Huai Hua (Sophora japonica) — Dried Pagoda Tree Flower & Flower Bud, Food Herb

Huai Hua (Sophora japonica), also known as Huai Mi (槐米) when gathered as unopened flower buds, is the dried flower and bud of the pagoda tree, a traditional food herb known in Traditional Chinese Medicine (TCM) as Huái Huā (槐花). For centuries it has been prized as a cooling, blood-cooling herb used to clear heat, calm the Liver, and support the vessels. Its nature is bitter and slightly cold, making it a gentle yet clarifying herb for seasonal heat and summertime balance.

Key Selling Points

• Traditional heat-clearing food herb
• Dried pagoda tree flower and bud
• Sophora japonica
• Suitable for tea, decoction, and culinary use
• Sourced from Anhui, 500 g pack

Quality & Sensory

Each batch is carefully dried to preserve its pale yellow-green color, delicate petal texture, and faint floral aroma. When brewed, the flowers yield a light golden infusion with a mild, subtly bittersweet taste and a clean, refreshing finish that lingers gently on the palate.

Technical Specifications

Usage Scenarios

• Herbal tea and daily infusion
• Traditional decoction blends
• Seasonal cooling drinks
• Culinary and congee ingredient
• Soup-pack component

Traditional Uses

In folk herbal practice, Huai Hua is decocted into teas, cooling summer drinks, and light soups to support the body during warm seasons. It is often brewed alone or blended with chrysanthemum and honeysuckle for a refreshing infusion, and is sometimes added to congee or culinary preparations as a gentle food-herb ingredient. As a daily tea, it is valued for its clean, mildly bittersweet character.

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