Origin: Wudang Mountain, Hubei Province
Ingredient: the root of wild kudzu vine and chrysanthemum
Method: brew or boil in hot water for 3-5 minutes, 3-5 times
One kind of Herbal Tea 花草茶 [huā cǎo chá], roots of wild kudzu vine 葛根 [gé gēn] are harvested in Octobers at high altitude of the Wudang Mountain areas, which has 13 kinds of amino acids, microelements (iron, calcium, zinc, selenium and germanium) and multivitamins, as well as puerarin and daidzein etc.. In China, kudzuvine roots are allowed to use for both food and medicine by the National Ministry of Health. Once the wild kudzuvine roots are taken out of soil, there are only 72 hours to finish washing, cutting, firing and drying procedures in order to keep roots’ natural color. After sterilizations, kudzuvine roots are blended with poria cocos, medlar and sealwort, chrysanthemum in proportion, then put into infusing bags and sealed into packages.
Sealwort 黄精 [huáng jīng] rootstocks is edible and also a traditional Chinese medicine, tonifying spleen and kidney, moistening lung. Springs and autumns are harvest seasons, rootstocks could be processed many ways by daoist medicines in Mount. Wudang or directly dried. Sealwort broth, tea and medicinal liquor are popular.