Dandelion Leaf Tea (Taraxacum mongolicum) — Changbai Mountain Dried Herbal Tea, 100g Jar

Dandelion Leaf Tea (Taraxacum mongolicum) is the sun-dried leaf of a highly revered food herb known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英), also affectionately called Pó Po Dīng (婆婆丁) in northern folk tradition. For centuries, Pu Gong Ying has been prized as a cooling, detoxifying, and fire-clearing herb, used to refresh the body, soothe heat, and support the Liver and Stomach. Its nature is bitter, sweet, and cold, making it a brisk yet gentle herb for clearing internal heat and promoting the free flow of qi. This batch is sourced from the Changbai Mountain region of Jilin and packed in a 100g jar.

Key Selling Points

• Traditional heat-clearing food herb
• Sourced from Changbai Mountain, Jilin
• Sun-dried whole dandelion leaves
• Unsweetened, pure single-ingredient tea
• Convenient 100g resealable jar

Quality & Sensory

Each batch is carefully sun-dried to preserve the leaves' deep green color, crisp texture, and fresh grassy aroma. When brewed, the leaves unfurl and yield a clear, golden-green infusion with a mildly bitter, refreshing taste and a clean, slightly sweet finish. The dried leaves remain whole and lightly curled, showing the careful handling of a new-crop harvest.

Technical Specifications

Usage Scenarios

• Daily herbal tea, hot or cold
• Blended with chrysanthemum or honeysuckle
• Seasonal spring and summer refreshment
• After-meal digestive tea
• Herbal tea base for custom blends

Traditional Uses

In folk herbal practice, Pu Gong Ying is brewed as a daily tea to clear heat and support the body's natural detoxification, especially during spring and summer. It is often combined with chrysanthemum, honeysuckle, or goji berry for a balanced, refreshing blend. In northern China, the young leaves are also enjoyed as a spring vegetable, added to soups, congee, or eaten fresh with a light dressing, placing this humble herb firmly in daily life.

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