Huang Qin (Ku/Mature Roots) - Jiu Zhi/Wine Treated

English name: Chinese skullcap root, Baikal skullcap root, Scute, Scutellaria root

Latin name: Stellariae Radix (Mature roots, wine steamed)

黃芩-野生（枯）酒製

Sold in lbs (454g)

This wine-treated Huang Qin is pressed through a roller to remove the outer bark and then blanched in a solution of rice wine and water. The liquid is then imbued into the herb by storing it in a closed container. After the liquid penetrates the interior, the herb is sun-dried. Research has shown that this treatment prevents the herb from turning green and maintains the high level of baicalein associated with the yellow herb. Ku Huang Qin is traditionally used to treat the upper burner and preparing it with rice-wine further increases the herb's tendency to ascend. It also reduces the cold nature of the herb slightly making it well suited to those for whom cold herbs should be used cautiously.