Dried Cistanche Root Slices Rou Cong Rong for Herbal Tea and Wine Soaking from Xinjiang

Dried Cistanche Root Slices, known in TCM as Rou Cong Rong (肉苁蓉), from Cistanche deserticola. This Xinjiang-grown dried root slice is a traditional Chinese herbal decoction piece. In TCM theory it is considered sweet and salty in flavor, warm in nature, and associated with the Kidney and Large Intestine channels. Traditionally used in decoctions, teas, and wine infusions. Store in a cool dry place and consult a practitioner before use.

Key Selling Points

• Identified in TCM as Rou Cong Rong (肉苁蓉), a classic tonic herb
• Sourced from Xinjiang, a well-known growing region for Cistanche
• Dried root slices suitable for tea, decoction, or wine soaking
• Traditional TCM herb associated with Kidney and Large Intestine channels
• 250g net weight of dried decoction pieces

Quality & Sensory

The dried slices are typically brownish to dark brown with a firm, slightly woody texture. They have a mild earthy aroma and a subtly sweet, slightly bitter taste when decocted or brewed. Color and texture may vary between batches as a natural agricultural product.

Technical Specifications

Usage Scenarios

• Simmered as a traditional herbal decoction
• Brewed alone or with other herbs as a daily tea
• Soaked in wine as a traditional herbal infusion
• Added to soups or congee in small amounts

Traditional Uses

In TCM theory, Rou Cong Rong is traditionally used in decoctions and is often paired with herbs such as Gou Qi Zi or Shan Yao. It is also traditionally soaked in wine or added to soups and congee. Folk practice associates it with warming and tonifying formulas, and it is commonly used in seasonal winter preparations.

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