Ci Mei Flowers (Rosa davurica) — Dried Wild Rose Blossoms for Herbal Tea, 50g Jar

Ci Mei Flowers (Rosa davurica), known in Traditional Chinese Medicine (TCM) as Cì Méi (刺玫), are the dried blossoms of a wild rose species native to the highlands of Yunnan, China. Also called Dahurian Rose or wild rose flower, Ci Mei has been prized as a gentle, qi-moving, and blood-quickening floral herb, traditionally used to ease chest and abdominal discomfort, support emotional balance, and brighten the complexion. Its nature is sweet, slightly bitter, and warm, making it a soothing yet gently invigorating herb for the Liver and Spleen channels.

Key Selling Points

• Wild-harvested Rosa davurica blossoms from Yunnan
• Traditional qi-moving and blood-quickening floral herb
• Sulfur-free, hot-air dried new-crop flowers
• 50g resealable jar for daily tea brewing
• Delicate floral aroma with a sweet, mildly astringent taste

Quality & Sensory

Each batch is carefully hot-air dried without sulfur fumigation to preserve the blossoms' soft pink-to-deep-rose hue, layered petal texture, and clean floral fragrance. When steeped, the flowers unfurl slowly and release a pale amber infusion with a sweet, gently astringent taste and a lingering rose aroma that softens as it cools.

Technical Specifications

Usage Scenarios

• Daily floral herbal tea, brewed alone or blended
• Paired with rose bud, chrysanthemum, or goji berry in tea blends
• Added to congee, desserts, and floral pastries
• Seasonal spring tea for mood and complexion support
• Gift-ready jar for tea lovers

Traditional Uses

In folk herbal practice, Ci Mei flowers are steeped as a daily tea to move Liver qi, ease occasional low mood, and support a healthy complexion. They are also simmered into congee, blended into honey pastes, and combined with rose bud, jujube, and goji berry in springtime tonic teas. In Yunnan, the blossoms are traditionally gathered in season and dried for year-round use in household tea and dessert recipes.

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