Wild Huang Jing Dried Polygonatum Root Tea Grade 500g Steamed and Sun Dried from Jiuhua Mountain Anhui

Dried Huang Jing (黄精), known as Polygonatum rhizome from Polygonatum species, is a treasured root in Traditional Chinese Medicine. In TCM theory it is sweet in flavor and neutral in nature, traditionally associated with the lung, spleen, and kidney channels. These rhizome pieces are steamed and sun dried, yielding a sweet taste suitable for tea, decoctions, and slow-cooked dishes. Store in a cool dry place.

Key Selling Points

• Wild-harvested Huang Jing rhizome sourced from the Jiuhua Mountain area of Anhui province
• Steamed and sun-dried processing traditionally used to soften texture and enhance natural sweetness
• Known in TCM as Huang Jing (黄精), a classic tonic herb traditionally associated with qi and yin nourishment
• Versatile dried root pieces suitable for herbal tea, decoctions, congee, and slow-simmered soups
• Bulk 500g pack with one-year shelf life when stored dry and refrigerated or kept in a cool place

Quality & Sensory

The dried rhizome pieces typically appear dark amber to brownish black with a slightly sticky, dense texture. The aroma is typically mild and caramel-like, and when simmered or steeped the taste is typically sweet, mellow, and earthy with a soft, chewy character.

Technical Specifications

Usage Scenarios

• Simmer in water as a daily herbal tea or tonic decoction
• Add to slow-cooked soups with chicken, pork, or other tonic herbs
• Cook into congee or rice porridge for a naturally sweet flavor
• Braise with meats or use in culinary dishes for traditional herbal cooking

Traditional Uses

In TCM practice, Huang Jing is traditionally used to tonify qi and yin and to moisten the lungs, and it appears in classical tonic formulas and daily wellness decoctions. It is commonly paired with herbs such as goji berry, codonopsis, or astragalus in soups and teas, and is also a familiar ingredient in seasonal congee and slow-simmered dishes, especially during autumn and winter.

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