Siberian Ginseng Leaf Ci Wu Jia 50g Bottle Dried Changbai Mountain Herb for Tea and Decoction

Siberian Ginseng Leaf, known in TCM as Ci Wu Jia (刺五加), from Acanthopanax senticosus (also classified as Eleutherococcus senticosus), offered as dried leaves from the Changbai Mountain region. In TCM theory, Ci Wu Jia is traditionally associated with tonifying qi, strengthening the spleen and kidneys, and calming the spirit. This 50g bottled pack suits daily herbal tea, decoction, or culinary use, and is not a substitute for medicine.

Key Selling Points

• Dried Siberian Ginseng leaf, a classic adaptogenic herb in traditional Chinese practice
• Sourced from the Changbai Mountain region of mainland China
• Known in TCM as Ci Wu Jia (刺五加), traditionally used to support vitality and balance
• Sun-dried and air-dried processing with no added ingredients
• Convenient 50g bottle, ideal for tea, decoction, or soup preparation

Quality & Sensory

The dried leaves typically appear deep green to olive-brown with a slightly crinkled texture and a mild herbal aroma. When brewed, the infusion typically shows a light amber-green color with a gently bitter, earthy taste.

Technical Specifications

Usage Scenarios

• Steep as a daily herbal tea
• Simmer in decoctions with other tonic herbs
• Add to soups or congee for traditional culinary use
• Brew lightly for a seasonal wellness drink

Traditional Uses

In TCM practice, Ci Wu Jia is traditionally valued as a qi tonic associated with the spleen, kidney, and heart channels. It has commonly been prepared as a solo infusion or combined with herbs such as goji berry and astragalus in decoctions and soups. Folk use also includes adding the leaf to congee or drinking it as a refreshing tea during changeable seasons.

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