Tremella (Whole Mushroom) (Snow Ear Mushroom) - Tremella fuciformis - Bai Mu Er / Yin Er - ND Grade

From China

Silver ear. Yin er means silver ear, which is exactly what a dried piece looks like - a pale, ruffled ear that swells into something translucent and gelatinous when soaked. It is the classic Chinese dessert fungus, and by tradition it belonged to the very rich: Yang Guifei, the Tang dynasty consort remembered for her beauty, is the name most often attached to it.

Until the middle of the last century it could only be gathered wild from fallen wood in Sichuan and Fujian, which is why it cost what it did. Cultivation changed that. These are grown in Fujian, and a bowl of snow fungus dessert is now ordinary home cooking across southern China.

How it is used: soaked until it triples in size, trimmed, then simmered slowly with rock sugar, jujube, lotus seed or pear until the broth thickens. Almost no flavor of its own - the point is the texture.

Tremella (Snow Ear Mushroom)

Botanical Name: Tremella fuciformis

Common Names: White Wood Ear / Silver Ear / Bai Mu Er / 白木耳 / 银耳 / 銀耳

Grade: ND Grade (Fully tested for pesticides, sulfur, and heavy metals, only accepting ND results for pesticides and sulfur)

Origin: Grown and harvested in Fujian Province, China

Product Overview

Tremella, also known as Snow Ear or Silver Ear, is a time-honored botanical widely used in East Asian culinary and herbal traditions.

Its naturally gelatinous texture and mild, delicate flavor have made it a classic ingredient in traditional soups, teas, and nourishing desserts for generations.

Our Tremella is carefully selected and low-temperature dried to maintain its smooth, jelly-like consistency, natural aroma, and color. It is valued as a versatile culinary ingredient suitable for teas, decoctions, and traditional herbal desserts.

How to Use

Soups & Decoctions

• Soak 5–8 g in water for 1–2 hours until soft.

• Remove the central stem.

• Simmer gently for 1–2 hours with ingredients such as red dates, lotus seeds, goji berries, or Asian pear to create a traditional silky dessert soup.

Tea & Herbal Infusions

• Combine soaked Tremella with botanicals like chrysanthemum, lily bulb, or Chinese yam.

• Steep or simmer to create a warm, comforting infusion often enjoyed in traditional herbal kitchens.

Culinary Uses

• Add to soups, vegan broths, porridges, or smoothies for texture.

• Popular in homemade herbal blends and classic East Asian dessert recipes.

Intended Use & Preparation

Not for direct consumption in dry form.

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

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

• Low-temperature dried to preserve texture, aroma, and natural color

• Naturally rich in botanical polysaccharides

• Packed in resealable pouches for freshness

• Traceable to the growing region

Traditional Context (TCM Framework)

In Traditional Chinese Medicine (TCM), Tremella is described as sweet and neutral in nature and traditionally associated with the Lung and Stomach channels.

It is a classic botanical featured in traditional East Asian dessert soups, seasonal teas, and slow-simmered recipes in which it brings a soft, harmonizing quality to the dish.

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.