Cang Zhu Slices (Atractylodes lancea) — Dried Herb for Tea, Soup & Daily Wellness

Cang Zhu Slices (Atractylodes lancea) are the dried rhizome slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Cāng Zhú (苍术). For centuries, Cang Zhu has been prized as a drying, dampness-transforming, and spleen-strengthening herb, used to support digestive comfort, disperse turbid dampness, and brighten the body in humid seasons. Its nature is warm, pungent, and slightly bitter, making it a robust yet balanced herb for drying dampness, fortifying the Spleen, and dispelling wind-cold.

Key Selling Points

• Traditional dampness-transforming food herb
• Dried Cang Zhu rhizome slices
• Atractylodes lancea
• Suitable for tea, soup, and congee
• New-crop, freshly dried quality

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale yellowish-brown color, firm fibrous texture, and distinctive aromatic, slightly resinous aroma. When decocted, the slices release a warm, pungent, gently bitter infusion with a lingering earthy depth, adding character to broths and herbal blends without overwhelming other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Congee and grain porridge
• Seasonal damp-weather cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Cang Zhu is decocted into soups, congee, and seasonal tonics to support the body during humid, damp weather. It is a common ingredient in medicinal food soup packs, where it pairs with ingredients like tangerine peel, poria, and jujube. As a tea, it is brewed alone or blended with other warming herbs for a pungent, gently bitter infusion that awakens the senses.

FAQ Q&A