Dang Shen, Dang Gui & Huang Qi Three-Treasure Herbal Combo — Minxian Sliced Roots for Tea & Soup

This Three-Treasure Herbal Combo brings together three of the most revered roots in Traditional Chinese Medicine (TCM): Dang Shen (Codonopsis pilosula, 党参), Dang Gui (Angelica sinensis, 当归), and Huang Qi (Astragalus membranaceus, 黄芪). Sourced from Minxian in Gansu Province, a high-altitude region long celebrated for the quality of its root herbs, each ingredient is sliced and sun- or oven-dried without sulfur fumigation. In TCM these three herbs are classically grouped as a qi-and-blood nourishing trio — Dang Shen sweet and neutral to support the Spleen and Lung, Dang Gui sweet and warm to nourish the Blood and enter the Liver, Heart, and Spleen channels, and Huang Qi sweet and slightly warm to tonify qi and enter the Spleen and Lung channels. Together they form a gentle, food-herb (药食同源) combination traditionally simmered in water as a daily tea or added to soups and stews for everyday nourishment.

Key Selling Points

• Classic TCM trio: Dang Shen, Dang Gui, and Huang Qi in one package
• Sourced from Minxian, Gansu — a renowned root-herb growing region
• No sulfur fumigation; sliced and dried by sun or low-heat oven
• Food-herb (药食同源) ingredients suited for daily tea and soup
• Available in 750g and 1500g sets (500g of each herb)

Quality & Sensory

Each root is sliced into firm, evenly cut pieces that retain their natural character. Dang Shen slices show a pale cream to ivory tone with a mild, sweet, earthy aroma. Dang Gui slices are tan to brownish with a warm, distinctive sweetness and a slightly oily sheen that reflects its natural volatile oils. Huang Qi slices are pale yellow with a firm, fibrous texture and a faintly sweet, hay-like scent. When simmered together, the trio yields a golden-amber infusion with a rounded, gently sweet taste and a soft herbal warmth — pleasant enough to drink on its own and mild enough to blend into broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Daily herbal tea: simmer the three roots in water and drink as a warm infusion
• Chinese-style soup and stew: add to chicken, pork, or vegetable broths
• Congee and grain porridge: simmer slices with rice for a nourishing breakfast
• Seasonal tonic cooking during cooler months
• Blended with jujube, goji berry, or ginger for a fuller tea blend

Traditional Uses

In folk herbal practice, this trio is a staple of everyday nourishment. Dang Shen is traditionally used as a gentle qi tonic, Dang Gui as a blood-nourishing herb, and Huang Qi as a qi-supporting root — together they are simmered into soups, stews, and congee, or brewed as a daily tea. A common home method is to place a small handful of each sliced root in a pot with water, bring to a boil, then simmer gently for 20–30 minutes; the same roots can be reused for a second simmer. In many households the trio is cooked with chicken or pork ribs, or paired with red jujube and goji berry for a sweeter, rounder infusion. As a food-herb combination, it fits naturally into seasonal cooking and daily wellness routines.

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