Xi Shu Guo (Camptotheca acuminata) — Dried Fruit of the Happy Tree, Unsulfured Raw Herb

Xi Shu Guo (Camptotheca acuminata), also known as the fruit of the Happy Tree, Qiān Zhàng Shù (千丈树), or Shuǐ Lì Zi (水栗子), is the dried fruit of a distinctive deciduous tree long recorded in Chinese herbal tradition. In Traditional Chinese Medicine (TCM), Xi Shu Guo is classified among the lesser-known, or 'cold-back' (冷背), botanicals — herbs kept in smaller quantities by traditional dispensaries for specialized formulas. Its nature is described as bitter, astringent, and cool, and it is traditionally associated with the Liver and Stomach channels, where it is used in TCM theory to move stagnation, disperse accumulations, and support the smooth flow of qi and blood.

Key Selling Points

• Dried Xi Shu Guo fruit of Camptotheca acuminata
• Unsulfured, no sulfur fumigation
• Traditional 'cold-back' specialty herb
• New-crop stock from Zhejiang origin
• 500g value pack for herbal dispensary use

Quality & Sensory

Each batch is carefully dried without sulfur fumigation, preserving the fruit's natural greyish-brown to dark olive tone and its firm, slightly woody texture. The dried fruits carry a faint, dry botanical aroma with a subtle green-woody note. When decocted, they yield a lightly bitter, astringent infusion with an earthy, understated character — a profile typical of traditional cold-back herbs rather than aromatic culinary botanicals.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction formulas
• Herbal dispensary and practitioner stock
• Cold-back herb collection for TCM study
• Blended herbal decoctions with other botanicals

Traditional Uses

In folk herbal practice, Xi Shu Guo is decocted as part of compound formulas rather than used alone, typically paired with other herbs that move qi, transform stagnation, or support digestion. It belongs to the family of 'cold-back' herbs — botanicals that traditional pharmacies kept in small reserve for specific formula needs. Because of its bitter and astringent nature, it is generally simmered slowly in water alongside complementary herbs, and is not commonly used as a daily tea or culinary ingredient.

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