Pingyin Rose Bud Tea (Rosa rugosa) — Dried Double-Petal Rose Crown, Loose Herbal Tea

Pingyin Rose Bud Tea (Rosa rugosa) is the dried flower crown 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—China's most celebrated rose-growing region—these small rose crowns have been prized for centuries as a gentle, qi-moving, spirit-soothing flower used to ease low mood, support smooth circulation, and bring warmth to the chest and abdomen. Its nature is sweet, slightly bitter, and warm, making it a mild yet fragrant herb for daily tea and seasonal nourishment.

Key Selling Points

• Pingyin double-petal rose crowns from Shandong
• Traditional qi-moving, spirit-soothing food herb
• Low-temperature slow-dried to preserve aroma
• Small crown buds for a delicate, sweet cup
• Loose 25g jar for daily rose tea

Quality & Sensory

Each batch is carefully low-temperature slow-dried to preserve the deep crimson-purple color, velvety petal texture, and intense floral aroma of the rose crowns. When brewed, the buds unfurl slowly and release a soft, honeyed rose fragrance with a gentle, slightly sweet and faintly astringent taste, leaving a clean floral finish in the cup.

Technical Specifications

Usage Scenarios

• Daily rose flower tea
• Blended with chrysanthemum, goji, or jujube
• Seasonal spring and summer refreshment
• Aromatic addition to congee or dessert
• Gift or bulk loose-leaf tea supply

Traditional Uses

In folk herbal practice, rose flower is brewed as a daily tea to move qi, ease the spirit, and bring warmth to the chest and abdomen. It is often paired with chrysanthemum, goji berry, and jujube in spring and summer blends, or added to congee and sweet soups for a fragrant, gently warming touch. Rose crowns are also a traditional ingredient in floral longevity teas and seasonal nourishment formulas.

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