Xi Huang Cao (Rabdosia serra) — Dried Food-Herb Botanical for Herbal Tea & Decoction

Xi Huang Cao (Rabdosia serra) is the dried aerial herb of a traditional food-herb botanical known in Traditional Chinese Medicine (TCM) as Xī Huáng Cǎo (溪黄草). For generations it has been prized as a cooling, damp-clearing herb used to support the Liver and Gallbladder, ease heat, and promote smooth digestive flow. Its nature is bitter and cold, making it a refreshing yet focused herb for seasonal teas and gentle decoctions.

Key Selling Points

• Traditional Liver-and-Gallbladder supporting food herb
• Dried Xi Huang Cao aerial herb
• Rabdosia serra botanical identity
• Suitable for herbal tea and decoction
• Clean, sulfur-free new-crop quality

Quality & Sensory

Each batch is carefully dried to preserve its deep green color, slender leafy texture, and fresh herbal aroma. When brewed, the herb yields a clear, lightly golden infusion with a distinctly bitter, cooling taste that softens into a gentle herbal finish, making it well suited to blended teas and slow-simmered decoctions.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Traditional decoctions
• Seasonal cooling beverages
• Soup and culinary herb combinations
• Daily food-herb wellness routines

Traditional Uses

In folk herbal practice, Xi Huang Cao is decocted alone or blended with other cooling herbs to support the Liver and Gallbladder, clear damp-heat, and ease seasonal discomfort. It is commonly simmered into herbal teas, paired with ingredients like chrysanthemum, honeysuckle, or plantain herb, and used in daily food-herb routines during warm and humid seasons.

FAQ Q&A