Shu Di Huang (Jiu Zhi - 9 times steamed) (AAA) - Radix Rehmanniae

Shu Di Huang (Jiu Zhi - 9 times steamed) (AAA) - Radix Rehmanniae

Andy Ellis from Spring Wind Herbs explains this amazing Shu Di Huang.

This Shu Di Huang is specially treated according to traditional methods. It is steamed and dried nine times. This process involves using Sheng Di from its traditional origin in He Nan and imbuing it with wine then steaming it. This process is repeated nine times (decoction of Sha Ren and Chen Pi replaces wine in some of the steamings). This method is used very rarely in recent times. Because the herb must be dried very slowly between steamings, this process takes more than three months. The aim of this treatment is to make the herb more digestible and nourishing. The rich, sweet taste of this herb puts it in a category by itself, clearly superior to the factory treated herbs which is generally steamed only one time.