Hu Zhang Slices (Polygonum cuspidatum) — Dried Food-Herb Root for Tea & Decoction

Hu Zhang Slices (Polygonum cuspidatum, also known as Japanese Knotweed) are the dried root and rhizome pieces of a traditional food herb known in Traditional Chinese Medicine (TCM) as Hǔ Zhàng (虎杖). For centuries, Hu Zhang has been prized as a wind-dispelling, dampness-clearing, and blood-quickening herb, traditionally used to relieve joint stiffness, ease damp-heat discomfort, and support smooth circulation. Its nature is slightly bitter and slightly cold, making it a cooling yet focused herb for clearing heat, transforming dampness, and moving stagnation in the channels.

Key Selling Points

• Traditional food-herb root (药食同源)
• Dried Hu Zhang slices, 500g pack
• Polygonum cuspidatum, Japanese Knotweed
• Naturally sun-dried, clean dried pieces
• Suitable for tea, decoction, and soup

Quality & Sensory

Each batch is naturally sun-dried to preserve its reddish-brown to yellowish-brown color, firm woody texture, and mild earthy aroma. When decocted, the slices release a deep amber infusion with a slightly bitter, subtly astringent taste and a faint herbal sweetness on the finish, characteristic of a well-aged root herb.

Technical Specifications

Usage Scenarios

• Herbal decoction and daily tea
• Chinese-style soup and broth
• Blended herbal formulas
• Seasonal damp-clearing brews
• Traditional food-therapy preparations

Traditional Uses

In folk herbal practice, Hu Zhang is decocted into soups, teas, and tonic formulas to support joint comfort, clear damp-heat, and promote smooth movement of qi and blood. It is a common ingredient in seasonal brews paired with ingredients like Yi Yi Ren (Coix Seed), Huang Qi (Astragalus), and Gou Qi (Goji Berry). As a daily tea, it is brewed alone or blended with other cooling herbs for a light, mildly bitter infusion.

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