Pingyin Purple Rose Tea (Rosa rugosa) — Sulfur-Free Dried Rose Buds, 50g Jar

Pingyin Purple Rose Tea (Rosa rugosa) is the dried, sulfur-free flower of a beloved traditional food herb known in Traditional Chinese Medicine (TCM) as Méi Guī Huā (玫瑰花). Grown in Pingyin and carefully low-temperature slow-dried, these large, multi-petaled purple-red rose buds have been prized for centuries as a gentle, qi-moving herb used to soothe the spirit, harmonize the Liver, and bring a soft floral warmth to daily tea rituals. Its nature is sweet, slightly bitter, and warm, making it a mild yet elegantly effective herb for easing tension and supporting the smooth flow of qi and blood.

Key Selling Points

• Sulfur-free Pingyin purple rose buds
• Large, multi-petaled whole flowers
• Low-temperature slow-dried for aroma retention
• Traditional qi-moving food herb
• 50g resealable jar for daily tea

Quality & Sensory

Each batch is carefully low-temperature slow-dried to preserve the deep purple-red hue, layered multi-petal structure, and delicate rose fragrance of the whole buds. The dried flowers feel soft and slightly crisp, releasing a sweet, honeyed floral aroma when the jar is opened. When steeped in hot water, the buds unfurl gently and yield a pale golden-pink infusion with a smooth, softly sweet rose flavor and a lingering floral finish.

Technical Specifications

Usage Scenarios

• Daily rose bud tea
• Blended floral tea with chrysanthemum or goji berry
• Seasonal spring wellness tea
• Aromatic addition to dessert and pastry recipes
• Gift-ready jar for tea lovers

Traditional Uses

In folk herbal practice, Mei Gui Hua is brewed as a daily tea to gently move qi, ease low spirits, and bring a sense of calm to the mind. It is often paired with chrysanthemum, goji berry, or jujube in spring and early summer blends, and is sometimes added to congee, herbal soups, and sweet medicinal foods for its soft floral aroma. As a standalone infusion, it is a simple, elegant way to bring a moment of quiet warmth into the day.

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