Dried Light Wheat Floating Wheat Fu Xiao Mai Traditional Herbal Tea for Decoction Congee and Soup

Dried Light Wheat, known in TCM as Fu Xiao Mai (浮小麦) and botanically as Triticum aestivum, consists of immature, shriveled wheat grains. In TCM theory it is traditionally associated with a neutral nature and sweet flavor, entering the Heart channel. Traditionally used in decoctions and congee, it is a gentle herb valued for supporting calm and comfort in daily wellness routines.

Key Selling Points

• Identified in TCM as Fu Xiao Mai (浮小麦), the immature light wheat grain
• Botanical source Triticum aestivum, dried and sun-processed
• Traditionally associated with the Heart channel in TCM theory
• Versatile form suitable for tea, decoction, congee, and soup
• Sourced from Xinjiang and offered in a 10 kg bulk pack

Quality & Sensory

The grains are typically small, light, and pale golden to tan in color with a dry, firm texture. They have a mild, neutral grain aroma. When brewed or decocted, the liquid is typically light and subtly sweet with a soft cereal taste.

Technical Specifications

Usage Scenarios

• Brewed as a daily herbal tea
• Simmered in traditional decoctions
• Cooked into congee
• Added to soups and stews
• Used in seasonal food preparations

Traditional Uses

In TCM theory, Fu Xiao Mai is traditionally used in decoctions, often paired with herbs such as Ma Huang Gen or Wu Wei Zi, and is also cooked into congee or added to soups. It is traditionally associated with supporting calm and comfort, and is commonly included in daily herbal tea blends for general wellness.

FAQ Q&A