Sichuan Mai Dong Dried Ophiopogon Root 500g TCM Herbal Tea Ingredient

Sichuan Mai Dong (麦冬), the dried tuberous root of Ophiopogon japonicus, is a classic yin-nourishing herb in the Chinese materia medica. In TCM theory it is sweet and slightly bitter in flavor and slightly cold in nature, traditionally associated with the heart, lung, and stomach channels. These sun-dried root slices are a food-and-medicine botanical suitable for teas, decoctions, and culinary recipes.

Key Selling Points

• Authentic Sichuan-grown Mai Dong, a staple TCM yin-nourishing root
• Botanical source: Ophiopogon japonicus, dried tuberous root
• Sun-dried whole roots with natural translucent flesh and firm texture
• Traditionally used in herbal teas, often paired with Huang Qi and Wu Wei Zi
• Generous 500g bulk pack, ideal for daily brewing and kitchen use

Quality & Sensory

Typically pale yellowish-white to light yellow with a semi-translucent, slightly sticky texture. The aroma is mild and faintly sweet, and when simmered or steeped the roots yield a gentle, subtly sweet liquor with a soft, moist finish.

Technical Specifications

Usage Scenarios

• Simmer into a daily herbal tea, often combined with astragalus and schisandra
• Add to slow-cooked soups and broths for traditional nourishing dishes
• Use in congee or dessert soups for a mild sweet herbal note
• Include in seasonal decoctions during dry weather

Traditional Uses

In traditional Chinese practice, Mai Dong is a common ingredient in moistening decoctions and daily teas, frequently paired with Huang Qi (astragalus root) and Wu Wei Zi (schisandra berries) in classic nourishing blends. It is also added to soups, congee, and autumn-winter tonics, where it is valued for its sweet, slightly cold character in traditional yin-supporting formulas.

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