Dan Pi (Moutan Cortex) — Dried Tree Peony Bark Slices for Herbal Tea & Decoction

Dan Pi (Moutan Cortex, Paeonia suffruticosa) is the dried root bark of the tree peony, known in Traditional Chinese Medicine (TCM) as Mǔ Dān Pí (牡丹皮). For centuries it has been prized as a cooling, blood-quickening herb traditionally used to clear heat, cool the blood, and invigorate circulation. Its nature is bitter, pungent, and slightly cold, making it a focused yet gentle herb for harmonizing the blood aspect and easing stagnant heat.

Key Selling Points

• Traditional blood-cooling and heat-clearing herb
• Dried tree peony root bark slices
• Paeonia suffruticosa (Moutan Cortex)
• Core-removed, naturally sun-dried pieces
• Suitable for tea, decoction, and soup blends

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale pinkish-tan outer bark, clean ivory interior, and firm, slightly fibrous texture. The pieces carry a mild, earthy, faintly floral aroma. When decocted or steeped, they yield a light amber infusion with a subtly bitter, gently pungent taste that softens as it cools.

Technical Specifications

Usage Scenarios

• Herbal tea and daily infusion
• Traditional decoction blends
• Chinese-style soup and broth
• Seasonal cooling tea formulas
• Herbal pairing with other food-herb ingredients

Traditional Uses

In folk herbal practice, Dan Pi is decocted into teas, soups, and classic formulas to cool the blood and move stagnation. It is a common ingredient in traditional blood-nourishing and heat-clearing blends, often paired with herbs such as Sheng Di Huang, Chi Shao, or Fu Ling. As a daily tea, it is brewed alone or combined with chrysanthemum and honeysuckle for a light, cooling infusion during warm seasons.

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