Dried Dandelion Root Tea Pu Gong Ying 500g Changbai Mountain Herbal Tea

Dried Dandelion Root, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum officinale, harvested from the Changbai Mountain region. These medium-sized root slices are a classic bitter-cool herb traditionally associated with clearing heat in TCM theory. Commonly simmered as a decoction or steeped as a daily herbal tea, this root is a staple in traditional Chinese herbal practice.

Key Selling Points

• Single-ingredient dandelion root from the Changbai Mountain region
• Known in TCM as Pu Gong Ying (蒲公英), a traditional bitter-cool herb
• Medium root slices suitable for decoction or herbal tea
• Botanical source Taraxacum officinale, a widely recognized traditional herb
• 500g bulk pack suited to regular home preparation

Quality & Sensory

The dried root slices typically show a light brown to tan color with a firm, fibrous texture. When brewed or simmered, they typically yield a mild earthy aroma and a gently bitter, slightly roasted taste.

Technical Specifications

Usage Scenarios

• Simmer as a traditional root decoction
• Steep as a daily caffeine-free herbal tea
• Add to herbal soup blends during seasonal changes
• Combine with chrysanthemum or honeysuckle in traditional cooling teas

Traditional Uses

In TCM theory, dandelion root is considered bitter and cool in nature and is traditionally associated with clearing heat and supporting the liver and stomach channels. Folk practice commonly uses it as a springtime tea or simmered with other cooling herbs such as chrysanthemum. It has long been a household herb in northern China, where the fresh plant is known as Po Po Ding.

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