Dandelion Leaf Tea (Taraxacum mongolicum) — Dried Herbal Tea, 50g Jar

Dandelion Leaf Tea (Taraxacum mongolicum) is the dried leaf of a widely revered food herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), affectionately called Pó Po Dīng (婆婆丁) in northern folk tradition. For centuries, dandelion leaf has been prized as a cooling, detoxifying, and fire-clearing herb, used to refresh the body, support the Liver and Stomach, and disperse heat and swelling. Its nature is bitter, sweet, and cold, making it a gentle yet clarifying herb for soothing internal heat and promoting the free flow of qi and fluids.

Key Selling Points

• Traditional heat-clearing food herb
• Dried dandelion leaf, low-temperature slow-baked
• Taraxacum mongolicum
• Washed and jar-packed for freshness
• Light floral taste, easy daily brewing

Quality & Sensory

Each batch is carefully washed and dried using a low-temperature slow-baking method to preserve the leaf's deep green color, tender texture, and fresh grassy aroma. When brewed, the leaves unfurl and yield a pale golden-green infusion with a mild, slightly bitter opening and a soft floral sweetness on the finish, leaving a clean, refreshing aftertaste.

Technical Specifications

Usage Scenarios

• Daily herbal tea, hot or cold-brewed
• Blended with chrysanthemum or honeysuckle
• Seasonal spring and summer refreshment
• After-meal digestive tea
• Herbal tea gift or sampler jar

Traditional Uses

In folk herbal practice, dandelion leaf is brewed as a daily tea, simmered into light soups, and blended with other cooling herbs for seasonal refreshment. Northern households often gather young Pó Po Dīng leaves in spring, blanch them for salads, or dry them for year-round tea. In TCM food therapy, the leaf is paired with chrysanthemum, honeysuckle, or mint to clear heat, and with jujube or licorice to soften its bitter edge. It is a familiar ingredient in spring detox teas and summer cooling decoctions.

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