Pingyin Rose Tea (Rosa rugosa) — Low-Temperature Dried Double-Petal Red Rose Buds, 500g

Pingyin Rose Tea (Rosa rugosa) is the low-temperature dried flower bud of the double-petal red rose, a beloved food-herb (药食同源) botanical known in Traditional Chinese Medicine (TCM) as Méi Guī Huā (玫瑰花). Grown in Pingyin, Shandong—the historic heartland of Chinese rose cultivation—these first-grade rose buds have been prized for centuries as a gentle, qi-moving, spirit-harmonizing flower used to soothe the Liver, ease mood, and bring warmth to daily tea rituals. Its nature is sweet, slightly bitter, and warm, making it a soft yet expressive herb for harmonizing the body and lifting the spirit.

Key Selling Points

• Authentic Pingyin double-petal red rose buds
• Low-temperature dried to preserve color and aroma
• Sulfur-free (无硫) first-grade flower buds
• Traditional food-herb (药食同源) botanical
• 500g bulk size for commercial and daily use

Quality & Sensory

Each batch is carefully harvested as tight, half-open buds and dried at low temperature to preserve their deep crimson-to-rose color, velvety petal texture, and layered, honeyed floral aroma. When brewed, the buds unfurl slowly in hot water, releasing a soft pink infusion with a delicate, sweet floral taste and a faint hint of rose nectar—clean, rounded, and never harsh.

Technical Specifications

Usage Scenarios

• Daily floral tea, hot or iced
• Blended with chrysanthemum, goji, or jujube
• Commercial tea service and café menus
• Seasonal spring wellness tea rituals
• Gift and sampler tea assortments

Traditional Uses

In folk herbal practice, Pingyin rose buds are steeped alone as a daily tea to gently move qi, ease tension, and brighten the mood. They are often blended with chrysanthemum, goji berry, and jujube for springtime Liver-soothing infusions, or added to congee and dessert soups for a fragrant floral note. In TCM food therapy, rose is a classic herb for harmonizing the Liver, easing chest and rib-side tightness, and supporting a calm, settled spirit.

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