Mai Dong (Ophiopogon japonicus) Dried Root — 160g Jar of Large Sichuan Ophiopogon for Tea & Soup

Mai Dong (Ophiopogon japonicus), known in Traditional Chinese Medicine (TCM) as Mài Dōng (麦冬) and often called Dwarf Lilyturf Root, is the dried tuberous root of a highly revered food-herb traditionally prized as a yin-nourishing, fluid-generating, and heart-calming botanical. For centuries, Mai Dong has been used to moisten dryness, support the Stomach and Lung fluids, and gently settle the spirit. Its nature is sweet, slightly cold, and mildly bitter, making it a soft yet profoundly nourishing herb for soothing the Lungs, nurturing yin, and harmonizing the body's moisture balance. This listing offers large-grade Sichuan Mai Dong, sun-dried and packed in a 160g jar.

Key Selling Points

• Large-grade Sichuan Mai Dong (Ophiopogon japonicus) tuberous root
• Traditional yin-nourishing and fluid-generating food herb
• Sun-dried (晾晒) to preserve natural color and aroma
• 160g jar format, non-sugar, ready for tea and soup use
• Food-herb (药食同源) ingredient for daily seasonal nourishment

Quality & Sensory

Each batch is carefully sun-dried to preserve its pale yellowish-ivory color, plump spindle-shaped body, and smooth, slightly translucent texture. The dried roots carry a mild, sweet, earthy aroma. When decocted or simmered, they soften into a chewy, gelatinous consistency and yield a gentle, subtly sweet infusion with a smooth, moistening mouthfeel that blends easily into teas and broths.

Technical Specifications

Usage Scenarios

• Herbal tea blends with chrysanthemum or wolfberry
• Chinese-style soups and broths
• Congee and grain porridge
• Seasonal autumn and winter nourishment
• Daily food-herb wellness routine

Traditional Uses

In folk herbal practice, Mai Dong is decocted into soups, congee, and gentle tonics to support daily moisture and yin nourishment, especially during dry seasons. It is a classic ingredient in herbal soup packs, where it pairs with ingredients like lily bulb, goji berry, and American ginseng. As a tea, it is brewed alone or blended with chrysanthemum, honeysuckle, and wolfberry for a light, mildly sweet infusion that is often enjoyed in autumn and winter.

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