Mai Dong Dried Ophiopogon Root 500g Hand-Selected Sichuan Mai Men Dong Herbal Tea and Decoction Pieces
$12.80
Description
Mai Dong (麦冬), also written Mai Men Dong, is the dried tuberous root of Ophiopogon japonicus, a classic TCM yin-nourishing herb. These hand-selected large-grade roots are sulfur-free and oven dried, typically with a plump pale-yellow appearance and a sweet, slightly bitter taste. In TCM theory Mai Dong is sweet and slightly bitter with a slightly cold nature, traditionally associated with the heart, lung, and stomach channels. Traditionally used in teas, decoctions, and soups; this is a food-grade botanical, not a medicine.
Key Selling Points
- Hand-selected large-grade Sichuan-style Mai Dong tuberous roots in a 500g loose pack
- Botanical source Ophiopogon japonicus, known in TCM as Mai Men Dong (麦冬)
- Sulfur-free oven-dried processing with a clean natural appearance
- Traditionally used to nourish yin and moisten the lung in TCM practice
- Versatile for herbal tea, decoctions, congee, and soup recipes
Quality & Sensory
Typically plump, spindle-shaped roots with a pale yellow to yellowish-brown surface and a translucent, slightly flexible texture. The aroma is mild and faintly sweet, and brewed or decocted Mai Dong typically yields a light sweet taste with a subtle bitter finish.
Technical Specifications
| Product Type | Dried Chinese herbal root pieces |
|---|---|
| Chinese Name | 麦冬 (Mai Men Dong) |
| Botanical Name | Ophiopogon japonicus |
| Plant Part | Tuberous root |
| Processing | Oven dried, sulfur-free, hand selected |
| Net Weight | 500 g |
Usage Scenarios
- Steep in hot water as a daily herbal tea, alone or with goji berries or chrysanthemum
- Simmer in decoctions with other TCM herbs such as American ginseng or Schisandra
- Add to congee or dessert soups for a traditional nourishing dish
- Include in autumn and winter soup recipes with lean pork or chicken
Traditional Uses
In TCM practice Mai Dong is traditionally used to nourish yin, moisten the lung, and benefit the stomach, and it is traditionally associated with dry cough, thirst, and restlessness patterns. It is commonly paired with American ginseng, Schisandra, or Reed Rhizome in decoctions and teas, and is a familiar ingredient in autumn-winter soups and congee. Preparation traditionally involves simmering or steeping the roots before use.
FAQ Q&A
Q: What is this product?
A: It is 500g of hand-selected dried Mai Dong (麦冬), the tuberous root of Ophiopogon japonicus, sold as a food-grade Chinese herbal ingredient.
Q: What is it traditionally used for?
A: In TCM theory Mai Dong is sweet, slightly bitter, and slightly cold, traditionally used to nourish yin, moisten the lung, and generate fluids. It is a traditional herb, not a substitute for medicine.
Q: How is it commonly prepared?
A: It is commonly steeped as tea, simmered in decoctions, or cooked in soups and congee. Simmering or steeping before consumption is the traditional method.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Sulfur free ophiopogon japonicus 500g |
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