Egg Flower (Plumeria rubra) Dried Petals — Food Herb for Herbal Tea & Soup

Egg Flower (Plumeria rubra), known in Traditional Chinese Medicine (TCM) as Jī Dàn Huā (鸡蛋花), is the dried flower of a beloved tropical tree also called Frangipani. For generations, Ji Dan Hua has been prized as a gentle, heat-clearing herb used to refresh the body, ease summer dampness, and support clear, comfortable breathing. Its nature is sweet, slightly bitter, and cool, making it a mild yet effective flower for soothing internal heat and harmonizing the Lung and Large Intestine channels.

Key Selling Points

• Traditional heat-clearing food herb
• Dried Egg Flower petals
• Plumeria rubra
• Suitable for tea, soup, and congee
• New-crop, non-sulfur-fumigated quality

Quality & Sensory

Each batch is carefully dried to preserve its pale cream-to-ivory color, delicate papery texture, and soft floral aroma. When brewed, the petals unfurl and release a light, subtly sweet fragrance with a gentle, mildly bitter finish, yielding a clear golden infusion that is refreshing and easy to drink.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Chinese-style soup and broth
• Congee and grain porridge
• Summer cooling drinks
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Ji Dan Hua is decocted into summer soups, congee, and cooling teas to support daily comfort during hot, humid seasons. It is a common ingredient in Guangdong-style soup packs, where it pairs with ingredients like honeysuckle, chrysanthemum, and job's tears. As a tea, it is brewed alone or blended with other flowers for a light, fragrant infusion.

FAQ Q&A