Coptis and Cinnamon Tea Blend Jiao Tai Wan Ingredients Huang Lian Rou Gui Herbal Decoction Loose Bulk

Coptis and Cinnamon Tea Blend, known in TCM as Jiao Tai Wan ingredients, pairs Huang Lian (黄连) from Coptis chinensis with Rou Gui (肉桂) cinnamon bark. This loose bulk combination is traditionally used in TCM for water and fire balance. Coptis is bitter and cold, while cinnamon bark is pungent and hot. Suitable for preparing decoctions or herbal teas under traditional guidance.

Key Selling Points

• Classic Jiao Tai Wan ingredient pairing of Coptis chinensis and cinnamon bark
• Huang Lian (黄连) and Rou Gui (肉桂) supplied loose and weighed to order
• Traditional TCM combination associated with balancing heart and kidney
• Coptis is bitter and cold while cinnamon bark is pungent and hot
• Versatile for decoctions, herbal teas, and soup preparation

Quality & Sensory

Coptis rhizome slices typically appear yellow with a very bitter taste, while cinnamon bark pieces are reddish-brown with a sweet, pungent, warming aroma. When decocted, the blend typically yields a deep amber liquid with a strong bitter-spicy character.

Technical Specifications

Usage Scenarios

• Simmer as a traditional decoction or herbal tea
• Add to slow-cooked herbal soups
• Use in Jiao Tai Wan style preparations
• Prepare as a warm seasonal drink

Traditional Uses

In TCM theory, Huang Lian clears heat and dries dampness while Rou Gui warms the kidney yang and guides fire back to its source. Together they form the classic Jiao Tai concept, traditionally associated with supporting heart-kidney harmony. The pair is commonly simmered as a decoction or steeped as a tea, often in small proportions, and is traditionally used in seasonal wellness routines.

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