Ji Xue Teng Slices (Spatholobus suberectus) — Dried Food Herb for Tea, Soup & Tincture

Ji Xue Teng Slices (Spatholobus suberectus) are the dried stem slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Jī Xuè Téng (鸡血藤), also called Millettia Vine or Chicken-Blood Vine. For centuries, Ji Xue Teng has been prized as a blood-nourishing, channel-freeing herb, traditionally used to support healthy circulation, ease stiffness in the limbs, and promote the smooth flow of qi and blood. Its nature is warm and sweet with a slightly bitter note, making it a gentle yet deeply nourishing herb for supporting the Blood and invigorating the collaterals.

Key Selling Points

• Traditional blood-nourishing food herb
• Dried Ji Xue Teng stem slices
• Spatholobus suberectus
• Suitable for tea, soup, and tincture
• New-crop, origin-direct quality

Quality & Sensory

Each batch is carefully sliced and dried to preserve its reddish-brown color, firm woody texture, and mild earthy aroma. When decocted, the slices release a gentle, subtly sweet and slightly bitter infusion with a warm, grounding character, adding depth to broths and teas without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Herbal tincture and soaking wine
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Ji Xue Teng is decocted into soups, congee, and gentle tonics to support daily nourishment and healthy circulation. It is a common ingredient in medicinal food soup packs, where it pairs with ingredients like angelica, goji berry, and jujube. As a tea, it is brewed alone or blended with other herbs for a warm, mildly sweet infusion, and it is also traditionally used in soaking wine for daily wellness.

FAQ Q&A