Sulfur-Free Cistanche Slices Rou Cong Rong 500g Premium Xinjiang Herb for Tea and Wine Infusions

Cistanche Slices, known in TCM as Rou Cong Rong (肉苁蓉), from Cistanche deserticola, are dried succulent stem slices sourced from Xinjiang. This sulfur-free grade is selected for plump, oil-rich slices with natural chrysanthemum-like markings. In TCM theory, Cistanche is sweet and salty in flavor, warm in nature, and traditionally enters the Kidney and Large Intestine channels. Traditionally used in herbal teas, wine infusions, and decoctions, it is a valued tonic herb for daily wellness routines. Not suitable for use during pregnancy or breastfeeding.

Key Selling Points

• Sulfur-free premium grade Cistanche slices with oil-rich texture and chrysanthemum-pattern cross sections
• Botanical source Cistanche deserticola, known in TCM as Rou Cong Rong (肉苁蓉)
• Sourced from Xinjiang, China, a recognized growing region for this desert herb
• Dried sliced form ready for herbal tea, wine infusion, or decoction preparation
• Sold as 500g total packaged in five 100g sealed bags for convenient storage

Quality & Sensory

Typically deep brown to dark brown on the outside with a lighter, sugar-like cross section showing fine chrysanthemum markings. Slices feel dense and slightly oily, with a mild earthy aroma. When simmered or steeped, the taste is typically mildly sweet with a soft, starchy richness.

Technical Specifications

Usage Scenarios

• Simmer slices in water for a traditional herbal decoction
• Add to rice or grain congee during slow cooking
• Steep in hot water as a daily herbal tea
• Infuse in liquor or wine following traditional folk preparation

Traditional Uses

In TCM practice, Rou Cong Rong is traditionally associated with tonifying Kidney Yang and moistening the intestines, and it appears in classic tonic formulas and daily wellness decoctions. Folk use includes pairing it with herbs such as goji berry and cuscuta seed in soups or wine infusions, especially during autumn and winter. It is also simmered with lamb or added to congee in traditional seasonal cooking.

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