Tong Cao Slices (Tetrapanax papyrifer) — Dried Food Herb for Soup & Tea

Tong Cao Slices (Tetrapanax papyrifer) are the dried stem-pith slices of a traditional food herb known in Traditional Chinese Medicine (TCM) as Tōng Cǎo (通草). Also called Rice-paper Plant, Tong Cao has been prized for centuries as a gentle, bland-natured herb used to support fluid movement and dampness drainage. Its nature is sweet, bland, and slightly cold, making it a mild yet effective herb for promoting water metabolism and soothing the body.

Key Selling Points

• Traditional dampness-draining food herb
• Dried Tong Cao stem-pith slices
• Tetrapanax papyrifer
• Suitable for soup, tea, and congee
• Clean, new-crop quality

Quality & Sensory

Each batch is carefully sliced and sun-dried to preserve its pale white color, light spongy texture, and faint earthy aroma. When simmered, the slices soften and release a subtle, mildly sweet flavor with a clean mouthfeel, adding lightness to broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Congee and grain porridge
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Tong Cao is decocted into soups, congee, and gentle tonics to support daily fluid balance and dampness drainage. It is a common ingredient in soup packs, where it pairs with ingredients like Job's tears, Poria, and adzuki bean. As a tea, it is brewed alone or blended with other mild herbs for a light, subtly sweet infusion.

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