Non-Woven Soup & Herbal Filter Bags — Empty Drawstring Pouches for Decoction, Tea & Spice Blends

These Non-Woven Soup & Herbal Filter Bags are empty, food-grade drawstring pouches made from spun-bonded non-woven fabric, produced in Bozhou, Anhui — the historic heartland of Chinese herbal trade. Known in Chinese as bāo tāng dài (煲汤袋) or lǔ liào bāo (卤料包), they are the practical companion tool used alongside Traditional Chinese Medicine (TCM) decoction pieces, food-herb (药食同源) ingredients, flower and herbal teas, and culinary spice blends. The bag itself is not a botanical; it is the vessel that holds loose herbs, tea leaves, or spices so that soups, decoctions, and braises stay clear while the ingredients steep freely.

Key Selling Points

• Food-grade non-woven fabric pouch for loose herbs and spices
• Drawstring closure keeps fine particles contained during simmering
• Suited to decoction pieces, herbal teas, soup packs, and braised spice blends
• Made in Bozhou, Anhui, a traditional Chinese herbal production region
• Ultrasonic-sealed seams for a clean, lint-resistant finish

Quality & Sensory

The fabric is a soft, matte white non-woven textile with a fine, even fiber structure and a faint, neutral scent. Seams are ultrasonically bonded rather than stitched, giving a smooth edge with no loose threads. When filled and simmered, the pouch holds its shape, allows liquid to circulate freely through the fibers, and releases the aroma and flavor of the contents without letting coarse fragments escape into the broth.

Technical Specifications

Usage Scenarios

• Holding decoction pieces and food-herb ingredients during soup simmering
• Steeping loose flower and herbal teas for easy removal
• Containing whole spices for braised dishes and marinades
• Filtering herbal foot-soak blends before use
• Portioning custom soup-pack combinations for storage

Traditional Uses

In Chinese home kitchens and herbal practice, the filter bag is the quiet workhorse behind daily decoction and medicinal cooking. When simmering a soup pack of food-herb ingredients — such as Chinese yam, lotus seed, or goji berry — the herbs are tied into the pouch so the broth stays clear and the spent pieces lift out in one motion. The same pouch is used for braised spice blends of star anise, cinnamon, and Sichuan pepper, and for steeping loose chrysanthemum or rose tea. It is a simple, reusable tool that keeps traditional herbal cooking tidy and unhurried.

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