Mande Zhai Nine-Steamed Nine-Sun-Dried Huang Jing 250g Jiuhuashan Polygonatum Root Tonic Herb

Nine-Steamed Nine-Sun-Dried Huang Jing (黄精, Huáng Jīng), from Polygonatum cyrtonema rhizome, is a classic TCM tonic herb prepared through nine rounds of steaming and sun-drying. In TCM theory it is sweet in flavor and neutral in nature, traditionally associated with the lung, spleen, and kidney channels. Traditionally valued as a gentle daily tonic, it can be chewed directly, steeped as tea, simmered in soups, or cooked into congee. Store sealed at room temperature.

Key Selling Points

• Prepared from Huang Jing (黄精) rhizome sourced from the Jiuhuashan area of Chizhou, Anhui
• Processed using the traditional nine steaming and nine sun-drying method
• In TCM theory sweet and neutral, traditionally associated with lung, spleen, and kidney channels
• Bottled 250g pack with a 180-day shelf life for convenient daily use
• Versatile herb suitable for direct chewing, tea, soups, and congee

Quality & Sensory

Typically dark brown to blackish after nine rounds of steaming and drying, with a soft, moist, slightly sticky texture. The aroma is typically sweet and caramel-like, and the taste is typically rich, sweet, and mellow with no bitterness.

Technical Specifications

Usage Scenarios

• Chew a few pieces directly as a daily herbal snack
• Steep in hot water as a nourishing herbal tea
• Simmer with poultry or pork ribs in tonic soups
• Cook into rice congee for a traditional breakfast
• Pair with goji berries or red dates in herbal blends

Traditional Uses

In TCM practice, Huang Jing is traditionally used as a qi and yin tonic, historically ranked among herbs associated with nourishment and vitality. It is commonly simmered in medicinal soups, cooked into congee, or steeped with goji berries and other tonic herbs. The nine steaming and nine drying process is a classical folk preparation believed to mellow its flavor and make it gentler for daily use, especially in autumn and winter.

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