Apricot Flower Tea (Prunus armeniaca) — Dried Edible Flower Buds & Petals for Brewing

Apricot Flower Tea (Prunus armeniaca) is the sun-dried flower bud and petal of the apricot tree, known in Traditional Chinese Medicine (TCM) as Xìng Huā (杏花). Long cherished as a gentle springtime flower herb, Xing Hua has been prized as a light, aromatic blossom used in teas and infusions to refresh the spirit and harmonize the flow of qi. Its nature is mild, slightly warm, and softly fragrant, making it a delicate yet pleasant herb for daily brewing.

Key Selling Points

• Traditional edible flower herb
• Sun-dried apricot flower buds and petals
• Prunus armeniaca blossom
• Light, fragrant, sugar-free infusion
• New-crop quality from Anhui

Quality & Sensory

Each batch is carefully sun-dried to preserve the pale pink to creamy-white color, soft petal texture, and delicate floral aroma of fresh apricot blossom. When brewed, the buds and petals unfurl and release a light, subtly sweet fragrance with a clean, gentle taste, producing a pale golden infusion that is pleasant to sip throughout the day.

Technical Specifications

Usage Scenarios

• Daily floral tea infusion
• Blended flower tea with peach, sophora, or osmanthus
• Light afternoon brewing
• Seasonal spring tea ritual
• Gift or sampler flower tea assortment

Traditional Uses

In folk herbal practice, apricot flower is brewed as a light floral tea and often blended with other blossoms such as peach flower, sophora flower, or osmanthus for a fragrant daily infusion. It is enjoyed in spring as a gentle seasonal tea, and in some traditions the petals are added to congee or light desserts for their delicate aroma and color.

FAQ Q&A