bǎihé huā

Lily flowers are the dried blossoms and buds of several lily species, brewed in China as a fragrant, pale golden infusion. This product belongs to the extensive family of Chinese tea substitutes and is not tea in the botanical sense: it does not and cannot contain the leaf of the tea plant (Camellia sinensis). In Chinese commercial classification, such beverages fall under 代用茶 (dàiyòng chá) — “substitute tea,” meaning an infusion of plant material that is drunk in the manner of tea but is not tea. The primary raw material comes from species of the genus Lilium, most notably Lilium brownii var. viridulum and Lilium lancifolium, cultivated in Hunan, Gansu, Jiangsu, and Jiangxi. It is important to distinguish from the outset between two facets of the plant: the fleshy lily bulbs have earned nationwide culinary fame, whereas the dried flowers are what go into the infusion — these are two different products from the same plant.

1. Classification and Origin:

• Type: herbal infusion, tea substitute (代用茶, dàiyòng chá)
• Botanical family: Liliaceae
• Genus: Lilium
• Primary species: Lilium brownii var. viridulum (龙牙百合, lóngyá bǎihé) and Lilium lancifolium (卷丹, juǎndān — tiger lily; synonym Lilium tigrinum)
• Raw material: dried flowers and semi-opened buds
• Primary regions: Hunan, Gansu, Jiangxi, Jiangsu

For the sake of honest classification, this must be stated plainly: lily flowers do not contain Camellia sinensis leaf and are therefore not “tea” — neither botanically nor technologically. In the Chinese system, they belong to 代用茶 (dàiyòng chá): infusions made from flowers, fruits, roots, and herbs that resemble tea in appearance and brewing method. This is a distinct, entirely respectable genre of beverage with its own centuries-long history — not a fake tea or a surrogate. Notably, the traditional Chinese pharmacopoeia recognizes under the name 百合 raw material from several species of the genus Lilium — in addition to those named, this includes 细叶百合 (xìyè bǎihé, Lilium pumilum); the botanical attribution of a given batch depends on the region and the producer.

2. History and Cultural Significance:

• Name: 百合 (bǎihé) — literally “a hundred joined,” “a hundred layered together”
• Wedding formula: 百年好合 (bǎinián hǎohé) — “a hundred years of harmonious union”

The plant owes its name not to the above-ground parts but to the bulb: it is composed of many tightly closed, fleshy scales — “a hundred joined” plates — hence the character combination 百合. The homophony with the wish 百年好合 (bǎinián hǎohé) has made the lily an enduring wedding symbol — its flowers are given to newlyweds, depicted on festive textiles and tableware, and the bulbs, together with lotus seeds (莲子, liánzǐ), are served at wedding banquets for the wordplay wishing a long and harmonious marriage.

The lily bulb is mentioned in classical materia medica compendia, including the tradition of the Shennong Bencao Jing (神农本草经, Shénnóng běncǎo jīng), and for centuries has been part of health-promoting cuisine (药膳, yàoshàn) — stewed, boiled in congees, and added to soups. The practice of brewing specifically the dried flowers as an infusion is closer to domestic, household culture and became widespread as part of the vogue for floral 代用茶.

3. Botanical Description and Raw Material:

• Life form: perennial bulbous herbaceous plant
• Stem: erect, up to 1.5 m in cultivated forms
• Leaves: narrow, lanceolate, sessile
• Flower: large, of six tepals, with six stamens and a three-locular ovary
• Raw material for infusion: dried flowers and buds

In Lilium lancifolium (卷丹), the flowers are orange-red with dark speckles and strongly reflexed petals; in Lilium brownii var. viridulum, they are large, funnel-shaped to tubular, creamy-white with a greenish cast. Buds and not fully opened flowers are predominantly used for brewing: their aroma is more tightly concentrated, and they hold their shape better during drying.

Cultivation for flower versus bulb is fundamentally different. The bulb is the underground storage organ, fleshy, composed of imbricated scales; it constitutes the culinary and “pharmaceutical” value of the plant. The flower is the above-ground reproductive organ, and only it goes into the infusion. These are different parts of a single plant, with different processing technologies, resulting in different products on the shelf.

4. Terroir and Cultivation Characteristics:

• Gansu, Lanzhou (兰州百合, lánzhōu bǎihé): famous sweet culinary bulbs; production center is the Qilihe District (七里河区, qīlǐhé qū)
• Hunan (龙牙百合, lóngyá bǎihé): “dragon-tooth lily,” Longshan County (龙山县, lóngshān xiàn) and the Shaoyang region (邵阳, shàoyáng), Longhui County (隆回县, lónghuí xiàn)
• Jiangxi: Wanzai County (万载, wànzài)
• Jiangsu: Yixing (宜兴, yíxīng)

The Lanzhou lily is valued primarily as a delicacy bulb — so sweet that it is eaten almost raw; botanically, it is more often classified as Lilium davidii var. unicolor, a species distinct from “dragon-tooth.” The Hunan 龙牙百合 (Lilium brownii var. viridulum) produces elongated scales resembling dragon teeth and is celebrated for both its culinary and floral raw material. Lilies prefer loose, well-drained sandy loam soils, cool mountain or foothill climates, and moderate humidity; waterlogging is fatal to the bulbs. The plant develops slowly — from planting scales to a marketable bulb often takes two to three seasons.

