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Also known as: Tao Hua, Peach Flower, Spring Blossom, Persian Apple Bloom.
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Scientific name: Prunus persica (A deciduous tree native to Northwest China, now celebrated globally for its stunning spring canopy).
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What it’s known for: Its soft, "Apricot-Honey" scent and its delicate, pale-pink petals. It is traditionally appreciated for its "Flowing" energy and its association with youth, vitality, and a glowing complexion.
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How to prepare: Steep 1 teaspoon of dried blossoms in hot water (85°C–90°C) for 3–5 minutes. The infusion is light, floral, and naturally sweet. It is often enjoyed as a standalone "Beauty Tea" or blended with light oolongs for a sophisticated, fruity finish.
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How it’s used: A signature ingredient in "Luminous" and "Detox" tea blends; traditionally used in "Spring" facial steams and botanical baths; a favorite for scenting fine artisanal honeys and syrups; and an elegant, edible garnish for delicate pastries and celebratory spring desserts.
