Roselle, Mulberry & Rose Herbal Paste (Luò Shén Huā Sāng Shèn Méi Guī Gāo) — 300g Jar

Roselle, Mulberry & Rose Herbal Paste (洛神花桑葚玫瑰膏) is a traditional Chinese herbal paste (膏方) slow-simmered from Roselle calyces (Hibiscus sabdariffa), Mulberry fruit (Morus alba), and Rose bud (Rosa rugosa). In Traditional Chinese Medicine (TCM), this trio is prized as a gentle, blood-nourishing and qi-smoothing combination — Roselle for its sour, cooling nature that astringes and refreshes, Mulberry for its sweet, cold nature that nourishes Yin and Blood, and Rose for its sweet, slightly bitter, warm nature that moves Liver qi and harmonizes the spirit. Together they form a soothing daily paste for those seeking a soft, floral-toned wellness ritual.

Key Selling Points

• Slow-simmered traditional 膏方 (herbal paste) craft
• Three food-herb botanicals: Roselle, Mulberry, Rose
• Sweet-sour floral flavor, ready to eat by spoon
• 300g bottled format, sealed for freshness
• Made in Anhui, China — 12-month shelf life

Quality & Sensory

Each jar holds a deep ruby-amber paste with a glossy, honey-like body that slowly ribbons off the spoon. The aroma is bright and floral — tart hibiscus top notes layered over ripe mulberry sweetness and a whisper of rose. On the palate it opens sour and juicy from the Roselle, softens into jammy mulberry, and finishes with a lingering rose petal fragrance. The texture is smooth and thick, with no grit, dissolving easily in warm water or spreading straight from the jar.

Technical Specifications

Usage Scenarios

• Daily spoonful as a ready-to-eat wellness paste
• Stirred into warm water as a floral herbal drink
• Spread on toast, crackers, or mixed into yogurt
• Evening wind-down ritual after meals
• Gift or share jar for tea-time gatherings

Traditional Uses

In folk Chinese herbal practice, pastes like this are simmered slowly over low heat until the ingredients concentrate into a thick, honey-like 膏方 — a form traditionally kept on the kitchen shelf for daily nourishment across seasons. Roselle is brewed as a ruby-red summer tea for its refreshing sourness; Mulberry is stewed into congee and tonics to nourish Yin and Blood; Rose buds are steeped alone or with jujube and goji in gentle floral infusions to smooth Liver qi and lift the mood. Combined into a paste, they are taken by the spoonful or dissolved in warm water as a soft daily ritual — especially favored in spring and early summer when the Liver is active and the body welcomes light, floral nourishment.

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