Huangjing (黄精, pronounced "hwahng-jing") is the dried root of Polygonatum, a plant in the Solomon's seal family that has been eaten, brewed, and cooked in China for well over a thousand years. It is not a tea leaf, so it is naturally caffeine-free. Prepared the traditional "nine-steamed, nine-dried" way, it turns from a pale, bitter root into a glossy black, naturally sweet slice that people steep like tea, simmer into soups, or simply eat.
I grew up in Xinhua County, Hunan, where Huangjing is part of everyday life. Here is what it is, how it is made, and how to enjoy it.
Quick facts
- What it is: the rhizome (underground stem) of Polygonatum, a perennial woodland plant
- English names: Huangjing, Polygonatum root, Solomon's seal root
- Main species used in China: Polygonatum cyrtonema, P. sibiricum, and P. kingianum
- Caffeine: none
- Taste (when properly processed): sweet, earthy, a little like dried dates or molasses
- Best-known origin: Xinhua County, Hunan, named the "Hometown of Chinese Huangjing" by the China Society of Forestry in 2019
What is Huangjing?
Huangjing literally means "yellow essence," after the color of the fresh root. It belongs to the genus Polygonatum, the same genus as the Solomon's seal plants that grow wild in North American and European forests. In China it sits in a special category: it is one of the plants the country's national health authority lists as both a food and a traditional medicine, a tradition known as yao shi tong yuan (药食同源), "food and medicine share the same source." In other words, in China Huangjing is simply food: people eat it the way they eat goji berries or jujube dates.
There is an old Chinese saying, "In the north there is ginseng, in the south there is Huangjing," which tells you how highly it has been regarded in southern Chinese food culture.
What does "nine-steamed, nine-dried" mean?
Raw Huangjing is bitter and has a sharp, tingly feel in the mouth, so it is almost never eaten fresh. The traditional fix is a slow process called jiu zheng jiu shai (九蒸九晒): the root is steamed, then dried in the sun, then steamed and dried again, nine times over. It takes weeks.
With each round the root darkens, from pale yellow to amber to a deep glossy black, and the natural sugars caramelize. By the ninth round the bitterness and the tingle are gone, and what is left is soft, chewy, and naturally sweet. This is the form you want to buy.
Nine-steamed, nine-dried Huangjing slices and the amber tea they brew.
Why Xinhua, Hunan?
Xinhua sits in the Xuefeng Mountains of central Hunan, with misty slopes, deep forest, and acidic, mineral-rich soil, the conditions Polygonatum cyrtonema (多花黄精) thrives in. Local records from the Ming dynasty already ranked Xinhua's Huangjing first among the county's herbs. In 2018 "Xinhua Huangjing" became a protected Chinese geographical indication, and in 2019 the China Society of Forestry named Xinhua the "Hometown of Chinese Huangjing." The region also keeps the nine-steamed, nine-dried tradition alive in family workshops.
How to enjoy Huangjing
As a tea
Use about 5 g per 600 ml of boiling water, which is usually 3–4 slices (it varies, because hand-cut slices are uneven and moisture content differs from batch to batch). Steep for about 10 minutes. The brew is amber, smooth, and gently sweet. You can re-steep the same slices two or three times. Because it is caffeine-free, it makes a good evening cup.
In soups
In Hunan, Huangjing is added to slow-simmered chicken or pork rib soup, where it adds sweetness and depth, much like dried dates.
As a snack
Well-made nine-steamed Huangjing can be eaten straight from the bag. It is chewy, like a dried fig.
Pairs well with
Goji berries, jujube dates, or a slice of ginger in the pot. It also blends well with dark teas such as Fu brick tea.
How to choose good Huangjing
- Color: evenly dark brown to black, with a slight sheen
- Texture: soft and pliable, not rock-hard
- Taste: sweet with no bitterness or tingle; tingling means it was not processed enough
- Origin: look for a named origin, ideally Xinhua, Hunan
- Additives: it should be root only, with no added sugar or honey
Frequently asked questions
Does Huangjing tea have caffeine?
No. Huangjing is a root, not a tea leaf, so it is naturally caffeine-free.
What does Huangjing taste like?
Properly processed Huangjing tastes sweet and earthy, with notes of dried dates and molasses.
Is Huangjing the same as Solomon's seal?
Yes, broadly. Huangjing comes from Polygonatum, the genus commonly called Solomon's seal. In China the species most used are P. cyrtonema, P. sibiricum, and P. kingianum.
Can I eat Huangjing directly?
Nine-steamed, nine-dried Huangjing can be eaten as a snack. Raw Huangjing should not be eaten without processing.
Where does the best Huangjing come from?
Xinhua County in Hunan is China's best-known origin, protected as a geographical indication since 2018.
A note: Huangjing is a traditional food. If you are pregnant, nursing, or managing a health condition, check with your doctor before trying any new herbal food.
About the author: Lisa Liao grew up in Xinhua, Hunan, and now lives in the San Francisco Bay Area. She holds China's national Level 1 Tea Artist certification (国家一级茶艺师), the highest level of the national tea-art qualification. She is the founder of ACHEA, a nonprofit that shares Chinese tea culture with communities in the US, and of ZorbTea. ZorbTea's Nine-Steamed Huangjing (RESTORE) comes from Daxiong Mountain in Xinhua.