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 Pith, Tong Cao has been prized for centuries as a gentle, bland-natured herb used to support fluid movement and soothe the body. Its nature is sweet, bland, and slightly cold, making it a mild yet effective herb for promoting the free flow of fluids and supporting lactation in traditional food therapy.

Key Selling Points

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

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale white color, light spongy texture, and faint, neutral aroma. When simmered, the slices soften and release a subtle, mildly sweet flavor, adding a gentle, fluid-promoting quality 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 traditional lactation support. It is a common ingredient in postpartum soup packs, where it pairs with ingredients like dang gui, astragalus, and jujube. As a tea, it is brewed alone or blended with other mild herbs for a light, neutral infusion.

FAQ Q&A