Tong Cao Rice Paper Pith 500g Dried Tongcao Herbal Slices for Decoction and Soup

Tong Cao (通草), also called Tongcao or Rice Paper Pith, is the dried stem pith of Tetrapanax papyrifer, traditionally prepared as light white cylindrical slices. In TCM theory it is sweet and bland in flavor with a slightly cold nature, traditionally associated with the lung and stomach channels. This 500g pack of dried herbal slices is a raw botanical suitable for decoction, soup, and other traditional preparations. Store refrigerated and use under the guidance of a qualified practitioner.

Key Selling Points

• Dried Tong Cao (通草) stem pith slices, a classic raw Chinese herbal material
• Botanical source Tetrapanax papyrifer, traditionally used in TCM decoction practice
• Light white pith slices with a mild bland taste, easy to combine with other herbs
• Sold as a 500g pack of dried edible agricultural produce with 36-month shelf life
• Traditionally prepared in soups and decoctions; refrigerate for freshness

Quality & Sensory

The slices are typically white to pale ivory with a light, porous, papery texture and a faint neutral aroma. When decocted, the liquid is typically clear with a very mild, slightly sweet and bland taste.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal decoctions
• Added to slow-cooked soups with other botanicals
• Used in congee or light herbal broths
• Combined with herbs such as Wang Bu Liu Xing in traditional formulas

Traditional Uses

In traditional Chinese practice, Tong Cao is a mild, bland herb often included in decoctions and nourishing soups, especially during postpartum recovery periods. It is commonly paired with Wang Bu Liu Xing (王不留行) and other botanicals in classic formulas. Because it is light and porous, it is typically simmered rather than eaten directly, and use is traditionally guided by a practitioner.

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