Wild Bupleurum Root Chai Hu 北柴胡 500g Dried Herbal Tea and Decoction Ingredient

Wild Bupleurum Root, known in TCM as Chai Hu (柴胡), from Bupleurum chinense, is a dried root herb supplied as whole or cut pieces. In TCM theory it is traditionally associated with soothing the liver and resolving constrained qi, with a bitter and slightly cold nature entering the liver and gallbladder channels. Traditionally used in decoctions and herbal teas, it is valued for seasonal wellness routines. Store frozen and consult a practitioner before use.

Key Selling Points

• Authentic wild North Bupleurum root from five-year-old plants
• Botanical source Bupleurum chinense known as Chai Hu in TCM
• Traditionally associated with soothing liver qi in classical formulas
• Sun-dried and carefully sorted whole root pieces
• Suitable for decoctions herbal teas and soup preparations

Quality & Sensory

Typically light brown to grayish brown with a fibrous texture and faint aromatic odor. When decocted the liquor is typically pale yellow with a mildly bitter and slightly aromatic taste.

Technical Specifications

Usage Scenarios

• Simmer into traditional herbal decoctions
• Brew as a single-herb tea with other mild botanicals
• Add to soup packs for seasonal wellness cooking
• Use in TCM formula preparations under practitioner guidance

Traditional Uses

In TCM practice Chai Hu is a classic ingredient in harmonizing formulas such as Xiao Chai Hu Tang, traditionally used to ease constrained liver qi and support balance during seasonal changes. It is commonly paired with Scutellaria, Pinellia, or White Peony in decoctions, and is also simmered in soups or taken as a light herbal tea in folk routines.

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