Eucommia Bark (Salt-Fried) - Du Zhong (Yan Chao) - Eucommiae Cortex Preparatae- ND Grade

From China

The rubber tree of China. Pull a piece of eucommia bark apart slowly and fine white threads stretch between the halves. That is real latex. The tree is the only surviving member of its entire family, and China planted it seriously as a domestic rubber source in the twentieth century when imports were hard to get.

Du zhong is one of the classic tonic barks, and it is rarely used raw. This is the salt-fried preparation - stir-roasted in a wok with salt water until those latex threads break down, the traditional step that makes the bark workable. These trees grow in Hunan.

How it is used: simmered into a decoction with other roots, or dropped into bone broth. Faintly sweet and woody.

Du Zhong (Eucommia Bark) – Salt-Fried

Botanical Name: Eucommia ulmoides

Traditional Preparation: Salt-fried (Yan Chao,  盐炒， 鹽炒)

Common Names: Eucommia Bark / Tochu / Chinese Rubber Tree Bark / 杜仲

Grade: ND Grade – independently lab-tested for pesticides, sulfur, and heavy metals

Origin: Grown and harvested in Hunan Province, China

Product Overview

Du Zhong (Eucommia Bark) is a time-honored botanical deeply rooted in East Asian herbal traditions.

This salt-fried form (Yan Chao) follows a classical preparation method, where the bark is lightly treated with a salt solution and gently stir-fried — a technique widely used in traditional Chinese herbal kitchens.

Our Du Zhong is carefully sourced, cleaned, and low-temperature processed to maintain its natural aroma, color, and integrity, making it a classic ingredient for teas, decoctions, and traditional herbal soups.

How to Use

Tea & Decoction

• Simmer 6–10 g of Du Zhong in 500–700 ml of water for 20–30 minutes.

• Enjoy on its own or pair with traditional botanicals such as Gou Qi Zi (Goji Berry) or Dang Gui for a deeper traditional flavor profile.

Soups & Broths

• Add a few pieces to slow-simmered soups, congee, or broths.

• Brings a warming, grounding character to traditional dishes.

Culinary & Traditional Blends

• Often combined with botanicals like Xu Duan, Gou Qi Zi, or Dang Gui.

• Common in classic East Asian decoction recipes and family-style herbal soups.

Intended Use & Preparation

• Not for direct consumption in dry form.

• To be prepared and consumed as tea, decoction, or soup.

• Bring to a boil and simmer for at least 15 minutes for traditional decoctions, or steep in hot water for an extended period when used as tea.

Features

• Traditional salt-fried (Yan Chao) processing

• ND Grade — independently tested for pesticides, sulfur, and heavy metals

• Sourced from growers focused on sustainable herbal cultivation

• Low-temperature dried and packed in resealable pouches for freshness

• Traceable to growing region

Traditional Context (TCM Framework)

In Traditional Chinese Medicine (TCM), Du Zhong is described as sweet and slightly warm in nature and is associated with the Liver and Kidney channels in classical theory.

It is widely referenced in historical formulas and often included in slow-simmered decoctions and seasonal herbal soups, where it plays a grounding, harmonizing role in traditional practice.

Important Notes

• Sold as a raw food-grade ingredient, not a finished dietary supplement.

• Store in a cool, dry place away from direct sunlight.

• Best used with guidance from a trained herbal practitioner.

• These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease.