Roasted Dandelion Root Tea Pu Gong Ying 250g Whole Dried Roots for Daily Herbal Infusions

Roasted Dandelion Root Tea, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum officinale, dried whole root segments. In TCM theory dandelion root is bitter and sweet with a cold nature, traditionally associated with clearing heat. The roots are hand-selected, sun-dried and roasted, then packed in sealed cans for convenient home brewing as a caffeine-free herbal infusion.

Key Selling Points

• Whole dried dandelion roots hand-selected for clean, large root segments
• Botanical source Taraxacum officinale with traditional TCM value
• Roasted and sun-dried processing for a mellow brewed flavor
• Caffeine-free herbal infusion suitable for daily drinking
• Four 250g sealed cans for convenient long-term home storage

Quality & Sensory

The roots typically appear as firm, woody segments in deep brown tones from roasting, with an earthy, slightly smoky aroma. When steeped, the infusion typically shows an amber color and a roasted, mildly bitter taste with a smooth finish.

Technical Specifications

Usage Scenarios

• Steep roasted root segments in hot water as a daily herbal tea
• Simmer in decoctions for a stronger traditional infusion
• Brew alongside chrysanthemum or goji berries for a blended drink
• Keep in the pantry as a ready home herbal beverage

Traditional Uses

In traditional Chinese practice, dandelion root has long been prepared as a decoction or simple infusion, often simmered alone or combined with chrysanthemum and honeysuckle in heat-clearing herbal drinks. Roasting the roots is a folk processing method that softens the cold nature and yields a mellower, coffee-like brew enjoyed in daily seasonal tea routines.

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