Premium Nine-Steamed Nine-Sun-Dried Huang Jing Whole Roots 500g Jiuhuashan Polygonatum

Premium Whole-Root Huang Jing (黄精, Huáng Jīng), from Polygonatum cyrtonema, is a traditional Chinese herbal root from Jiuhua Mountain in Anhui. Prepared by the classical nine steaming and nine sun-drying method, these medium-grade 6-7 year roots are sold as a food-grade botanical. In TCM theory, Huang Jing is considered sweet in flavor and neutral in nature, traditionally associated with the lung, spleen, and kidney channels. Enjoy it in decoctions, teas, or culinary recipes as part of a balanced lifestyle.

Key Selling Points

• Whole-root Polygonatum cyrtonema from Jiuhua Mountain, Anhui, a recognized huang jing source region
• Prepared using the traditional nine steaming and nine sun-drying (jiu zheng jiu shai) method
• Medium-grade roots from 6-7 year plants, 15-16 roots per 500g pack
• Food-grade Chinese botanical (yao shi tong yuan) suitable for teas, soups, and congee
• Made with ancient-style craftsmanship and packed for retail sale as an edible agricultural product

Quality & Sensory

These whole roots typically appear dark brown to black after repeated steaming and drying, with a dense, slightly sticky, chewy texture. The aroma is typically sweet and caramel-like, and when simmered or brewed the taste is typically mellow, sweet, and mildly earthy.

Technical Specifications

Usage Scenarios

• Simmer whole or sliced roots in herbal decoctions
• Steep in hot water for a traditional daily herbal tea
• Add to congee or slow-cooked soups for culinary use
• Pair with goji berries, red dates, or other tonic herbs in seasonal recipes

Traditional Uses

In traditional Chinese practice, huang jing has long been valued as a qi and yin tonic herb, traditionally associated with nourishing the spleen, lung, and kidney. It is commonly simmered in tonic soups, cooked into congee, or steeped as a daily tea, often paired with goji berries, red dates, or astragalus. The nine steaming and nine drying process is a classical preparation believed to mellow its flavor and enhance its traditional value.

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