Yin Chen (Artemisia capillaris) — Wild-Harvested Dried Yin Chen Herb, March Mian Yin Chen 500g

Yin Chen (Artemisia capillaris), known in Traditional Chinese Medicine (TCM) as Yīn Chén (茵陈), is the dried aerial herb of a wild-harvested Artemisia species prized for centuries as a cooling, damp-clearing, liver-supporting herb. Also called Mian Yin Chen (绵茵陈), Rong Hao (绒蒿), or Bai Hao (白蒿), it is traditionally gathered in early spring when the young shoots are soft and downy. Its nature is bitter, slightly cold, and gently aromatic, making it a classic herb for clearing damp-heat, soothing the Liver and Gallbladder, and supporting smooth flow of qi.

Key Selling Points

• Wild-harvested Artemisia capillaris from Shanxi
• Traditional March Mian Yin Chen young shoots
• Bitter, slightly cold, damp-clearing herb
• Sun-dried whole herb with soft downy texture
• 500g food-herb grade, food agricultural product

Quality & Sensory

Each batch is sun-dried to preserve its soft, downy grayish-green leaves and tender stems, with a light, hay-like aroma touched by a cool herbal note. When decocted, Yin Chen yields a pale golden-green infusion with a mildly bitter, faintly sweet taste and a clean, refreshing finish. The texture is fluffy and feathery, showing the young spring shoots that define premium Mian Yin Chen.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Damp-clearing tea blends
• Seasonal spring wellness soups
• Herbal foot soak blends
• Daily food-herb tea

Traditional Uses

In folk herbal practice, Yin Chen is decocted alone or with ingredients like jujube, gardenia, or dandelion root as a springtime tea to clear dampness and support the Liver. It is also simmered into light soups and congee during humid seasons, and added to foot soak blends for its cooling, aromatic character. Traditional spring gatherings in China often feature young Mian Yin Chen as a seasonal food herb, brewed fresh or dried for daily nourishment.

FAQ Q&A