Yi Tang (Maltose / Barley Malt Syrup) — Traditional Grain-Derived Sweetener for Herbal Decoctions & TCM Formulas

Yi Tang (饴糖), also known as Jiao Yi (胶饴) or Mai Ya Tang (麦芽糖), is a traditional grain-derived sweet syrup produced by the natural saccharification of malted grains. In Traditional Chinese Medicine (TCM), Yi Tang is classified as a food-herb (药食同源) ingredient with a sweet nature and slightly warm property, entering the Spleen, Stomach, and Lung channels. For centuries it has been prized as a gentle, nourishing sweetener used in herbal decoctions, medicinal congee, and classical formulas to harmonize the middle burner, moisten dryness, and support digestive comfort.

Key Selling Points

• Traditional food-herb (药食同源) grain-derived sweet syrup
• Known in TCM as Yi Tang (饴糖) or Jiao Yi (胶饴)
• Sweet, slightly warm nature entering Spleen, Stomach, and Lung channels
• Used in classical herbal decoctions and medicinal congee
• Naturally processed and sun-dried for clean, new-crop quality

Quality & Sensory

Each batch presents as a thick, amber-toned syrup with a smooth, glossy body and a clean, gently sweet aroma reminiscent of toasted grain. When dissolved in warm water or decocted with herbs, it yields a mellow, rounded sweetness that softens bitter flavors without overpowering the formula. Its texture is viscous and pourable, and it blends easily into teas, congee, and herbal preparations.

Technical Specifications

Usage Scenarios

• Dissolved into warm water as a gentle daily sweetener
• Added to herbal decoctions to harmonize flavor and texture
• Stirred into medicinal congee or grain porridge
• Used in traditional TCM formula preparation
• Incorporated into seasonal nourishing soups and tonics

Traditional Uses

In folk herbal practice, Yi Tang is dissolved into warm water or decocted with herbs to lend a gentle, nourishing sweetness to classical formulas. It is a traditional ingredient in medicinal congee, where it is cooked with rice or millet to support daily digestive comfort. In TCM formula tradition, Yi Tang is often paired with herbs such as Gui Zhi (cinnamon twig), Bai Shao (white peony root), and Gan Cao (licorice root) to harmonize the middle burner and soften the overall action of the decoction. It also appears in seasonal tonic soups and sweet herbal preparations enjoyed during cooler months.

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