Dried Polygonatum Rhizome Huang Jing 九蒸九晒 500g TCM Herbal Tea and Soup Ingredient

Dried Polygonatum Rhizome, known in TCM as Huang Jing (黄精), from Polygonatum species, prepared from the rhizome and processed using the traditional nine steaming and nine sun-drying method. In TCM theory it is sweet in flavor and neutral in nature, traditionally associated with the lung, spleen, and kidney channels. This food-grade herb is commonly simmered in teas, soups, and congee as part of daily herbal wellness routines.

Key Selling Points

• Traditional nine steaming and nine sun-drying preparation following classical processing methods
• Sourced from the Dabie Mountain region of Anhui province
• Recognized in TCM as Huang Jing with sweet flavor and neutral nature
• Rhizome slices suitable for tea brewing, soup simmering, and congee
• 500g food-grade pack meeting GB/T 31776-2015 standard

Quality & Sensory

Typically dark brown to blackish after repeated steaming, with a moist, slightly sticky texture and a firm yet chewable consistency. The aroma is mildly sweet and caramel-like, and simmered liquid typically tastes sweet, mellow, and gently earthy.

Technical Specifications

Usage Scenarios

• Simmered alone or with other herbs as a daily herbal tea
• Added to slow-cooked soups with poultry, pork, or vegetables
• Cooked into congee or rice porridge for a mildly sweet flavor
• Used in seasonal tonic recipes during autumn and winter

Traditional Uses

In traditional Chinese practice, Huang Jing has long been valued as a qi and yin-nourishing herb and appears in classical tonic formulas and longevity recipes. It is traditionally simmered in decoctions, cooked with chicken or pork ribs in soups, or stewed with rice in congee. Many households also prepare it as a sweet herbal tea during cooler seasons.

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