Wild Dandelion Root Tea Pu Gong Ying 30g Roasted Herbal Tea with Rose 40g

Wild Dandelion Root Tea, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum officinale, using dried and roasted dandelion roots. This set pairs 30g of roasted dandelion root with 40g of rose buds for a traditional herbal infusion. In TCM theory, dandelion root is bitter and slightly cold, traditionally associated with clearing heat. Brew as a daily herbal tea.

Key Selling Points

• Wild-harvested dandelion roots from the Changbai Mountain region, roasted for a mellow infusion
• Known in TCM as Pu Gong Ying (蒲公英), the root of Taraxacum officinale
• Paired with 40g of rose buds for a balanced traditional herbal tea blend
• Roasted processing gives a deeper, nuttier flavor than raw root
• Sugar-free dried botanicals suitable for daily herbal tea brewing

Quality & Sensory

The roasted root pieces are typically dark brown with a firm, dry texture and a toasty, earthy aroma. Brewed tea typically shows an amber-brown color with a mellow, slightly bitter and nutty taste, softened by the floral sweetness of rose.

Technical Specifications

Usage Scenarios

• Brew as a daily herbal tea infusion
• Simmer the roasted root for a stronger traditional decoction
• Enjoy as a caffeine-free warm drink in the afternoon or evening
• Serve during seasonal changes when a cooling herbal tea is traditionally preferred

Traditional Uses

In TCM practice, dandelion root is traditionally used to clear heat and is a common household herb for daily infusions. Roasting the root is a folk preparation that softens its cold nature and deepens flavor. Rose buds are traditionally paired with dandelion in herbal teas, a combination often enjoyed in spring and summer.

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