Dried Cili Fruit Tea Ci Li Rosa roxburghii 500g Sun Dried Guizhou Herbal Infusion for Tea Water and Wine

Dried Cili Fruit, known in TCM as Ci Li (刺梨), from Rosa roxburghii, is the naturally sun-dried whole fruit of a thorny shrub native to Guizhou. Traditionally valued in Guizhou folk herbal practice, the fruit is typically associated with a sour taste and cooling nature. These unsulfured dried fruits are commonly steeped in hot water, infused in wine, or blended into herbal teas as a traditional daily beverage.

Key Selling Points

• Authentic Guizhou-grown Cili fruit, a regional specialty botanical
• Botanical source Rosa roxburghii, whole dried fruit with seeds and skin intact
• Naturally sun-dried and sulfur-free processing
• Traditionally used in TCM and Guizhou folk practice for daily herbal drinks
• Versatile form suitable for tea, water infusions, and wine soaking

Quality & Sensory

The dried fruits typically appear golden yellow to amber with a wrinkled, slightly spiky surface and firm, lightweight texture. They carry a mild fruity aroma, and brewed tea typically tastes pleasantly sour and lightly sweet with a refreshing finish.

Technical Specifications

Usage Scenarios

• Steep in hot water as a daily sour herbal fruit tea
• Soak in liquor or wine for traditional fruit-infused spirits
• Simmer with other herbs in decoctions or fruit soups
• Add to seasonal wellness blends and culinary recipes

Traditional Uses

In Guizhou folk tradition, Ci Li fruit has long been steeped alone or combined with goji berry, chrysanthemum, or hawthorn in daily infusions. It is also a classic choice for wine soaking, where the dried fruit is layered in liquor and aged to develop a sour, fruity character. Traditionally associated with supporting digestion and seasonal wellness in TCM practice.

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