Dried Amla Fruit Yu Gan Zi 余甘子 Phyllanthus emblica Whole Dried Herb for Tea and Decoction 250g x 4 Cans

Dried Amla Fruit, known in TCM as Yu Gan Zi (余甘子), from Phyllanthus emblica, offered as whole dried fruits harvested and sun-dried. In TCM theory, amla is traditionally associated with clearing heat, promoting fluid production, and supporting digestion. Its sour, astringent, cool nature makes it a valued botanical for daily herbal teas and decoctions. This listing is for dried botanical material sold as an edible agricultural product, not a medicine.

Key Selling Points

• Whole dried amla fruit identified as Yu Gan Zi 余甘子 from Phyllanthus emblica
• Sun-dried whole fruit form suitable for herbal tea, decoction, and culinary use
• Traditionally used in TCM and Tibetan herbal practice for clearing heat and promoting fluid production
• Packaged in four 250g cans for convenient storage and measured daily use
• Sourced as an edible agricultural product with a 12-month shelf life under normal room temperature storage

Quality & Sensory

Dried amla fruits typically appear wrinkled and yellowish-brown to greenish-brown with a firm, shriveled texture. They carry a mild herbal aroma, and when brewed or decocted the taste is typically sour and astringent with a subtle sweet aftertaste.

Technical Specifications

Usage Scenarios

• Brew as a single-herb tea or combine with other botanicals for a daily infusion
• Simmer in decoctions with herbs such as goji berry or chrysanthemum
• Add to congee or slow-cooked soups for a traditional sour note
• Use in seasonal herbal drinks during warm months

Traditional Uses

In TCM and Tibetan herbal tradition, amla fruit is traditionally used to clear heat, promote fluid production, and ease throat discomfort. It is commonly simmered alone or paired with herbs like licorice root, goji berry, or chrysanthemum in decoctions and teas. In folk practice, dried amla is also added to soups and congee, and enjoyed as a refreshing sour drink in summer.

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