Fried Malt Sprout Mai Ya 150g Dried Barley Sprout Tea Traditional Chinese Herb for Weaning Support

Fried Malt Sprout, known in TCM as Mai Ya (麦芽), from germinated barley, Hordeum vulgare. These dried, pan-fried sprout grains are a classic Chinese herbal ingredient traditionally associated with food stagnation and, in larger traditional preparations, with reducing milk flow during weaning. In TCM theory Mai Ya is sweet and mildly warm, entering the spleen and stomach channels. Suitable for decoction, tea, or culinary use as part of a balanced herbal routine.

Key Selling Points

• Traditional TCM herb identified as Mai Ya (麦芽), dried fried barley sprout
• Botanical source Hordeum vulgare, germinated and pan-fried grain
• Traditionally used to support digestion and during weaning in Chinese herbal practice
• Loose bulk form, weighed and packed fresh to order
• Versatile for daily decoction, herbal tea, or soup preparation

Quality & Sensory

Typically light golden to pale brown grains with a dry, firm texture and a mild toasted, grain-like aroma. When simmered or steeped, fried malt sprout usually yields a gentle, slightly sweet, malty flavor with a soft roasted finish.

Technical Specifications

Usage Scenarios

• Simmer as a traditional Mai Ya decoction or herbal tea
• Add to soups or grain-based herbal broths
• Brew with other herbs such as hawthorn for a daily grain tea
• Use in congee or culinary recipes following traditional preparation

Traditional Uses

In TCM practice, Mai Ya is traditionally used to aid digestion of starchy foods and relieve food stagnation. Fried malt sprout is also traditionally prepared in larger amounts by nursing mothers during weaning to help reduce milk flow. It is commonly paired with Shan Zha (hawthorn) and Lai Fu Zi (radish seed) in digestive formulas, or simmered alone as a mild daily grain tea.

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