Dried Fried Malt Sprouted Barley Mai Ya 500g Traditional Herbal Tea for Digestive Support

Fried Malt, known in TCM as Chao Mai Ya (炒麦芽), is the dried sprouted grain of barley, Hordeum vulgare, prepared by stir-frying mature sprouted barley grains. In TCM theory it is sweet in flavor and neutral in nature, traditionally associated with the spleen and stomach channels. Traditionally used to support healthy digestion and food stagnation relief, it is commonly simmered as a simple decoction or brewed as a daily herbal tea. This listing offers 500g of selected fried malt grains for traditional herbal preparation.

Key Selling Points

• Traditional TCM fried malt made from sprouted barley grains
• Botanical source Hordeum vulgare with Chinese name Chao Mai Ya 炒麦芽
• Stir-fried processing gives a warm toasty aroma and mellow character
• Traditionally associated with spleen and stomach channel entry
• Suitable for decoctions, daily teas, and congee preparation

Quality & Sensory

The grains are typically plump, dry, and light golden to yellowish brown from stir-frying, with a mild toasty grain aroma. When simmered or steeped, the liquid typically shows a pale amber tone and a gentle, slightly sweet, malty taste.

Technical Specifications

Usage Scenarios

• Simmer as a traditional malt decoction
• Brew as a mild daily herbal tea
• Add to congee or grain porridge during cooking
• Use in seasonal herbal soup preparations

Traditional Uses

In TCM practice, fried malt is a classic digestant herb traditionally used for food stagnation, especially from starchy foods, and to support spleen and stomach function. It is often paired with hawthorn and medicated leaven in digestive decoctions. A simple double-sprout water made with malt and rice sprouts is a common folk preparation, and nursing mothers have traditionally used malt decoctions under practitioner guidance.

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