Dried Angelica Tail Dang Gui Wei 当归尾 Sliced Chinese Herbal Root for Decoction and Soup 500g

Dried Angelica Tail, known in TCM as Dang Gui Wei (当归尾), from Angelica sinensis, the tail section of the angelica root supplied as dried slices. Sourced from Gansu province and sun-dried in the traditional manner, this herb is traditionally associated with invigorating blood in TCM theory. In TCM it is considered warm in nature with sweet and pungent flavor, entering the liver, heart, and spleen channels. Commonly simmered in decoctions, soups, and herbal formulas. This is a food-grade agricultural product and is not a substitute for medicine.

Key Selling Points

• Tail section of Angelica sinensis root, traditionally valued in TCM for blood-invigorating use
• Sourced from Minxian, Gansu, a well-known growing region for Chinese angelica
• Sun-dried whole slices with no further processing, suitable for home decoction
• Warm, sweet, and pungent herb traditionally entering liver, heart, and spleen channels
• Sold as a 500g pack of dried food-grade agricultural product

Quality & Sensory

The slices typically show a yellowish-brown to tan exterior with a paler cross-section and a firm, slightly fibrous texture. They carry a characteristic sweet, aromatic, and slightly pungent herbal scent. When simmered, the decoction typically tastes warm, sweet, and gently bitter with a lingering aromatic note.

Technical Specifications

Usage Scenarios

• Simmered in herbal decoctions with other tonic roots
• Added to chicken, pork, or lamb soups for traditional flavor
• Used in congee or slow-cooked seasonal dishes
• Included in home herbal formulas and daily wellness cooking

Traditional Uses

In TCM practice, Dang Gui Wei is traditionally associated with invigorating and moving blood, and the tail section is traditionally preferred for this purpose over the head or body of the root. It is a common ingredient in blood-tonifying decoctions such as Si Wu Tang style formulas, and is widely paired with yellow huang qi, red dates, and goji berries in nourishing soups. It is also a familiar addition to postpartum and winter warming dishes in Chinese household cooking.

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