Tienchi Ginseng Root

Chinese name:Tienchi or Tian San Qi
Common name:Noto or Pseudo-Ginseng
Has a close similarity to Panax ginseng, known to the Chinese by "the miracle root for the preservation of health." One of the best health preserving herbs known to man.
Energy and Taste: neutral (mild), bitter
Meridians: Heart and Kidney
Tonic action: Yin and Blood
One of China's most famous herbalist, Li Chih Shen, said that "Tienchi is more valuable then gold." It has long been recognized as one of China's best tonic herbs for building the blood, improving the circulation and preventing anxiety.
Much research has been done on Tienchi, similar to Panax ginseng. The root comes in the raw form (sliced) or cooked (steam-processed) each with different attributes.
Research findings indicate that raw Tienchi positively affects the heart and tributaries. Research in China shows that Tienchi increases blood flow in the coronary artery, ( the artery that supplies the heart with blood) and increases the consumption of oxygen in the middle muscular layer of the heart. This results in the lowering of blood pressure and improving regularity of the heart beat. This has led to the findings that Tienchi can prevent insufficiency caused by stagnation of blood in the heart. Research further indicates that Tienchi can relieve chest pain and/or the feeling of oppression in the chest due to angina pectoris induced by coronary insufficiency. Tienchi has also been found to stop internal and external bleeding, while being able to disperse blood clots. Tienchi has been distributed to members of the armed services of several Asian countries to be used in case of injury.
Tienchi has further been demonstrated to significantly reduce the cholesterol levels in the blood and coating the arteries. Research has also confirmed the ancient precaution that Tienchi should not be used during pregnancy. Tienchi has the capacity to cause expulsion of blood clots lodged anywhere in the system.
Steamed Tienchi is rich in iron, calcium, proteins, saponins, flavinoids and more. However, steamed or otherwise cooked, Tienchi's effects are somewhat different then those of the raw variety. It becomes a very efficient blood tonic, strengthening the body and promoting growth. Like the raw variety, steamed Tienchi reduces blood cholesterol levels.
Tienchi is more scarce then the other tonic herbs. It comes either as a whole, sliced, or powdered form. For cooking as part of a herbal recipe, the sliced variety is preferred as the whole root is very hard to slice. The taste of Tienchi is not as pleasant as most other tonic herbs, it's somewhat bitter flavor can take some getting used to. For this reason capsules are preferred by some. Also, we have "Essence of Tienchi Flower Infusion" on our Chinese Herbal Infusion page.