Mai Dong (Ophiopogon japonicus) — Sichuan Dried Herb, Sulfur-Free, for Tea & Soup

Mai Dong (Ophiopogon japonicus) is the dried tuberous root of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Mài Dōng (麦冬), also called Dwarf Lilyturf Root. For centuries, Mai Dong has been prized as a yin-nourishing, fluid-generating, and heart-calming herb, traditionally used to moisten dryness, ease thirst, and soothe the spirit. Its nature is sweet, slightly bitter, and slightly cold, making it a gentle yet profoundly nourishing herb for the Lung, Heart, and Stomach channels. This batch is sourced from Sichuan, naturally sun-dried without sulfur, and offered as whole dried tubers suitable for tea, soup, and daily nourishment.

Key Selling Points

• Traditional yin-nourishing and fluid-generating food herb
• Sourced from Sichuan, a classic Mai Dong growing region
• Naturally sun-dried, sulfur-free processing
• Whole dried tuberous roots, large-grade selection
• Suitable for tea, soup, congee, and daily nourishment

Quality & Sensory

Each batch is naturally sun-dried to preserve its pale yellowish-white color, plump spindle-shaped form, and smooth, slightly translucent texture. The dried roots carry a mild, faintly sweet earthy aroma. When decocted or simmered, they soften and release a gentle, subtly sweet flavor with a smooth, slightly viscous mouthfeel, adding quiet nourishment to teas and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea blends and daily infusions
• Chinese-style soup and broth
• Congee and grain porridge
• Seasonal dry-weather nourishment
• Soup-pack and tonic ingredient

Traditional Uses

In folk herbal practice, Mai Dong is decocted into soups, congee, and gentle tonics to support daily nourishment, especially during dry seasons. It is a classic ingredient in Lung-nourishing soup packs, where it pairs with ingredients like lily bulb, fritillary, and apricot kernel. As a tea, it is brewed alone or blended with chrysanthemum, wolfberry, and jujube for a light, mildly sweet infusion. In TCM, Mai Dong enters the Lung, Heart, and Stomach channels, where it works to nourish yin, generate fluids, and calm the spirit, making it one of the most important herbs for moistening dryness and easing thirst.

FAQ Q&A