Dried Dandelion Root Tea Wild Harvested Changbai Mountain Herbal Tea 200g

Dried Dandelion Root, known in TCM as Pu Gong Ying Gen (蒲公英根), from Taraxacum mongolicum or Taraxacum officinale. This wild-harvested root from Changbai Mountain is a traditional herbal ingredient used in TCM to support liver and gallbladder function. In TCM theory, dandelion root is bitter and sweet in flavor, slightly cold in nature, and enters the liver and stomach channels. It is commonly prepared as a daily herbal tea or decoction.

Key Selling Points

• Wild-harvested dandelion root from Changbai Mountain region
• Traditional TCM herb known as Pu Gong Ying Gen (蒲公英根)
• Bitter-sweet flavor with slightly cold TCM nature
• Dried root pieces suitable for tea, decoction, or soup
• 200g resealable bag with 12-month shelf life

Quality & Sensory

The dried root pieces are typically light brown to dark brown with a firm, woody texture. The aroma is earthy and slightly sweet. When brewed, the tea is typically golden-brown with a mild bitter taste and a subtle sweet aftertaste.

Technical Specifications

Usage Scenarios

• Daily herbal tea
• Decoction with other herbs
• Added to soups or congee
• Seasonal spring cleansing tea

Traditional Uses

In TCM theory, dandelion root is traditionally used to clear heat, resolve toxicity, and support liver and gallbladder health. It is often decocted alone or combined with other herbs such as chrysanthemum or honeysuckle. Folk practice includes simmering the root for 15-20 minutes to make a bitter tea, sometimes sweetened with honey or rock sugar.

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