Dandelion Root Tea Pu Gong Ying 500g Roasted Herbal Tea from Changbai Mountain Jilin

Dandelion Root Tea, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum officinale, made from dried and roasted dandelion roots. In TCM theory, dandelion is considered bitter and sweet with a cold nature, traditionally associated with clearing heat. This caffeine-free root tea is traditionally enjoyed as a daily herbal infusion. This product is a food-grade agricultural product and is not intended to replace medication.

Key Selling Points

• Pure dandelion root tea made from a single botanical ingredient
• Sourced from the Changbai Mountain region of Jilin province
• Prepared using traditional processing methods
• Caffeine-free herbal infusion suitable for daily drinking
• Generous 500g bulk pack with 24-month shelf life

Quality & Sensory

The roasted root pieces typically appear dark brown with a woody, fibrous texture and an earthy, roasted aroma. When brewed, the tea typically yields an amber-brown infusion with a mildly bitter, nutty, and slightly sweet taste.

Technical Specifications

Usage Scenarios

• Brew as a standalone herbal tea with hot water
• Simmer as a traditional root decoction
• Blend with chrysanthemum or goji berries for a seasonal infusion
• Serve warm during autumn and winter months

Traditional Uses

In traditional Chinese practice, dandelion root has long been prepared as a decoction or daily infusion, often paired with chrysanthemum, honeysuckle, or goji berries. It was traditionally associated with clearing internal heat and supporting the liver channel, and roasted root teas became a popular coffee-like alternative in folk herbalism, especially during dry or warm seasons.

FAQ Q&A