Dried Leech (Hirudo nipponica / Poecilobdella manillensis) — Sun-Dried Medicinal Leech, Food-Grade Herb

Dried Leech (Hirudo nipponica and Poecilobdella manillensis) is the sun-dried body of a traditional animal-based herb known in Traditional Chinese Medicine (TCM) as Shuǐ Zhì (水蛭), also called Ma Huang (蚂蟥). For centuries, Shu Zhi has been prized as a blood-quickening, stasis-breaking herb used to invigorate circulation, unblock collaterals, and resolve fixed accumulations. Its nature is salty, bitter, and neutral, with a mild toxicity in TCM theory, making it a potent yet carefully used herb for moving stagnant blood and restoring smooth flow through the channels.

Key Selling Points

• Traditional blood-quickening, stasis-breaking herb
• Sun-dried whole leech, food-grade quality
• Hirudo nipponica and Poecilobdella manillensis
• Available in 100g, 250g, 500g, and 1000g
• Can be ground into leech powder

Quality & Sensory

Each batch is naturally sun-dried to preserve its dark brown to blackish color, firm leathery texture, and faint marine aroma. The dried bodies are whole and clean, with a slight sheen on the surface. When decocted, they yield a mildly salty, earthy infusion with a subtle animal note, and the texture softens after prolonged simmering.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• Ground into leech powder
• Blended with other herbs in TCM formulas
• Soaked and simmered in medicinal soups
• Used in external herbal preparations

Traditional Uses

In folk herbal practice, Shu Zhi is decocted into soups and medicinal formulas to invigorate blood, break stasis, and unblock the collaterals. It is often paired with herbs like Chuan Xiong, Dang Gui, and Hong Hua in traditional blood-moving formulas. Some practitioners grind it into a fine powder for use in pills or encapsulated formulas, while others simmer it in medicinal congee or tonic soups for daily circulation support.

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