Dandelion Root & Flower Tea (Taraxacum officinale) — Dried Pú Gōng Yīng Herbal Tea, Loose Bulk

Dandelion Root & Flower Tea (Taraxacum officinale) is the dried root and flower of a widely revered food herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), affectionately called Pó Pó Dīng (婆婆丁) in northern folk tradition. For generations, Pu Gong Ying has been prized as a cooling, detoxifying, and fire-clearing herb, used to refresh the body, support the Liver and Stomach, and gently disperse internal heat. Its nature is bitter, sweet, and cold, making it a clarifying yet approachable herb for daily tea and seasonal wellness.

Key Selling Points

• Traditional heat-clearing food herb
• Dried dandelion root and flower
• Taraxacum officinale
• Low-temperature slow-baked for aroma
• Loose bulk format for daily brewing

Quality & Sensory

Each batch is washed and gently low-temperature slow-baked to preserve its natural color, clean texture, and delicate herbal aroma. The dried root shows a warm tan-to-brown tone with a firm, fibrous bite, while the flower retains a soft golden hue. When brewed, the tea yields a light amber infusion with a mild, gently bitter opening and a subtly sweet, grassy finish that lingers pleasantly on the palate.

Technical Specifications

Usage Scenarios

• Daily herbal tea, hot or cold-brewed
• Blended with chrysanthemum or honeysuckle
• Seasonal spring and summer refreshment
• Post-meal digestive tea
• Herbal tea base for home blends

Traditional Uses

In folk herbal practice, Pu Gong Ying is brewed as a daily tea, simmered into light soups, and blended with other cooling herbs such as chrysanthemum, honeysuckle, and mulberry leaf. In northern Chinese households, the young leaves and roots are also used in congee and simple seasonal dishes. As a tea, it is often taken after meals or during warm seasons to support a light, refreshed feeling, and it appears in traditional spring detox and fire-clearing formulas.

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