Dried Sophora Flower (Sophora japonica) — Huai Hua Herbal Tea, Food-Grade Loose Flowers

Dried Sophora Flower (Sophora japonica) is the dried blossom of the pagoda tree, known in Traditional Chinese Medicine (TCM) as Huái Huā (槐花) and also called Chinese Scholar Tree Flower. For centuries, Huai Hua has been prized as a cooling, blood-cooling, and liver-clearing flower herb, traditionally used to relieve heat-related head discomfort and support healthy circulation. Its nature is slightly cold and its flavor is bitter, making it a gentle yet clarifying herb for soothing internal heat and harmonizing the Liver and Large Intestine channels.

Key Selling Points

• Traditional heat-clearing flower herb
• Food-grade dried Sophora japonica blossoms
• Low-temperature slow-dried for color and aroma
• Suitable for tea, soup, and culinary use
• New-crop, loose bulk 500g pack

Quality & Sensory

Each batch is carefully low-temperature slow-dried to preserve its pale green-yellow color, delicate petal texture, and light floral aroma. When brewed, the blossoms yield a soft, subtly sweet infusion with a faint grassy-floral note; when added to soups or congee, they lend a gentle fragrance without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea and floral infusions
• Chinese-style soup and broth
• Congee and grain porridge
• Culinary garnish for steamed dishes
• Seasonal spring food-herb cooking

Traditional Uses

In folk herbal practice, Huai Hua is brewed as a daily floral tea, simmered into soups and congee, and folded into spring seasonal dishes. It is a common ingredient in cooling summer tea blends, where it pairs with chrysanthemum, honeysuckle, and goji berry. In traditional culinary use, the blossoms are also mixed into dumpling fillings and steamed buns for a gentle floral note.

FAQ Q&A