Dandelion Powder (Taraxacum officinale) — Dried Food-Herb Botanical Powder, 500g

Dandelion Powder (Taraxacum officinale) is the finely milled, sun-dried whole herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英). A long-revered food herb (药食同源), Dandelion has been prized for centuries as a cooling, clearing herb used to disperse heat, support the Liver and Stomach, and encourage the smooth flow of fluids. Its nature is bitter, sweet, and cold, making it a refreshing yet gentle botanical for seasonal wellness routines.

Key Selling Points

• Traditional food herb (药食同源) in fine powder form
• Made from sun-dried Taraxacum officinale whole herb
• Sourced from Bozhou, Anhui — a historic herb-producing region
• 500g bulk loose powder for flexible daily use
• Bitter-sweet, cooling botanical for teas and blends

Quality & Sensory

Each batch is sun-dried and finely milled to preserve a soft sage-green to olive color, a light, dry, free-flowing texture, and a mild grassy aroma with faint earthy notes. When steeped in hot water, the powder disperses readily and yields a pale golden-green infusion with a gently bitter, subtly sweet finish that softens as it cools.

Technical Specifications

Usage Scenarios

• Brewed as a single-herb daily tea
• Blended with chrysanthemum, honeysuckle, or goji berry in herbal tea mixes
• Stirred into warm water or congee as a food-herb addition
• Added to seasonal cooling soup and broth recipes
• Used as a botanical ingredient in DIY herbal blends

Traditional Uses

In folk herbal practice, Pu Gong Ying is decocted into teas, soups, and cooling seasonal brews to clear heat and support the Liver and Stomach. It is a familiar ingredient in spring and summer herbal tea blends, often paired with chrysanthemum, honeysuckle, or mint for a refreshing daily infusion. In some regional kitchens, the fresh or dried herb is added to congee and light broths as a bitter, appetite-opening food herb.

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