Dang Gui Slices (Angelica sinensis) — Sulfur-Free Minxian Root for Tea & Soup

Dang Gui Slices (Angelica sinensis) are the dried root slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Dāng Guī (当归). For centuries, Dang Gui has been prized as a blood-nourishing, qi-harmonizing, and spirit-supporting herb, traditionally used to enrich the blood, regulate the menses, ease cold-related discomfort, and support the smooth movement of qi and blood. Its nature is sweet, pungent, and warm, making it a gentle yet profoundly nourishing herb for warming the body and supporting vitality. Sourced from Minxian, Gansu, and processed without sulfur, this food-herb root is a staple of daily soups, teas, and tonic decoctions.

Key Selling Points

• Sulfur-free Minxian Dang Gui root slices
• Traditional blood-nourishing food herb
• Angelica sinensis from Gansu origin
• Suitable for tea, soup, and tonic decoctions
• New-crop, sun-dried quality

Quality & Sensory

Each batch is carefully sliced and sun-dried to preserve its warm tan to golden-brown color, firm yet pliable texture, and distinctive sweet, earthy aroma with a hint of spice. When decocted or simmered, the slices soften and release a rich, mildly sweet and warming flavor that lends depth to broths and teas without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Tonic decoctions and congee
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Dang Gui is decocted into soups, congee, and longevity tonics to support daily nourishment and warmth. It is a classic ingredient in Chinese chicken soup, where it pairs with jujube, goji berry, and ginger. As a tea, it is brewed alone or blended with other warming herbs for a gentle, sweet infusion. It is also a common addition to medicinal food soup packs for seasonal nourishment.

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