Chicory Root Tea (Cichorium intybus) — Changbai Mountain Dried Root Herbal Tea, 150g

Chicory Root Tea (Cichorium intybus) is the dried root of a traditional food herb known in Traditional Chinese Medicine (TCM) as Jú Jù (菊苣), also called Blue Sailor's Root or Wild Endive Root. Grown in the Changbai Mountain region of Jilin and gently oven-dried, this caffeine-free root tea has been prized as a bitter, cooling herb traditionally used to clear damp-heat, support the Liver and Gallbladder, and gently aid digestion. Its nature is bitter and slightly cold, making it a refreshing daily infusion that harmonizes the middle burner without harshness.

Key Selling Points

• Traditional bitter-cooling food herb
• Dried chicory root from Changbai Mountain, Jilin
• Caffeine-free daily herbal tea
• Gently oven-dried to preserve aroma
• Pairs well with dandelion root tea

Quality & Sensory

Each batch is carefully oven-dried to preserve the root's warm tan-to-chestnut color, firm woody texture, and deep, toasty aroma with faint notes of roasted grain. When brewed, the pieces yield a clear amber-to-mahogany infusion with a pleasantly bitter opening, a smooth roasted-body middle, and a clean, subtly sweet finish reminiscent of coffee without the caffeine.

Technical Specifications

Usage Scenarios

• Daily caffeine-free morning or afternoon tea
• Blended with dandelion root or chrysanthemum
• After-meal digestive infusion
• Warm beverage during cool seasons
• Base for roasted grain tea blends

Traditional Uses

In folk herbal practice, chicory root is decocted or steeped as a daily bitter tea to support digestion and clear internal dampness, especially after rich meals. It is often blended with dandelion root, chrysanthemum, or cassia seed for a balanced Liver-supporting infusion, and in some regional traditions the roasted root is simmered into congee or used as a caffeine-free coffee substitute. As a seasonal tea, it is enjoyed warm in autumn and winter and chilled in summer.

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