Dried Sophora Japonica Flower Tea — Hoa Hòe / Styphnolobium japonicum Dried Flower Buds, Loose Floral Herbal Infusion, Caffeine-Free, 100 Gram

Product Specifications

Plant & Origin

Styphnolobium japonicum (formerly classified as Sophora japonica) is a large deciduous tree in the Fabaceae (legume) family, growing 10–25 meters tall with pinnate leaves and drooping clusters of small creamy-white to pale yellow flowers. Despite its common name “Japanese pagoda tree,” the species is native to China and Korea — it was introduced to Japan centuries ago and later named japonica by European botanists who first encountered it there. It is also called the Scholar Tree because it was traditionally planted in the grounds of Chinese academies and government buildings.

The flower buds are harvested in late summer just before they open, then dried for use as a botanical tea ingredient. In Vietnamese, the flower is called Hoa Hòe (槐花 in Chinese characters, Huai Hua in Mandarin) — a name that has been part of Vietnamese botanical and culinary vocabulary for centuries. Vietnam has a long tradition of cultivating the tree for its flowers, which are harvested and dried for tea, particularly in northern provinces.

Cultural & Culinary Background

In China, Huai Hua (槐花) tea has been enjoyed for centuries as a simple floral infusion, particularly in summer. The dried buds are brewed plain or combined with other mild botanicals such as chrysanthemum or green tea. The flower also appears in Chinese cuisine as an edible ingredient — fresh buds are used in omelettes, stir-fries, and steamed dishes in some regional traditions.

In Vietnam, Hoa Hòe tea is a familiar home preparation, particularly in northern Vietnam where the tree is widely cultivated. The dried buds are steeped in hot water and served as a plain, mild floral drink — often enjoyed in the afternoon or evening as a caffeine-free alternative. The pale golden color and gentle floral aroma make it a visually appealing as well as pleasant-tasting cup.

• Traditionally enjoyed as a simple floral infusion in China and Vietnam
• Known as Hoa Hòe in Vietnamese, Huai Hua (槐花) in Chinese
• Despite the name “Japanese pagoda tree,” the species is native to China and Korea
• Caffeine-free — suitable for any time of day, including evenings
• Dual use: brewed as tea or used as an edible floral garnish

How to Brew — Hot Infusion

1. Measure: Use 1–2 teaspoons (2–4 grams) of dried flower buds per 250 ml (1 cup) of water.
2. Heat water: Bring water to 90–95°C (just below a full boil). Avoid boiling water, which can make the delicate floral notes more astringent.
3. Steep: Place buds in a strainer or infuser. Pour hot water over and steep covered for 5–10 minutes. Longer steep = slightly stronger, more grassy character.
4. Strain & serve: Strain into cup. Enjoy plain, or add a small amount of honey or a slice of lemon to complement the floral notes.
5. Tip: The buds can be re-steeped once for a lighter second cup.

How to Brew — Iced Tea

1. Brew stronger: Use 3–4 grams per 250 ml, steep 8–10 minutes, then strain well.
2. Cool: Let cool to room temperature, then refrigerate until chilled.
3. Serve over ice: The pale golden color is particularly attractive over ice. A slice of lemon keeps it bright.
4. Storage: Keep refrigerated and consume within 48 hours.

Culinary Applications & Blend Ideas

• Solo floral cup: Brewed alone, the delicate floral character is easy to appreciate — gentle and elegant.
• With honey: A small amount of honey complements the floral notes without masking them.
• With lemon: A slice of lemon adds brightness and a light citrus contrast to the soft floral base.
• With chrysanthemum: A classic East Asian pairing — both flowers are mild and floral, producing a layered, aromatic cup.
• With green tea: A small amount of Sophora buds added to green tea adds a floral lift without overpowering the tea character.
• With jasmine: Jasmine’s stronger floral aroma pairs well with the softer Sophora base.
• With rose buds: A delicate, visually beautiful blend — both flowers produce pale, lightly colored brews.
• As an edible garnish: The dried buds can be used to garnish desserts, salads, or drinks — they rehydrate slightly when placed on moist surfaces.

Frequently Asked Questions

What is the difference between Sophora japonica and Styphnolobium japonicum?

They are the same plant. Sophora japonica is the older, more widely recognized name; Styphnolobium japonicum is the currently accepted botanical name following a taxonomic reclassification. Both names refer to the Japanese pagoda tree and are used interchangeably in commerce and literature.

Why is it called the Japanese pagoda tree if it’s native to China?

The species is native to China and Korea but was introduced to Japan centuries ago. European botanists first formally described it from Japanese specimens and named it japonica (Japanese). The common name “Japanese pagoda tree” reflects this naming history, not the plant’s actual origin.

What does Sophora Japonica flower tea taste like?

The flavor is delicately floral and mild, with a light grassy note and a soft finish. The brew is pale golden in color. It is gentle rather than bold, sweet, or strongly aromatic — a quiet, elegant floral cup.

Is this flowers, seeds, or powder?

This is dried flower buds only — Styphnolobium japonicum flower buds harvested before opening and dried. It is not seeds, a live plant, powder, extract, or capsules.

How many cups does 100 grams yield?

At 2–4 grams per cup, 100 grams yields approximately 25–50 cups depending on preferred strength.

Can I use the buds as an edible garnish?

Yes. The dried buds can be used as an edible floral garnish for desserts, salads, drinks, and plated dishes. They rehydrate slightly when placed on moist surfaces and add a delicate visual element.

Storage & Quality Assurance

• Store in a sealed bag or airtight container in a cool, dry place away from direct sunlight, heat, and moisture.
• Keep away from strong-smelling spices and foods — dried flower buds absorb surrounding odors readily.
• Best consumed within 12 months of opening; shelf life is 24 months sealed from production date.
• Natural variation in bud size, color (pale yellow to light brown), and aroma strength is normal for dried botanical material.
• This product contains no additives, preservatives, or artificial ingredients — dried flower buds only.

This product is a herbal tea for culinary enjoyment. It is not intended to diagnose, treat, cure, or prevent any disease. If you are pregnant, nursing, or taking medication, consult a healthcare professional before use.