Mo Hong Rose Dried Flower Tea (Rosa spp.) — First-Harvest Large Buds, Sulfur-Free, 40g

Mo Hong Rose Dried Flower Tea (Rosa spp.) is the sun-dried, first-harvest flower of a deeply colored rose variety known in Traditional Chinese Medicine (TCM) as Mò Hóng Méi Guī (墨红玫瑰). Grown in Yunnan and prized as a food-herb (药食同源) botanical, Mo Hong Rose has long been cherished as a gentle, qi-moving, and spirit-soothing flower used in daily teas to ease mood, support the Liver's free flow, and bring a soft, rosy warmth to the body. Its nature is warm, sweet, and slightly bitter, making it a mild yet aromatic herb for harmonizing the Liver and Spleen.

Key Selling Points

• First-harvest, large whole rose buds
• Sulfur-free, naturally sun-dried
• Yunnan-grown Mo Hong rose variety
• Food-herb (药食同源) botanical
• 40g sealed pack, new-crop freshness

Quality & Sensory

Each bud is carefully hand-picked at first harvest and naturally sun-dried to preserve its deep crimson-to-burgundy petals, velvety texture, and layered, rosebud-like form. The dried flowers carry a rich, sweet floral aroma with subtle honeyed notes. When steeped in hot water, the petals unfurl slowly and release a smooth, mildly sweet infusion with a lingering rose fragrance and a soft, clean finish.

Technical Specifications

Usage Scenarios

• Daily rose flower tea
• Blended with chrysanthemum or goji berry
• Added to herbal tea blends
• Gift or sampler pack
• Aromatic addition to desserts and pastries

Traditional Uses

In folk herbal practice, Mo Hong Rose is steeped alone as a daily tea to gently move qi, lift the spirits, and bring a sense of calm. It is often blended with chrysanthemum, goji berry, or jujube for a balanced floral infusion, and is used in seasonal spring and summer teas to harmonize the Liver and support a light, easy mood. The dried buds are also added to congee, desserts, and rose-infused pastries for their fragrance and color.

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