Yunnan Zhaotong Tian Ma Slices (Gastrodia elata) — Wild-Grade 500g Sulfur-Free Dried Rhizome

Tian Ma Slices (Gastrodia elata) are the dried rhizome slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Tiān Má (天麻). Sourced from Zhaotong, Yunnan—one of the most celebrated growing regions for this botanical—these wild-grade slices have been prized for centuries as a calming, spirit-settling, and wind-extinguishing herb, traditionally used to relieve headaches, dizziness, spasms, tremors, and disorders of internal wind. Its nature is sweet, neutral, and balancing, making it gentle yet profoundly effective for soothing the Liver, anchoring yang, and harmonizing the nervous system.

Key Selling Points

• Wild-grade Tian Ma from Zhaotong, Yunnan
• Sulfur-free dried rhizome slices
• Traditional calming and wind-extinguishing herb
• 500g bulk food-herb grade supply
• Suitable for decoction, soup, and congee

Quality & Sensory

Each batch is carefully sliced and dried to preserve its ivory to pale yellowish color, firm yet smooth texture, and mild earthy aroma. When decocted, the slices yield a gentle, slightly sweet infusion with a clean, rounded finish, and the rhizome softens without disintegrating, releasing its character slowly into soups and broths.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Chinese-style soup and broth
• Congee and grain porridge
• Medicinal food soup packs
• Daily herbal tea blends

Traditional Uses

In TCM, Tian Ma enters the Liver channel, where it works to calm Liver wind. It is one of the most important herbs for addressing conditions related to Liver yang rising, helping to relax tendons, ease pressure in the head, and restore smooth circulation of qi and blood. In folk herbal practice, Tian Ma is decocted into soups, tonics, and longevity formulas to promote calm nerves, sharper mental clarity, and smoother movement of the limbs. It is commonly paired with ingredients such as goji berry, jujube, angelica, and chicken or fish in slow-simmered medicinal soups, and is also brewed as a gentle daily tea for seasonal nourishment.

FAQ Q&A