Fu Ling Gao (Poria & Wuzhimaotao Herbal Paste) — Ready-to-Eat Herbal Paste Sachets, 100g

Fu Ling Gao (茯苓膏) is a ready-to-eat herbal paste (膏滋) built around Poria cocos (Fú Líng, 茯苓) at 41%, blended with Wuzhimaotao (五指毛桃), Coix Seed (Yì Yǐ Rén, 薏苡仁), Astragalus (Huáng Qí, 黄芪), Apricot Kernel (Xìng Rén, 杏仁), and aged Tangerine Peel (Jú Pí, 橘皮). In Traditional Chinese Medicine (TCM), Fu Ling is a sweet, neutral, and gently balancing food herb that enters the Heart, Spleen, and Kidney channels, where it is traditionally valued for supporting the Spleen's transformation and transport, calming the spirit, and helping the body stay light and dry through humid summer days. This low-temperature concentrated paste is portioned into ten 10g sachets for convenient daily use at home or on the road.

Key Selling Points

• Poria cocos (Fu Ling) as the leading ingredient at 41%
• Blended with Wuzhimaotao, Coix Seed, Astragalus, Apricot Kernel, and Tangerine Peel
• Low-temperature concentration preserves aroma and body
• Ready-to-eat paste in ten portable 10g sachets
• Traditionally used for Spleen support and damp-season nourishment

Quality & Sensory

Each batch is slowly concentrated at low temperature into a glossy, deep amber-brown paste with a smooth, syrupy body that holds its shape on the spoon. The aroma is warm and gently earthy, carrying notes of toasted grain from the Coix Seed and a soft citrus lift from the aged Tangerine Peel. On the tongue it is mild and lightly sweet, with a faint herbal bitterness that fades into a clean, rounded finish — pleasant enough to eat straight from the sachet or stir into warm water.

Technical Specifications

Usage Scenarios

• Daily ready-to-eat herbal nourishment at home
• Portable sachets for travel, office, or commute
• Warm-weather seasonal routine during humid summer days
• Stirred into warm water as a gentle herbal drink
• A convenient companion to soups and congee in a damp-season diet

Traditional Uses

In folk herbal practice, Fu Ling is simmered into soups, congee, and gentle daily tonics, and is one of the most familiar food herbs in Chinese home kitchens. It is often paired with Coix Seed and Tangerine Peel in humid-season cooking, and with Astragalus in slow-cooked broths for everyday nourishment. Wuzhimaotao, a southern folk favorite, is traditionally brewed into soups for its mild, milky aroma and its reputation as a gentle daily food herb. This paste gathers those same ingredients into a modern, spoonable form — eaten straight, dissolved in warm water, or spread into congee — so the traditional pairing can travel easily into a busy day.

FAQ Q&A