Safflower (Carthamus tinctorius) — Xinjiang Dried Hong Hua for Tea, Wine & Foot Soak

Safflower (Carthamus tinctorius) is the dried flower of a traditional food herb known in Traditional Chinese Medicine (TCM) as Hóng Huā (红花), also called Ci Hong Hua (刺红花) and Hong Lan Hua (红蓝花). Grown in Xinjiang and sun-dried without sulfur fumigation, this bright orange-red flower has been prized for centuries as a blood-quickening, stasis-dispelling herb used to support circulation, ease stagnation, and warm the channels. Its nature is warm and its flavor is pungent, making it a lively yet gentle herb for moving qi and blood.

Key Selling Points

• Xinjiang-origin safflower, sun-dried without sulfur fumigation
• Traditional blood-quickening, stasis-dispelling food herb
• Carthamus tinctorius dried flower
• Suitable for tea, wine infusion, and foot soak
• 500g bulk pack, clean new-crop quality

Quality & Sensory

Each batch is carefully sun-dried to preserve its vivid orange-red color, soft petal texture, and mild floral aroma. When brewed, the flowers release a warm golden-red infusion with a gentle, slightly bitter and subtly sweet taste, while in a foot soak they soften and disperse their color and warmth into the water.

Technical Specifications

Usage Scenarios

• Herbal tea infusion
• Traditional wine infusion
• Foot soak and herbal bath
• Seasonal warming blends
• Daily wellness routine

Traditional Uses

In folk herbal practice, Hong Hua is brewed as a daily tea, steeped in wine as a warming tonic, and added to foot-soak water to support circulation and ease tired limbs. It is a common ingredient in seasonal blends, where it pairs with ingredients like angelica, chuanxiong, and peach kernel. As a tea, it is brewed alone or blended with rose and goji berry for a warm, lightly floral infusion.

FAQ Q&A