Dandelion Root Tea Changbai Mountain Wild Pure Root Herbal Drink 250g Can

Dandelion Root Tea, known in TCM as Pu Gong Ying Gen (蒲公英根), from Taraxacum mongolicum or Taraxacum officinale, is a dried root decoction piece sourced from Changbai Mountain wild plants. In TCM theory it is traditionally associated with bitter, cold nature and Liver and Stomach channel entry. The pure root is cold-extracted and packed in a 250g can for daily herbal tea, decoction, or culinary use.

Key Selling Points

• Pure dandelion root with no added stems or leaves
• Sourced from wild Changbai Mountain growing areas
• Cold-extraction processing for a clean herbal tea
• Traditional TCM bitter cold herb for Liver and Stomach channels
• Unsweetened 250g can suitable for daily brewing

Quality & Sensory

The dried root pieces are typically light brown to tan with a firm, woody texture. The aroma is mild, earthy, and slightly sweet. After brewing or decocting, the liquid is typically golden brown with a gently bitter, roasted, and earthy taste.

Technical Specifications

Usage Scenarios

• Daily herbal tea brewed with hot water
• Decoction simmered with other herbs
• Added to soups or congee
• Seasonal wellness drink in spring and summer
• Culinary use as a bitter herbal ingredient

Traditional Uses

In TCM and folk practice, dandelion root is traditionally used in decoctions and daily teas, often paired with chrysanthemum, honeysuckle, or licorice. It is commonly simmered alone or with other herbs for a bitter, cooling drink. Traditional preparations include long decoctions, soup additions, and congee, especially during warmer seasons.

FAQ Q&A