Ten Herb Tonic Wine Blend Shi Quan Pao Jiu Liao Herbal Infusion Mix for Traditional Soaking

Ten Herb Tonic Wine Blend, known in Chinese as Shi Quan Pao Jiu Liao (十全泡酒料), is a dried herbal combination prepared for traditional wine soaking. It brings together deer antler, ox penis, cultivated ginseng root, goji berries, maca, reishi mushroom, eucommia bark, cistanche, cynomorium, and epimedium. In TCM theory these herbs are traditionally associated with tonifying yang and supporting vitality. Store cool and dry, and use only as a soaked infusion.

Key Selling Points

• Complete ten-herb blend supplied ready for traditional wine soaking
• Features deer antler, ox penis, and five-year cultivated ginseng root
• Includes goji berries, maca, reishi, eucommia, cistanche, cynomorium, and epimedium
• Naturally sun-dried botanicals with no further processing
• Traditionally associated in TCM with yang tonification and vitality support

Quality & Sensory

The blend typically shows mixed dried slices, barks, berries, and roots in warm brown to reddish tones with a fibrous, woody texture. Aroma is typically earthy and faintly sweet from the goji and ginseng. When soaked, the infusion typically takes on a deep amber color with a rich herbal taste.

Technical Specifications

Usage Scenarios

• Soak the dried herbs in grain liquor or baijiu following traditional wine-soaking practice
• Prepare a small-batch tonic infusion for seasonal household use
• Combine with other warming botanicals for a custom soaking blend
• Store sealed in a cool dry place between uses

Traditional Uses

In traditional Chinese practice, multi-herb wine-soaking blends are prepared by steeping dried botanicals in strong liquor for an extended period before moderate consumption. Deer antler, cistanche, cynomorium, and epimedium are traditionally associated with warming yang, while goji and ginseng are classic tonic pairings. Such blends are often prepared in autumn and winter as part of seasonal folk custom.

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