Xuan Fu Hua (Inula japonica) — Dried Sulfur-Free Flower for TCM Tea & Decoction

Xuan Fu Hua (Inula japonica), also known as Jin Fo Hua (金佛花), is the dried flower head of a traditional herb known in Traditional Chinese Medicine (TCM) as Xuán Fù Huā (旋复花). For centuries, Xuan Fu Hua has been prized as a qi-directing, phlegm-transforming, and stomach-harmonizing herb, traditionally used to relieve coughing, wheezing, belching, and a sensation of fullness or oppression in the chest. Its nature is bitter, pungent, and slightly warm, making it a focused yet gentle herb for descending rebellious qi and soothing the middle burner.

Key Selling Points

• Sulfur-free new-crop flower heads
• Traditional qi-directing and phlegm-transforming herb
• Inula japonica dried flower
• Sourced from Henan province
• Suitable for decoction and herbal tea blends

Quality & Sensory

Each batch is carefully harvested and shade-dried to preserve the flower heads' pale golden-yellow color, layered petal structure, and light, hay-like aroma. When decocted, the flowers yield a mild, slightly bitter and subtly pungent infusion with a soft, clean finish, releasing their character without heaviness.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Herbal tea blends
• Seasonal respiratory wellness routines
• Soup and congee additions
• TCM formula ingredient

Traditional Uses

In folk herbal practice, Xuan Fu Hua is decocted alone or in formulas to direct qi downward and harmonize the stomach, often paired with herbs like Dai Zhe Shi (hematite) and Ban Xia (pinellia). It is traditionally used in teas and decoctions during seasonal transitions when coughing or chest oppression arises, and is sometimes added to congee or light soups for daily middle-burner support.

FAQ Q&A