Mulberry Sang Huang (Sanghuangporus sanghuang) — Wild Jilin Changbai Mountain Cut Slices, 100g

Mulberry Sang Huang (Sanghuangporus sanghuang) is the dried, cut fruiting body of a revered wild medicinal fungus known in Traditional Chinese Medicine (TCM) as Sāng Huáng (桑黄), traditionally called the "Mulberry Yellow" or "Forest Gold" of the deep mountains. Wild-harvested from the Changbai Mountain forests of Jilin, Northeast China, and growing specifically on mulberry trees, this golden-edged cut form has been prized for centuries as a Qi-and-blood-supporting, toxin-clearing, and constitution-fortifying herb. Its nature is slightly cold and its flavor subtly bitter and sweet, making it a gentle yet deeply regarded fungus for supporting the body's natural balance.

Key Selling Points

• Wild-harvested from Changbai Mountain, Jilin
• Grows specifically on mulberry trees (Sang Huang)
• Golden-edged cut slices, 100g pack
• Traditional Qi-and-blood-supporting fungus
• Naturally dried, raw-form processing

Quality & Sensory

Each batch is hand-cut into firm, woody slices with a distinct golden-yellow rim and a warm amber-brown interior. The texture is dense and fibrous, with a faint earthy, woody aroma reminiscent of forest bark. When slowly simmered or decocted, the slices release a deep golden-amber infusion with a mild, subtly bitter and gently sweet taste, leaving a smooth, grounding finish.

Technical Specifications

Usage Scenarios

• Slow-simmered herbal decoction
• Daily wellness tea
• Medicinal soup and broth
• Long-simmered tonic formulas
• Traditional food-therapy congee

Traditional Uses

In folk herbal practice, Sang Huang is decocted slowly over low heat into soups, tonics, and longevity formulas, often paired with ingredients like jujube, goji berry, and astragalus. It is a classic ingredient in mountain-region wellness broths, where it is simmered for hours to draw out its deep golden essence. As a daily tea, it is brewed alone or blended with other gentle herbs for a warm, grounding infusion.

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