Malt (Hordeum vulgare) — Dried Food-Herb Grain for Tea, Soup & Congee

Malt (Hordeum vulgare), known in Traditional Chinese Medicine (TCM) as Mài Yá (麦芽), is the dried sprouted grain of barley, a classic food herb (药食同源) prized for centuries as a gentle, digestive-supporting botanical. Its nature is sweet and neutral, making it a mild yet effective herb traditionally used to harmonize the Stomach, move stagnant food, and support smooth digestion. This listing features naturally sun-dried malt from Henan, offered as a 500g food-grade agricultural product.

Key Selling Points

• Traditional food herb (药食同源) — sprouted barley grain
• Naturally sun-dried, food-grade agricultural product
• Sourced from Henan, a classic barley-growing region
• Suitable for tea, congee, and soup-style decoctions
• 500g value pack with 24-month shelf life

Quality & Sensory

Each batch is naturally sun-dried to preserve its golden-tan color, plump grain texture, and warm, lightly toasted cereal aroma. When simmered or steeped, the grains soften and release a gentle, subtly sweet, malty flavor with a smooth, rounded body — pleasant on its own or blended with other grains and herbs.

Technical Specifications

Usage Scenarios

• Herbal tea and grain-based infusions
• Congee and grain porridge
• Soup and decoction-style cooking
• Blended with other food herbs such as Gu Ya or Fu Xiao Mai
• Daily food-therapy grain accompaniment

Traditional Uses

In folk herbal practice, Mai Ya is decocted into teas, congee, and gentle grain soups to support everyday digestive comfort. It is a common ingredient in traditional food-therapy blends, often paired with Gu Ya (sprouted rice), Fu Xiao Mai (light wheat), or Shan Zha (hawthorn) in seasonal decoctions. As a daily tea, it is simmered alone or combined with other grains for a warm, mildly sweet infusion enjoyed after meals.

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