Description
- Huang Qin Is Also Referred To As Scute, Radix Scutellariae, Baical Skullcap Root, Scutellaria Baicalensi.
- It Is One Of The 100 Fundamental Herbs, Where It Has The Name HuNg Cen .
- Huang Qin is a traditional Chinese herb that has been used for centuries.
- It is also known as Scutellaria baicalensis and is part of the mint family.
- The herb has a bitter taste and is often used in combination with other herbs to balance out their flavors.
Chinese Skullcap, Huang Qin Usually Refers To The Dried Root Of S. Baicalensis Georgi, S. Viscidula Bge., S. Amoena C.H. Wright, And S. Ikoninkovii Ju.
Pure, High-Quality Medicinal Grade Chinese Herb Used To Clear Heat And Dry Dampness. Huang Qin Is Cold In Nature And Bitter In Taste.
Tea Brewing Method
1. Rinse The Herbs With Cold Running Water Then Soak It For 30min.
2. Water : Herbs ( 2 Liters : 30g )
3. Bring To A Boil, Lower The Heat And Simmer For 30min ~ 2hr Or More. ( Roots, Seeds Or Fruits : 1hr - 2hr / Loose Leaves : 10min-30min )
Enjoy!!
Keep Refridgerated And Drink The Tea Hot Or Cold