Chai Hu Root (Bupleurum chinense) — Dried TCM Herb, Gansu Origin, 500g

Chai Hu Root (Bupleurum chinense) is the dried root of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Chái Hú (柴胡). For centuries, Chai Hu has been prized as a harmonizing, qi-regulating, and Liver-soothing herb, traditionally used to relieve alternating chills and fever, chest and rib-side distension, dizziness, and feelings of emotional constraint. Its nature is bitter, slightly cold, and gently dispersing, making it a foundational herb for soothing the Liver, releasing constraint, and raising yang qi. This batch is sourced from Gansu and offered as a clean, sulfur-free food agricultural product.

Key Selling Points

• Traditional Liver-soothing and qi-harmonizing herb
• Dried Bupleurum chinense root from Gansu origin
• Clean, sulfur-free food agricultural product
• Sun-dried processing to preserve natural character
• 500g bulk pack for decoctions and daily herbal use

Quality & Sensory

Each batch is carefully sun-dried to preserve its slender root form, pale tan to light brown color, and faintly earthy, slightly bitter aroma. When decocted, the roots yield a light amber infusion with a gently bitter, subtly sweet aftertaste and a clean, herbaceous finish that blends smoothly into traditional formulas.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Herbal tea blends for seasonal balance
• Soup and medicinal food preparations
• Daily TCM wellness routines
• Herbal formula ingredient

Traditional Uses

In folk herbal practice, Chai Hu is decocted into soups, teas, and classic harmonizing formulas to support the smooth flow of qi and ease feelings of constraint. It is a common ingredient in traditional Liver-soothing blends, often paired with white peony root, angelica, and licorice. As a daily tea, it is brewed alone or combined with mint and chrysanthemum for a light, gently bitter infusion that fits seasonal transitions.

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