Ma Ti Da Huang Slices (Rheum officinale) — Gansu-Grown Dried Rhizome, 500g

Ma Ti Da Huang Slices (Rheum officinale) are the dried rhizome slices of a long-revered traditional herb known in Traditional Chinese Medicine (TCM) as Dà Huáng (大黄), also called Rhubarb Root or Chinese Rhubarb. Grown in Gansu Province and sliced for decoction, Da Huang has been prized for centuries as a purging, heat-clearing, and blood-quickening herb used to relieve constipation, cool internal heat, and move stagnant blood. Its nature is bitter and cold, making it a potent yet carefully respected herb for clearing excess and restoring downward flow.

Key Selling Points

• Gansu-grown Ma Ti Da Huang rhizome
• Traditional bitter-cold purging herb
• Dried and sliced for decoction
• 500g bulk food-herb grade
• Rheum officinale botanical identity

Quality & Sensory

Each batch is carefully sliced and dried to preserve its deep yellow-brown color, firm dense texture, and faintly smoky, earthy aroma. When decocted, the slices release a strongly bitter, astringent infusion with a lingering cool aftertaste, characteristic of well-aged Da Huang rhizome.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Herbal formula blending
• Medicinal food soup packs
• Bulk herbal pantry storage
• TCM practitioner formulation

Traditional Uses

In folk herbal practice, Da Huang is decocted into strong teas and formulas to clear internal heat and restore downward movement. It appears in classical purging and blood-quickening combinations, often paired with herbs like Zhi Shi, Hou Po, or Tao Ren. In medicinal food traditions, small amounts are simmered into soups and decoctions for seasonal clearing, and it is also used in external poultices and foot soaks in some regional folk customs.

FAQ Q&A