Gan Huang Cao Herb (Penthorum chinense) — Dried Food-Herb Tea, 500g Bulk Loose Leaf

Gan Huang Cao (Penthorum chinense Pursh) is the dried aerial herb of a traditional food-herb plant known in Traditional Chinese Medicine (TCM) as Gǎn Huáng Cǎo (赶黄草), also called Chinese Penthorum. Long used in folk herbal practice along the upper Yangtze region, it has been prized as a gentle, damp-clearing herb traditionally taken to support the Liver, ease heat, and promote smooth flow of qi and blood. Its nature is sweet and slightly cool with a mild, faintly bitter-sweet character, making it a soothing herb for daily tea and seasonal decoctions.

Key Selling Points

• Traditional food-herb (药食同源) botanical
• Dried Penthorum chinense aerial herb
• 500g bulk loose-leaf, 40g per bottle
• Oven-dried to preserve color and aroma
• Suitable for daily herbal tea and decoction

Quality & Sensory

Each batch is gently oven-dried to preserve the herb's soft green-brown color, delicate leafy texture, and mild grassy aroma with faint honeyed notes. When brewed, the leaves and stems unfurl and yield a pale golden-green infusion with a smooth, lightly sweet taste and a subtle herbal finish. The natural sugars present come only from the plant itself, with no added sweeteners.

Technical Specifications

Usage Scenarios

• Daily herbal tea, hot or cold-brewed
• Blended with chrysanthemum or goji berry
• Seasonal decoction in spring and summer
• Herbal soup and congee ingredient
• Bulk pantry staple for tea shops

Traditional Uses

In folk herbal practice, Gan Huang Cao is decocted alone or with other gentle herbs into daily teas and seasonal soups, especially during warm, damp months when the body feels heavy or sluggish. It is often paired with chrysanthemum, honeysuckle, or goji berry for a light, refreshing infusion, and is simmered into congee and light broths as a food-herb ingredient. In the upper Yangtze region, it has long been kept as a household herb for everyday wellness teas.

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