Hong Teng Slices (Sargentodoxa cuneata) — Dried Food-Herb Vine for Wine Soaking & Decoction

Hong Teng Slices (Sargentodoxa cuneata) are the dried stem and vine slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Hóng Téng (红藤), also called Da Xue Teng (大血藤). For centuries, Hong Teng has been prized as a blood-quickening, stasis-dispelling, and wind-damp-clearing herb, traditionally used to support smooth circulation, ease joint discomfort, and address patterns of stagnation. Its nature is bitter and slightly cold, making it a focused yet balanced herb for moving blood, unblocking collaterals, and clearing damp-heat.

Key Selling Points

• Traditional blood-quickening food herb
• Dried Hong Teng vine slices
• Sargentodoxa cuneata
• Selected large slices, 500g per pack
• Suitable for wine soaking and decoction

Quality & Sensory

Each batch is carefully sliced and dried to preserve its reddish-brown color, firm woody texture, and mild earthy aroma. The selected large slices show clear grain and a dense, fibrous structure. When decocted, they yield a deep amber infusion with a bitter, slightly astringent taste and a lingering woody note, releasing their character slowly into water or wine.

Technical Specifications

Usage Scenarios

• Traditional herbal wine soaking
• Herbal decoction and soup
• Blended herbal formulas
• Seasonal damp-clearing tea blends
• Medicinal food preparation

Traditional Uses

In folk herbal practice, Hong Teng is decocted into soups, medicinal wines, and herbal formulas to support blood movement and ease joint stiffness. It is a common ingredient in traditional wine-soaking preparations, where it pairs with ingredients like angelica, chuanxiong, and safflower. As a decoction, it is simmered alone or blended with other herbs for daily seasonal nourishment during damp or cold periods.

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