Xinjiang Red Jujube Slices (Ziziphus jujuba) — Seedless Dried Jujube Rings for Tea & Soup

Red Jujube Slices (Ziziphus jujuba) are the dried, seedless fruit slices of a highly revered traditional food herb known in Traditional Chinese Medicine (TCM) as Hóng Zǎo (红枣), also called Da Zao (大枣). Grown in Xinjiang and naturally sun-dried, these convenient jujube rings have been prized for centuries as a gentle, blood-nourishing and qi-supporting herb, traditionally used to strengthen the Spleen and Stomach, calm the spirit, and harmonize the nature of other herbs in a formula. Their nature is sweet and warm, making them a mild yet deeply nourishing ingredient for daily teas, soups, and congee.

Key Selling Points

• Xinjiang-grown new-crop red jujube slices
• Seedless jujube rings, ready to brew without washing
• Naturally sun-dried, no added sugar
• Traditional food herb for tea, soup, and congee
• Convenient 500g pack for daily nourishment

Quality & Sensory

Each batch is carefully sliced into rings and naturally sun-dried to preserve its deep reddish-brown color, soft leathery texture, and warm, honeyed aroma. When brewed or simmered, the slices soften and release a rich, sweet flavor with subtle caramel notes, lending gentle sweetness and body to teas and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea and daily infusion
• Chinese-style soup and broth
• Congee and grain porridge
• Blended with goji berry and chrysanthemum
• Soup-pack and tonic ingredient

Traditional Uses

In folk herbal practice, Hong Zao is decocted into soups, congee, and gentle tonics to support daily nourishment and vitality. It is a classic ingredient in blood-nourishing and qi-supporting formulas, often paired with goji berry, angelica, and longan. As a daily tea, the slices are brewed alone or blended with other herbs for a warm, mildly sweet infusion, and they are commonly added to medicinal food soups to harmonize the overall nature of the recipe.

FAQ Q&A