Rosemary (Rosmarinus officinalis) — Dried Food-Herb Flower Tea & Culinary Botanical, 500g

Rosemary (Rosmarinus officinalis) is the dried leaf and flowering top of a revered aromatic herb known in Traditional Chinese Medicine (TCM) as Mí Dié Xiāng (迷迭香). Long prized in Mediterranean folk practice and embraced in Chinese food-herb (药食同源) culture as a warming, aromatic botanical, Rosemary has been used to awaken the senses, ease heaviness in the head, and support smooth movement of qi and blood. Its nature is warm and pungent, making it a gently stimulating herb for lifting the spirit and warming the middle.

Key Selling Points

• Traditional aromatic food herb (药食同源)
• Dried Rosemary leaf and flower tops
• Rosmarinus officinalis
• Low-temperature slow-dried for aroma retention
• Suitable for tea, soup, and culinary use

Quality & Sensory

Each batch is carefully low-temperature slow-dried to preserve its deep green color, fine needle-like texture, and bright pine-and-citrus aroma. When brewed, the leaves release a warm, resinous fragrance with a slightly bitter, herbaceous taste and a clean, cooling finish; when simmered in soups or roasted with food, it lends a savory, aromatic depth without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea, alone or blended
• Chinese-style soup and broth
• Culinary seasoning for roasted dishes
• Seasonal aromatic tea blends
• Daily food-herb wellness routine

Traditional Uses

In folk herbal practice, Rosemary is brewed as a daily tea to lift the spirit and clear the senses, and is simmered into soups and medicinal food preparations to warm the middle and support digestion. It is also used in seasonal blends with ingredients like chrysanthemum, mint, and jujube, and in Mediterranean-inspired cooking as an aromatic culinary herb. As a food-herb (药食同源) botanical, it fits naturally into both the teapot and the kitchen.

FAQ Q&A