Dandelion Tea (Taraxacum mongolicum) — Changbai Mountain Washed New-Crop Loose Leaf 500g

Dandelion Tea (Taraxacum mongolicum) is the dried, washed leaf and whole-plant material of a widely revered food herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), affectionately called Pó Pó Dīng (婆婆丁) in northern China. For generations, dandelion has been prized as a cooling, clearing, and gently detoxifying herb, traditionally used to clear heat, support the Liver and Stomach, and ease seasonal discomfort. Its nature is bitter, sweet, and cold, making it a refreshing yet mild herb for daily brewing and seasonal wellness routines.

Key Selling Points

• Traditional heat-clearing food herb
• Washed new-crop dandelion from Changbai Mountain, Jilin
• Loose-leaf 500g bag for daily brewing
• Bitter-sweet, cooling nature for seasonal wellness
• Food-herb (药食同源) ingredient for tea and decoction

Quality & Sensory

Each batch is carefully washed and dried to preserve its deep green leaf color, tender texture, and fresh grassy aroma. When brewed, the leaves unfurl and yield a clear, pale golden-green infusion with a gently bitter opening and a soft, subtly sweet finish, leaving a clean, refreshing aftertaste.

Technical Specifications

Usage Scenarios

• Daily herbal tea brewing
• Seasonal spring and summer wellness routines
• Blending with chrysanthemum, honeysuckle, or goji berry
• Decoction for traditional food-therapy use
• Cooling beverage after rich or spicy meals

Traditional Uses

In folk herbal practice, dandelion is brewed as a daily tea, simmered into light decoctions, and added to seasonal soups and congee. It is often paired with chrysanthemum, honeysuckle, or goji berry for a balanced, cooling infusion. In northern China, where it is known as Pó Pó Dīng, it is gathered in spring and enjoyed fresh or dried as a household herb for everyday wellness.

FAQ Q&A