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

Dandelion Root Tea, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum officinale, made from thick dried root slices. In TCM theory dandelion is bitter and sweet with a cold nature, traditionally associated with clearing heat. This roasted-style root tea offers a convenient way to enjoy a classic herbal infusion. Steep in hot water as a caffeine-free daily tea.

Key Selling Points

• Made from thick dandelion root segments cut into slices
• Botanical source Taraxacum officinale known in TCM as Pu Gong Ying
• Roasted-style processing yields a smooth mellow infusion
• Traditionally associated with clearing heat in TCM practice
• 500g value pack suitable for regular daily brewing

Quality & Sensory

Slices are typically deep brown with a firm dry texture and an earthy roasted aroma. Brewed tea typically shows an amber color with a smooth slightly bitter taste and mellow toasted finish.

Technical Specifications

Usage Scenarios

• Steep slices in hot water as a daily herbal tea
• Simmer gently for a stronger traditional decoction
• Blend with chrysanthemum or goji berries for a seasonal infusion
• Serve warm during dry or hot seasons

Traditional Uses

In traditional Chinese practice dandelion root has long been prepared as a simple decoction or daily infusion, often paired with chrysanthemum, honeysuckle, or goji berries. It is traditionally associated with clearing heat and supporting the liver channel. Roasted root teas became a popular folk way to enjoy dandelion with a gentler taste.

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