Chai Hu Root (Bupleurum chinense) — Shanxi Dried Herb, 500g

Chai Hu Root (Bupleurum chinense) is the dried root of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Chái Hú (柴胡). For centuries, Chai Hu has been prized as a harmonizing, qi-regulating, and Liver-soothing herb, used to relieve alternating chills and fever, chest and rib-side distension, dizziness, and emotional constraint. Its nature is bitter, slightly cold, and gently dispersing, making it a foundational herb for soothing the Liver, releasing constraint, and raising yang qi. This batch is sourced from Shanxi province and naturally sun-dried.

Key Selling Points

• Traditional Liver-soothing and qi-regulating herb
• Sourced from Shanxi province, naturally sun-dried
• Bupleurum chinense dried root slices
• 500g bulk pack for decoctions and formulas
• New-crop quality, clean and unsulfured

Quality & Sensory

Each batch is carefully sun-dried to preserve its pale yellowish-brown color, firm fibrous texture, and mild earthy aroma with a faintly bitter, root-like note. When decocted, the slices release a gentle, slightly bitter and aromatic infusion that blends smoothly with other herbs in a formula.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions and formulas
• Liver-soothing tea blends
• Seasonal qi-regulating soups
• Herbal pairing with white peony and angelica
• Daily wellness tea in small amounts

Traditional Uses

In folk herbal practice, Chai Hu is decocted into soups, teas, and classic formulas to soothe the Liver, release constraint, and harmonize the body's qi. It is a common ingredient in traditional formulas paired with white peony root, angelica, and licorice. As a daily tea, it is brewed alone or blended with mint and chrysanthemum for a light, gently bitter infusion.

FAQ Q&A