Roasted Black Soybeans Low Temperature Baked Hei Dou Dried Whole Beans for Tea Soup and Congee

Roasted Black Soybeans, known in TCM as Hei Dou (黑豆), from Glycine max, are whole dried beans gently low-temperature baked for a lightly toasted character. In TCM theory, black beans are traditionally associated with the Kidney channel and a sweet, neutral nature. Commonly used as a nourishing food ingredient, they are prepared in teas, soups, and congee for everyday traditional wellness support.

Key Selling Points

• Whole black soybeans gently roasted at low temperature for a lightly toasted profile
• Known in TCM as Hei Dou (黑豆), traditionally linked to the Kidney channel
• First-grade beans with whole-grain rate of 95% or higher
• Sourced from Northeast China and packed as loose bulk dried beans
• Versatile ingredient for teas, soups, congee, and everyday cooking

Quality & Sensory

These roasted black soybeans typically show a deep black, glossy coat with a firm, dense texture and a mild toasted aroma. After simmering or brewing, they soften gradually and offer a lightly nutty, earthy taste with a subtle sweetness, making them suitable for both savory and sweet preparations.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal teas or decoctions
• Added to soups and stews as a nourishing ingredient
• Cooked into congee or rice dishes
• Used in everyday culinary preparations
• Soaked and blended into homemade drinks

Traditional Uses

In TCM and folk practice, Hei Dou (黑豆) is traditionally used in decoctions, soups, and congee, often paired with herbs such as wolfberry or Chinese yam. It is commonly prepared by simmering or slow-cooking until soft, and is associated with seasonal nourishment during cooler months and daily dietary support.

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