White Acorus Calamus Root Shui Chang Pu Dried Herb for Tea and Wine Infusion 500g

White Acorus, known in TCM as Shui Chang Pu (水菖蒲), is the dried rhizome of Acorus calamus. Traditionally associated with opening the orifices, transforming dampness, and refreshing the mind, this aromatic root is commonly prepared as an infusion or wine soak. In TCM theory it is pungent and warm. Store in a cool, dry place and use only as a traditional herbal ingredient.

Key Selling Points

• Dried White Acorus rhizome known in TCM as Shui Chang Pu (水菖蒲)
• Botanical source Acorus calamus, naturally sun-dried whole pieces
• Traditionally valued for transforming dampness and supporting mental clarity
• Aromatic pungent-warm herb suitable for infusions and wine soaking
• Sourced from Anhui and sold as a raw edible agricultural product

Quality & Sensory

Typically the dried rhizome pieces are light brown to yellowish with a knobby, fibrous texture and a distinct spicy, aromatic scent. When infused or soaked, they typically release a warm, pungent, slightly bitter flavor.

Technical Specifications

Usage Scenarios

• Steep as a traditional herbal infusion
• Soak in wine following traditional folk practice
• Simmer in decoctions with other herbs
• Use in seasonal folk herbal preparations

Traditional Uses

In TCM practice, Chang Pu is traditionally associated with opening the orifices, transforming dampness, and calming the spirit, and it appears in classical formulas such as Kai Xin San. Folk tradition also uses the rhizome for wine infusions and seasonal customs such as the Dragon Boat Festival, when calamus is hung or bathed with for its aromatic qualities.

FAQ Q&A