Huang Qin Slices (Scutellaria baicalensis) — Shanxi Dried Root, 500g

Huang Qin Slices (Scutellaria baicalensis) are the dried root slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Huáng Qín (黄芩). Also called Chinese Skullcap, Huang Qin has been prized for centuries as a bitter, cooling herb used to clear heat, dry dampness, and calm the spirit. Its nature is bitter and cold, making it a focused yet deeply clarifying herb for cooling the body and supporting the Lung, Gallbladder, and Stomach channels. This batch is sourced directly from Shanxi, the traditional heartland of Huang Qin cultivation, and is naturally sun-dried to preserve its golden-yellow color and firm texture.

Key Selling Points

• Traditional heat-clearing food herb
• Sourced directly from Shanxi origin
• Naturally sun-dried root slices
• Scutellaria baicalensis
• 500g value pack for daily decoction

Quality & Sensory

Each batch is carefully sliced and sun-dried to preserve its golden-yellow color, firm yet slightly fibrous texture, and mild earthy aroma. When decocted, the slices yield a distinctly bitter, cooling infusion with a clean, slightly woody finish—a hallmark of well-processed Huang Qin. The dried root pieces remain uniform in thickness, making them easy to measure and simmer.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Herbal tea blends with other cooling herbs
• Medicinal soup and congee
• Seasonal heat-clearing formulas
• Daily food-herb wellness routine

Traditional Uses

In folk herbal practice, Huang Qin is decocted into soups, teas, and cooling tonics to clear heat and support the body during warm seasons. It is a common ingredient in traditional formulas paired with herbs like gardenia, forsythia, and mint. As a daily tea, it is brewed alone or blended with chrysanthemum and honeysuckle for a bitter, refreshing infusion. In medicinal cooking, it is added to congee and light broths for its cooling character.

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