Black Jujube (Ziziphus jujuba) — Dried Smoked Date for Tea, Snacking & Wine Infusion

Black Jujube (Ziziphus jujuba), known in Traditional Chinese Medicine (TCM) as Hēi Zǎo (黑枣) or Wū Zǎo (乌枣), is the naturally sun-dried, smoke-cured fruit of the jujube tree, a highly revered food herb in Chinese wellness culture. For centuries, black jujube has been prized as a gentle, blood-nourishing, and spirit-calming fruit, used to support vitality, soothe the nerves, and warm the middle. Its nature is sweet and slightly warm, making it a mild yet deeply nourishing food herb for building qi and blood, harmonizing the Spleen and Stomach, and supporting restful calm.

Key Selling Points

• Traditional blood-nourishing food herb
• Naturally sun-dried and smoke-cured
• Ziziphus jujuba from Shanxi, Lüliang
• Ready-to-eat, no-wash convenience
• Suitable for tea, snacking, and wine infusion

Quality & Sensory

Each batch is naturally sun-dried to preserve its deep black-purple color, wrinkled yet supple texture, and rich, smoky-sweet aroma. The fruit is plump with a firm, chewy bite and a concentrated caramel-like sweetness. When steeped in hot water or simmered in soups, it releases a warm, mellow flavor with notes of dried fruit and a gentle, lingering sweetness that deepens the broth.

Technical Specifications

Usage Scenarios

• Daily herbal tea and decoction
• Traditional soup and congee
• Ready-to-eat snacking
• Wine infusion and medicinal liquor
• Seasonal autumn nourishment

Traditional Uses

In folk herbal practice, black jujube is decocted into soups, congee, and gentle tonics to support daily nourishment and calm. It is a common ingredient in blood-building formulas, where it pairs with ingredients like goji berry, longan, and angelica. As a tea, it is brewed alone or blended with ginger and brown sugar for a warming infusion. In some regional traditions, it is steeped in rice wine or medicinal liquor to make a nourishing tonic for cooler months.

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