Mai Dong (Ophiopogon japonicus) Dried Root — Sichuan Ophiopogon for Tea & Soup, 500g

Mai Dong (Ophiopogon japonicus), also known as Dwarf Lilyturf Root and written in Traditional Chinese Medicine (TCM) as Mài Dōng (麦冬), is the dried tuberous root of a revered food herb long prized as a gentle yin-nourishing botanical. Its nature is sweet, slightly cold, and moistening, making it a mild yet profoundly soothing herb traditionally used to nourish yin, generate fluids, and moisten dryness. This batch is sourced directly from Mianyang, Sichuan — a classic growing region — and naturally sun-dried without sulfur fumigation.

Key Selling Points

• Authentic Sichuan Mianyang origin, direct from the growing region
• Naturally sun-dried with no sulfur fumigation
• Traditional yin-nourishing food herb (药食同源)
• Plump, ivory-toned tuberous roots, new-crop quality
• 500g value pack for tea, soup, and congee

Quality & Sensory

Each root is carefully sun-dried to preserve its pale ivory to light amber color, plump spindle shape, and smooth, slightly translucent texture. The aroma is mild and faintly sweet, with a clean earthy note. When decocted or simmered, Mai Dong softens and yields a gentle, subtly sweet infusion with a smooth, moistening mouthfeel that adds body to teas and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea blends with chrysanthemum or wolfberry
• Chinese-style soups and broths
• Congee and grain porridge
• Seasonal autumn and winter nourishment
• Soup-pack and tonic ingredient

Traditional Uses

In folk herbal practice, Mai Dong is decocted into soups, congee, and gentle tonics to support daily nourishment, especially during dry seasons when the body craves moisture and balance. It is a classic ingredient in autumn and winter soup packs, where it pairs with ingredients like lily bulb, goji berry, and jujube. As a tea, it is brewed alone or blended with chrysanthemum and wolfberry for a light, mildly sweet infusion that is often enjoyed in the evening.

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