Sichuan Mai Dong Dried Ophiopogon Root TCM Herbal Tea and Soup Ingredient 500g Bulk

Dried Sichuan Ophiopogon Root, known in TCM as Mai Dong (麦冬), from Ophiopogon japonicus. These small tuberous roots are a classic yin-nourishing herb, traditionally associated with the heart, lung, and stomach channels and valued for a sweet and slightly bitter nature. Sold as loose bulk decoction pieces for teas, soups, and traditional herbal preparations.

Key Selling Points

• Authentic Sichuan-grown Mai Dong, a staple TCM root herb
• Botanical source Ophiopogon japonicus with tuberous root pieces
• Traditionally used to nourish yin and moisten the lungs in TCM theory
• Loose bulk form suitable for decoction, tea, soup, and congee
• Sealed packaging with 24-month shelf life when stored cool and dry

Quality & Sensory

Typically pale yellowish-white to light yellow tubers with a translucent, slightly wrinkled surface and firm yet flexible texture. The aroma is mild and faintly sweet, and simmered roots yield a gentle, subtly sweet taste with a hint of bitterness.

Technical Specifications

Usage Scenarios

• Simmered into herbal decoctions with other tonic roots
• Brewed alone or with goji and chrysanthemum as a daily herbal tea
• Added to soups and congee for traditional seasonal cooking
• Used in food therapy blends for dry autumn and winter months

Traditional Uses

In TCM practice, Mai Dong is traditionally used to nourish yin, moisten the lung, and generate fluids, and it is often paired with herbs such as Sha Shen, Yu Zhu, or American ginseng in decoctions and teas. It is also a common ingredient in autumn-winter soup packs and congee recipes, and is traditionally simmered 10-15 minutes or added during the final stage of cooking.

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