Mo Hong Rose Buds (Rosa spp.) — Freeze-Dried Yunnan Rose Tea, Loose Bulk 100g Jar

Mo Hong Rose Buds (Rosa spp.) are the freeze-dried flower crowns of a deeply colored rose variety known in Chinese herbal culture as Mò Hóng Méi Guī (墨红玫瑰). Prized as a gentle, qi-moving flower herb, Mo Hong Rose has long been used in daily teas to soothe the spirit, harmonize the Liver, and bring a soft, uplifting warmth to the body. Its nature is sweet, slightly warm, and mildly bitter, making it a graceful yet effective flower for easing tension, supporting smooth circulation, and brightening the mood.

Key Selling Points

• Freeze-dried to preserve deep crimson color and full petal shape
• Traditional flower herb for soothing the spirit and harmonizing the Liver
• Loose bulk 100g jar of whole rose crowns
• Grown and sourced from Yunnan rose gardens
• Gentle, sweet floral infusion for daily tea rituals

Quality & Sensory

Each batch is carefully freeze-dried to lock in the rose's deep crimson hue, velvety petal texture, and delicate floral aroma. The whole flower crowns remain intact and plump, unfurling gracefully when steeped. In the cup, they release a soft, honeyed rose fragrance and a smooth, mildly sweet taste with a faint hint of bitterness at the finish, leaving a clean floral linger on the palate.

Technical Specifications

Usage Scenarios

• Daily floral tea, hot or cold brewed
• Blended with chrysanthemum, goji berry, or jujube
• Aromatic addition to dessert and pastry recipes
• Gift or self-care tea ritual
• Rose-infused water for skincare and bath

Traditional Uses

In folk herbal practice, Mo Hong Rose is steeped as a daily tea to gently move qi, ease low spirits, and bring a sense of calm to the mind. It is often blended with chrysanthemum and goji berry for a bright, balancing infusion, or with jujube and longan for a warmer, sweeter cup. Beyond tea, the petals are scattered into congee, desserts, and rose-infused pastries, placing this fragrant flower back into everyday nourishment and quiet moments of self-care.

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