Cao He Che (Bistorta officinalis / Polygonum bistorta) — Dried Yunnan Rhizome, 500g

Cao He Che (草河车), botanically identified as the dried rhizome of Bistorta officinalis (syn. Polygonum bistorta), also known in TCM as Quán Shēn (拳参) and folk-named Cao Xue Jie (草血竭) and Yi Kou Xue (一口血), is a traditional Chinese herb sourced from Yunnan Province. For centuries it has been prized as a cooling, astringent, and blood-stabilizing herb, traditionally used to clear heat, resolve toxin, cool the blood, and stop bleeding. Its nature is bitter, slightly cold, and astringent, making it a focused herb for heat-related and bleeding-related patterns in TCM.

Key Selling Points

• Traditional heat-clearing and blood-cooling herb
• Dried rhizome from Yunnan Province
• Bistorta officinalis (Polygonum bistorta)
• Also known as Quan Shen, Cao Xue Jie, Yi Kou Xue
• 500g bulk pack for decoction and daily use

Quality & Sensory

Each batch is carefully dried to preserve its dark reddish-brown exterior, firm dense texture, and faint earthy aroma. When sliced, the interior shows a reddish-brown to purplish tone with a slightly fibrous grain. In decoction it yields a deep amber-red infusion with a bitter, astringent taste and a mild earthy finish, characteristic of traditional blood-cooling herbs.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Blended with other heat-clearing herbs
• Folk herbal formulas for seasonal wellness
• External wash preparations in folk practice
• Bulk storage for regular herbal use

Traditional Uses

In folk herbal practice, Cao He Che is decocted alone or in combination with other herbs to clear heat, resolve toxin, cool the blood, and stop bleeding. It appears in traditional formulas alongside herbs such as Di Yu, Huai Hua, and Bai Mao Gen for blood-related patterns, and with Jin Yin Hua and Lian Qiao for heat-toxin patterns. In some regional traditions it is also used in external washes and poultices. As a daily herb, it is brewed as a bitter, astringent tea or simmered into medicinal soups within TCM food-therapy contexts.

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