Red Jujube Slices (Ziziphus jujuba) — Xinjiang Dried Date Crisps for Tea & Snacking, 160g Jar

Red Jujube Slices (Ziziphus jujuba) are the dried, sun-cured fruit slices of a highly revered traditional food herb known in Traditional Chinese Medicine (TCM) as Hóng Zǎo (红枣), also called Dà Zǎo (大枣). For centuries, Hong Zao has been prized as a gentle, blood-nourishing, and spirit-calming fruit, used in daily teas, congee, soups, and longevity tonics to support vitality and harmonious digestion. Its nature is sweet and warm, making it a mild yet deeply nourishing ingredient for tonifying the Spleen and Stomach, nourishing blood, and calming the spirit. These crisp slices are sourced from Xinjiang, a region celebrated for its sun-rich climate and exceptionally sweet, meaty jujubes.

Key Selling Points

• Traditional blood-nourishing food herb (药食同源)
• Sourced from Xinjiang, a premier jujube-growing region
• Sun-dried crisp slices — eat directly or brew as tea
• Convenient 160g resealable jar for daily use
• Naturally sweet, no added sugar or preservatives

Quality & Sensory

Each batch is carefully sliced and sun-dried to preserve its deep reddish-brown color, crisp texture, and warm, honeyed aroma. The slices are thin and uniform, snapping lightly when bitten. Eaten directly, they deliver a concentrated natural sweetness with a soft, chewy finish. When steeped in hot water, they soften and release a mellow, caramel-like infusion that is gently sweet and soothing, with a lingering fruity warmth.

Technical Specifications

Usage Scenarios

• Brewed as a daily herbal tea, alone or with goji berry and chrysanthemum
• Eaten directly as a naturally sweet snack
• Added to congee, oatmeal, or grain porridge
• Simmered in soups and stews for natural sweetness
• Blended into herbal tonic decoctions

Traditional Uses

In folk herbal practice, Hong Zao is decocted into soups, congee, and longevity tonics to support daily nourishment and vitality. It is a classic ingredient in blood-nourishing formulas, where it pairs with ingredients like goji berry, angelica (dang gui), and longan. As a daily tea, it is brewed alone or blended with ginger and brown sugar for a warming infusion, especially during cooler seasons. In traditional Chinese food therapy, it is often added to rice congee and medicinal soups to harmonize the other ingredients and impart gentle sweetness.

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