Qian Hu (Peucedanum praeruptorum) — Dried Bai Hua Qian Hu Root for Herbal Tea & Soup

Qian Hu (Peucedanum praeruptorum), also known as Bai Hua Qian Hu or Xin Qian Hu, is the dried root of a traditional herb long revered in Traditional Chinese Medicine (TCM) as Qián Hú (前胡). For centuries, Qian Hu has been prized as a qi-descending, phlegm-resolving, and wind-dispelling herb, traditionally used to ease coughs, release chest tightness, and settle rebellious lung qi. Its nature is bitter, pungent, and slightly cold, making it a cooling yet gently dispersing herb for soothing the Lung, directing qi downward, and harmonizing the respiratory system.

Key Selling Points

• Traditional Lung-soothing and qi-descending herb
• Dried Bai Hua Qian Hu root slices
• Peucedanum praeruptorum
• Sourced from Jiangxi province
• Suitable for herbal tea and soup decoctions

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale yellowish-brown color, firm yet slightly fibrous texture, and mild earthy aroma with a faint herbal pungency. When decocted, it yields a gentle, slightly bitter infusion with a subtle sweetness that softens as it simmers, adding depth to broths and tea blends without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style herbal soup and broth
• Herbal tea blends
• Seasonal respiratory wellness decoctions
• Soup-pack ingredient
• Daily herbal nourishment

Traditional Uses

In folk herbal practice, Qian Hu is decocted into soups, teas, and respiratory-support formulas to help ease coughs, release chest congestion, and support clear breathing. It is a common ingredient in autumn and winter soup packs, where it pairs with ingredients like apricot kernel, fritillary bulb, and mulberry leaf. As a tea, it is brewed alone or blended with other Lung-soothing herbs for a light, mildly bitter infusion.

FAQ Q&A