Dried Lily Flower Bai He Hua 500g Herbal Tea Ingredient for Culinary and Traditional Use

Dried Lily Flower, known in TCM as Bai He Hua (百合花), from Lilium species, consisting of carefully dried whole flowers. In TCM theory, lily flower is traditionally associated with moistening and calming qualities and is valued in seasonal herbal teas and culinary preparations. This is a raw edible botanical, not a medicine, and can be brewed, simmered, or added to dishes according to personal preference.

Key Selling Points

• Whole dried lily flower buds in natural form with no further processing
• Sourced from Hunan province, a recognized growing region for lily botanicals
• Traditionally used in TCM for gentle floral herbal teas and cooling summer drinks
• Versatile for brewing, congee, desserts, and culinary infusion
• Supplied in a resealable 500g self-sealing bag suitable for regular household use

Quality & Sensory

Typically pale yellow to light golden in color with slender, slightly curled petals and a delicate texture. The dried flowers carry a mild, sweet floral aroma, and when brewed they typically yield a light amber infusion with a soft, gently sweet taste.

Technical Specifications

Usage Scenarios

• Brew as a standalone floral herbal tea or blend with chrysanthemum or goji berries
• Simmer into sweet soups and desserts alongside lotus seed or rock sugar
• Add to congee or porridge for a light floral note
• Use in culinary infusions and seasonal household recipes

Traditional Uses

In traditional Chinese practice, lily flower has long been steeped alone or with other mild botanicals such as chrysanthemum, honeysuckle, or goji berry to make light daily teas, especially during warm seasons. It is also traditionally added to sweet soups and congee in household cooking. Preparation typically involves rinsing the flowers and steeping or simmering briefly before use.

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