Mo Hong Rose Tea (Rosa ‘Mo Hong’) — Yunnan Dried Rose Petals & Flower Crowns for Cold Brew

Mo Hong Rose Tea (Rosa spp. 'Mo Hong') consists of dried rose petals and flower crowns of a deeply colored rose cultivar known in Traditional Chinese Medicine (TCM) as Mò Hóng Méi Guī (墨红玫瑰). Grown in Yunnan and prized as a food-herb (药食同源) botanical, Mo Hong Rose has long been valued as a gentle, qi-moving flower used to soothe the spirit, harmonize the Liver, and bring a soft, uplifting warmth to daily tea rituals. Its nature is warm, sweet, and slightly bitter, making it a mild yet fragrant herb for easing tension and refreshing the senses.

Key Selling Points

• Yunnan-grown Mo Hong rose petals and flower crowns
• Traditional food-herb (药食同源) botanical
• Cold-brew friendly for delicate floral aroma
• Deep crimson petals with rich, layered fragrance
• Bulk 500 g loose format for daily tea and blending

Quality & Sensory

Each batch is carefully dried to preserve the deep crimson-to-burgundy color of the petals and the intact shape of the flower crowns. The texture is soft and papery, releasing a rich, sweet floral aroma with subtle honeyed and fruity notes. When cold-brewed or steeped in warm water, the petals yield a pale rose-gold infusion with a smooth, gently sweet taste and a lingering floral finish.

Technical Specifications

Usage Scenarios

• Daily cold-brewed floral tea
• Warm rose tea for relaxation
• Blending with other flower and herbal teas
• Adding to desserts and baked goods
• Gift and sharing format for tea lovers

Traditional Uses

In folk herbal practice, Mo Hong Rose is brewed as a daily floral tea to gently move qi, ease occasional low mood, and support a sense of calm. It is often paired with ingredients like chrysanthemum, goji berry, jujube, and dried tangerine peel in seasonal tea blends. Beyond tea, the petals are used in congee, herbal soups, and festive desserts, placing this fragrant flower back into everyday nourishment.

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