Changbai Mountain Dandelion Tea (Taraxacum mongolicum) — Loose Dried Herbal Tea, 500g

Changbai Mountain Dandelion Tea (Taraxacum mongolicum) is the dried aerial herb of a well-loved food-herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), affectionately called Pó Po Dīng (婆婆丁) in northern China. Harvested from the Changbai Mountain region of Jilin, this loose botanical tea has been prized for centuries as a cooling, clearing herb used to refresh the body, support the Liver and Stomach, and harmonize internal heat. Its nature is bitter, sweet, and cold, making it a gentle yet effective herb for daily herbal infusion.

Key Selling Points

• Wild-harvested from Changbai Mountain, Jilin
• Traditional food-herb (药食同源) botanical
• Loose dried herb for tea and decoction
• 500g bulk bag for daily brewing
• Bitter-sweet, cooling herbal character

Quality & Sensory

Each batch is carefully shade-dried to preserve its deep green leaf color, tender texture, and fresh grassy aroma. When brewed, the leaves unfurl and release a clear golden-green infusion with a pleasantly bitter opening and a soft, subtly sweet finish. The dried herb itself carries a clean, earthy scent reminiscent of fresh meadow greens.

Technical Specifications

Usage Scenarios

• Daily herbal tea infusion
• Blended with chrysanthemum or honeysuckle
• Seasonal spring and summer refreshment
• Decoction base for herbal formulas
• Cooling beverage after rich meals

Traditional Uses

In folk herbal practice, Pu Gong Ying is brewed as a daily tea, simmered into light decoctions, and added to seasonal soups during warm months. It is often paired with chrysanthemum, honeysuckle, or goji berry for a balanced cooling infusion. In northern Chinese households, the young leaves are also enjoyed as a spring vegetable, while the dried herb is kept year-round for teas and gentle wellness routines.

FAQ Q&A