technical Specifications

Usage Scenarios

• Daily herbal nourishment by the spoon
• Stirred into warm water as a soothing drink
• Spread on toast or mixed into congee
• Blended into yogurt or dessert toppings
• Seasonal wellness routine in cooler months

Traditional Uses

In folk herbal practice, five-black pastes are slow-simmered from dark-colored food herbs and enjoyed as a daily nourishing tonic. Mulberry, He Shou Wu, Huang Jing, and black goji are traditionally associated with nourishing yin, supporting essence, and gently tonifying the Liver and Kidney in TCM food therapy. The paste is taken by the spoon, dissolved in warm water, or folded into congee and desserts, and is often kept as a seasonal tonic during autumn and winter.

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