Tong Cao Rice Paper Pith Slices Da Tong Cao 200g Traditional Herbal Decoction Ingredient for Postpartum Soup and Daily Tea

Tong Cao, known in TCM as Da Tong Cao (大通草), is the dried stem pith of Tetrapanax papyrifer, traditionally prepared as light white sliced pieces. In TCM theory it is considered bland and slightly cold, traditionally associated with the lung and stomach channels. Sold as loose bulk slices for decoction, soup, or tea preparation, it is a traditional raw botanical for adult women seeking classic herbal kitchen use.

Key Selling Points

• Dried Tong Cao stem pith slices known in TCM as Da Tong Cao (大通草)
• Botanical source Tetrapanax papyrifer, naturally sun-dried without sulfur fumigation
• Traditionally used in TCM to promote urination and support lactation after childbirth
• Light white porous slices that soften readily in soups and decoctions
• Bulk 200g pack suitable for postpartum soup recipes and daily herbal tea

Quality & Sensory

Typically pale white to ivory slices with a light, papery, porous texture and a faint neutral aroma. When simmered, the pieces soften and yield a mild, bland taste that blends easily into soups and herbal decoctions.

Technical Specifications

Usage Scenarios

• Simmered into postpartum soups with pork knuckle or fish
• Decocted as a mild traditional herbal tea
• Added to congee or broths during confinement meals
• Combined with Wang Bu Liu Xing and Lu Lu Tong in classic lactation soup formulas

Traditional Uses

In TCM practice, Tong Cao is traditionally used to clear heat, promote urination, and encourage milk flow, making it a common ingredient in postpartum lactation soups. It is often paired with Wang Bu Liu Xing ( Vaccaria segetalis ) and Lu Lu Tong (Liquidambar fruit) in decoctions, or simmered with pork trotters and crucian carp. Traditionally prepared by brief simmering and strained before drinking.

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