Chinese Liquorice Root Hebal Tea

Gan Cao

Glycyrrhiza uralensis, also known as Chinese liquorice, is a flowering plant native to Asia, which is used in traditional Chinese medicine.

Liquorice root, or 'radix glycyrrhizae', is one of the 50 fundamental herbs used in traditional Chinese medicine, where it has the name Gan Cao. As well as traditional Chinese medicine, Liquorice root is used in Greco-Arab and Unani medicines, as well as in the traditional medicines of Japan, Korea, Vietnam, Pakistan, India and other Asian nations.

Liquorice root could help enhance the transformation and transportation functions of the spleen and stomach, it also has excellent properties to relieve pain and cramps of smooth or skeletal muscles. liquorice root also moistens the lungs and stops coughs. It treats disorders such as shortness of breath, fatigue, sallow facial appearance, decreased food intake, loose stools, and diarrhea. Its neutral property treats coughing and wheezing of various etiologies that stems from either cold or heat, and deficiencies of excess, with or without phlegm. Liquorice root can also be used to clear heat and toxins; it is useful to treat poisoning due to foods, herbs, herbicides, pesticides, drugs and heavy metals. Liquorice root has also been reported to speed the healing of canker sores.

People with heart disease or high blood pressure should be cautious about taking liquorice root. Pregnant women also need to avoid liquorice root because it could increase the risk of preterm labor.

Weight:  50-250 grams

Taste:   This root has a very natural fragrance and a little sweet.

Preparation:  Use 4-5g of one fruit per 250ml of water. Heat water to 90-95℃ and steep for 1-3 minutes.

Brewing vessel:  Glass, Porcelain Pot

Infusions:  At least 5 times

Shelf Life:  18 months

Origin:       Inner Mongolia, China