Ai Di Cha (Ardisia japonica) — Dried Chinese Herbal Leaf for Decoction & Tea

Ai Di Cha (Ardisia japonica) is the dried whole herb and leaf of a traditional Chinese herb known in Traditional Chinese Medicine (TCM) as Ǎi Dì Chá (矮地茶). Also called Japanese Ardisia, it is known by folk names such as Bù Chū Lín (不出林) and Yè Xià Hóng (叶下红), reflecting its low-growing habit and red berries nestled beneath the leaves. Its nature is mild, slightly bitter and neutral, making it a gentle herb traditionally used to support the Lung channel, ease cough, and clear damp-heat.

Key Selling Points

• Traditional Lung-supporting food herb
• Dried Ai Di Cha whole herb and leaf
• Ardisia japonica
• Suitable for decoction and daily tea
• Clean, carefully dried quality

Quality & Sensory

Each batch is carefully harvested and shade-dried to preserve its deep green leaf color, crisp texture, and mild herbal aroma. When decocted, the leaves yield a light amber infusion with a gently bitter, faintly earthy taste that softens as it cools, making it easy to blend with other herbs.

Technical Specifications

Usage Scenarios

• Herbal decoction
• Daily herbal tea blends
• Seasonal Lung-supporting soups
• Traditional herbal formulas
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Ai Di Cha is decocted alone or blended with other herbs to support the Lung and ease seasonal discomfort. It is a common ingredient in traditional cough and damp-clearing formulas, where it pairs with ingredients like apricot kernel, mulberry leaf, and loquat leaf. As a daily tea, it is brewed gently for a light, mildly bitter infusion that can be softened with honey or jujube.

FAQ Q&A