Dendrobium officinale Flower Tea (Shi Hu Hua) — Dried TCM Food-Herb Blossoms from Yunnan

Dendrobium Flower (Dendrobium officinale) is the dried blossom of the revered TCM food herb known as Tiě Pí Shí Hú (铁皮石斛), also called Shi Hu Hua (石斛花). For centuries, Shi Hu has been prized as a yin-nourishing, fluid-generating herb, and its delicate flowers are gathered as a gentler, more aromatic expression of the same plant. The blossoms are sweet and slightly cold in nature, traditionally used to nourish Yin, clear deficiency heat, and support the Stomach and Lung fluids.

Key Selling Points

• Dried blossoms of Dendrobium officinale (Tie Pi Shi Hu)
• Traditional Yin-nourishing food herb from Yunnan
• Delicate floral aroma, gentle sweet taste
• Suitable for tea, soup, and congee
• New-crop, clean, additive-free dried flowers

Quality & Sensory

Each batch is gently dried to preserve the blossoms' pale golden-yellow color, soft papery texture, and light floral fragrance. When brewed, the flowers unfurl slowly and release a mild, subtly sweet infusion with a clean, faintly honeyed aroma. In soups, they soften quietly and lend a delicate floral note without overpowering the broth.

Technical Specifications

Usage Scenarios

• Herbal tea brewed alone or blended
• Chinese-style soup and broth
• Congee and grain porridge
• Seasonal Yin-nourishing tonic
• Daily floral infusion

Traditional Uses

In folk herbal practice, Shi Hu Hua is brewed as a gentle daily tea, simmered into soups, and added to congee and seasonal tonics. It is often paired with ingredients like goji berry, lily bulb, and jujube in Yin-nourishing soup packs, or blended with chrysanthemum and wolfberry for a light floral infusion. As a food herb, it is traditionally used during dry seasons to support fluid balance and daily nourishment.

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