White Hyacinth Bean Flower 500g Bai Bian Dou Hua Dried Herbal Flower Tea Ingredient Yunnan Origin

White Hyacinth Bean Flower, known in TCM as Bai Bian Dou Hua (白扁豆花), is the dried flower of Lablab purpureus, a climbing legume cultivated in Yunnan. In TCM theory it is traditionally associated with the spleen and stomach channels and is valued in summer herbal practice. These naturally sun-dried blossoms are commonly infused as tea or blended with aged tangerine peel. This is a food-grade agricultural product for traditional herbal use.

Key Selling Points

• Dried white hyacinth bean flower from Yunnan, a recognized traditional Chinese medicinal material
• Botanical source Lablab purpureus, the flower of the hyacinth bean vine
• Naturally sun-dried whole blossoms with no further processing
• Traditionally paired with chen pi aged tangerine peel for daily herbal infusions
• 500g bulk pack suitable for tea blending, decoction, and culinary use

Quality & Sensory

Typically pale yellowish-white to light beige dried blossoms, light and papery in texture with a faint fresh floral aroma. When steeped, the infusion is typically pale gold with a mild, slightly sweet and grassy floral taste.

Technical Specifications

Usage Scenarios

• Steep alone as a light floral herbal tea
• Blend with chen pi aged tangerine peel for a traditional infusion
• Add to herbal decoctions prepared at home
• Use in congee or seasonal summer dishes

Traditional Uses

In TCM practice, white hyacinth bean flower is traditionally associated with clearing summer dampness and supporting digestive comfort, and it is often prepared as a simple infusion or simmered briefly in herbal decoctions. A classic folk pairing combines the flower with aged tangerine peel in a daily summer tea. It is also traditionally added to congee during humid summer months.

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