Roasted Dandelion Root Tea Pu Gong Ying 250g Sealed Jar Daily Herbal Infusion

Roasted Dandelion Root Tea, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum officinale, made from whole dried roots that are harvested, cleaned, and pan-roasted. In TCM theory dandelion root is considered bitter and sweet with cooling properties. Traditionally used as a daily herbal infusion, it is a caffeine-free botanical ingredient for brewing alone or blending with other flowers and herbs.

Key Selling Points

• Made from whole hand-selected dandelion roots, roasted for a deeper brewed flavor
• Botanical source Taraxacum officinale, known in TCM as Pu Gong Ying (蒲公英)
• Sun-dried and roasted processing with a sealed jar for convenient storage
• Caffeine-free herbal ingredient suitable for daily hot water infusion
• 250g jar format, easy to scoop and portion for single servings or shared teapots

Quality & Sensory

The roasted root pieces are typically deep brown with a firm, dry texture and a toasty, earthy aroma. When steeped, the infusion typically shows an amber tone with a mellow, slightly bitter and nutty taste.

Technical Specifications

Usage Scenarios

• Steep roasted dandelion root in hot water as a daily caffeine-free herbal infusion
• Simmer the root for a stronger traditional decoction-style brew
• Blend with chrysanthemum, goji berries, or other herbs for a custom tea mix
• Serve warm in cool seasons or chilled as a refreshing herbal drink

Traditional Uses

In traditional Chinese practice, dandelion root has long been prepared as a simple decoction or infusion, often simmered alone or combined with chrysanthemum and other cooling herbs. Roasting the root is a common folk method that softens its bitterness and yields a smoother, coffee-like brew. It is traditionally enjoyed as a seasonal daily tea, particularly in spring and summer.

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