Hu Zhang Slices (Polygonum cuspidatum / Reynoutria japonica) — Dried Food-Herb Root for Tea & Soup

Hu Zhang Slices (Reynoutria japonica, syn. Polygonum cuspidatum) are the dried root and rhizome slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Hǔ Zhàng (虎杖), also called Japanese Knotweed or Yang Ti Gen (羊蹄根). For centuries, Hu Zhang has been prized as a wind-dispelling, damp-clearing, and blood-quickening herb, traditionally used to ease joint stiffness, support free movement, and clear heat from the body. Its nature is slightly bitter and slightly cold, making it a cooling, downward-moving herb that works gently yet decisively on the Liver, Gallbladder, and Lung channels.

Key Selling Points

• Traditional food-herb root and rhizome slices
• Reynoutria japonica (Polygonum cuspidatum)
• Sulfur-free, primary agricultural product
• Suitable for decoction, tea, and soup
• 500g selected-grade pack

Quality & Sensory

Each batch is carefully sliced and dried to preserve its warm yellowish-brown color, firm woody texture, and mild earthy aroma with a faintly smoky note. When decocted, the slices release a deep amber infusion with a gently bitter, slightly astringent taste that softens as it simmers, leaving a clean, drying finish on the palate.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Herbal tea blends
• Chinese-style soup and broth
• Seasonal damp-clearing tonic
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Hu Zhang is decocted into soups, teas, and seasonal tonics to support the body during damp, heavy weather and to ease occasional stiffness in the joints and limbs. It is a common ingredient in wind-damp formulas, where it pairs with herbs like Du Huo, Wei Ling Xian, and Yi Yi Ren. As a daily tea, it is brewed alone or blended with ginger and jujube to soften its bitter edge, and in some regional traditions it is simmered into congee for gentle daily nourishment.

FAQ Q&A