5. Production Technology:

• Harvesting: buds and semi-open flowers are cut in dry weather
• Preparation: sorting, sometimes brief thermal treatment with steam
• Drying: sun-drying, shade-drying, or hot-air drying at gentle temperatures
• Sorting: by flower integrity and color

The goal of processing is to remove moisture rapidly and gently while preserving the shape of the petals, the natural creamy-yellowish color, and the volatile aroma. Over-drying makes the flowers brittle and “dusty,” while under-drying leads to mold during storage. Quality raw material retains the recognizable silhouette of a flower or bud and does not crumble to dust. A separate issue is sulfur processing (fumigation) for bleaching and insect protection; this treatment leaves the flowers unnaturally pale and imparts a sharp smell, discussed further in the section on counterfeits.

6. Organoleptic Characteristics:

• Appearance: whole dried flowers and buds, ranging from creamy-white to pale yellowish-brown
• Aroma of dry material: delicate floral, with light honey and herbaceous notes
• Infusion flavor: soft, slightly sweet with a barely perceptible bitterness
• Infusion color: from nearly transparent to pale golden

Bitterness is a normal trait of lily infusion, not a flaw; it balances the sweetness and is easily softened with additions. The aroma is delicate, which is why lily flowers are often brewed in blends where they provide a “floral backdrop” rather than taking center stage.

7. Chemical Composition:

• Polysaccharides: a significant fraction characteristic of the genus Lilium
• Steroidal saponins and glycosides: typical for Liliaceae
• Phenolic compounds and flavonoids: contribute to part of the flavor and color
• Trace alkaloids: present in plants of the genus, which partly explains the recommendation for moderation

The composition of the flowers has been studied less extensively than that of the bulbs, on which there are notably more publications. Exact proportions of components depend on species, region, and drying method, so providing uniform figures is not appropriate.

8. Health Properties:

Important disclaimer: lily flowers are a food product and a beverage, not a medicine. What follows reflects only what is conventionally thought in Chinese household tradition and what has been tentatively studied by science; any promises of therapeutic effect that accompany the product at retail go beyond the scope of an encyclopedic entry.

• In folk tradition: lily is associated with the concepts of “moistening the lungs” (润肺, rùnfèi) and “calming the heart and spirit” (清心安神, qīngxīn ānshén); it is classified as a “cool” natured ingredient (微寒, wēihán)
• What is being studied: the biological activity of polysaccharides and saponins from Liliaceae is a subject of laboratory research, the results of which do not constitute confirmation of any therapeutic effect of the beverage

Among commonly known cautions, stated neutrally: the “cool” nature of the raw material is traditionally considered less suitable for those prone to digestive disturbances; pregnant and nursing women, people taking medication, and those who have not tried the product before are advised to exercise moderation and, if in doubt, consult a physician. Neither dosages nor treatment regimens are provided here.

9. Brewing:

• Amount: approximately 3–5 g of dried flowers per 200–300 ml of water
• Water: 85–95 °C; for delicate aroma, closer to the lower boundary
• Vessels: glass cup or teapot, gaiwan
• Time: 3–5 minutes for the first infusion
• Infusions: 2–3, with increased steeping time
• Cold preparation: possible (cold infusion in the refrigerator for 4–8 hours)

Glass is preferable: through it, one can see the flowers unfurl. Lily flowers are rarely drunk “straight” on their own — they are often combined with chrysanthemum (菊花, júhuā), goji berries (枸杞, gǒuqǐ), lotus seeds (莲子, liánzǐ), and a small amount of rock sugar (冰糖, bīngtáng), which softens the bitterness. With cold brewing, bitterness is less pronounced, and floral sweetness is more distinct.

10. Storage:

• Conditions: dry, cool, dark place
• Container: tightly closed, preferably opaque; vacuum packing works well
• Enemies: moisture, foreign odors, insects, direct light
• Shelf life: approximately 12–18 months under proper storage

Dried flowers are hygroscopic and readily absorb odors, so they should be kept away from spices and coffee. If they become damp, mustiness and a risk of mold arise — such material should not be used.

11. Price and Counterfeits:

• Wholesale price benchmark: around 70 CNY/kg (this figure fluctuates by season, region, and grade)
• Genuine material: whole flowers and buds recognizable by shape, of a natural creamy-yellow tone, with a clean floral scent
• Warning signs: unnatural whiteness, sharp sulfurous smell (result of sulfur fumigation), abundance of broken fragments and foreign matter

A retail price is not promised here — it depends on packaging and the seller. Cheaper flowers and trimmings are sometimes mixed into lily infusions, and paleness is occasionally “enhanced” by bleaching. Guiding points for the buyer are simple: smell (natural aroma versus chemical or sulfurous), observe the color (deathly white is reason for suspicion), and check integrity (lots of dust and broken fragments indicate a low grade). It is also worth remembering category confusion: dried daylily buds are sold under similar names (in cooking called 黄花菜, huánghuācài) — this is a different plant and a different product.

12. Interesting Facts:

• The name 百合 describes not the flower but the structure of the bulb — the “hundred layered” scales.
• The wedding symbolism is built on the homophony of 百合 with the wish 百年好合.
• The Lanzhou bulb is so sweet that it is eaten almost raw; a classic dish is celery with lily (西芹百合, xīqín bǎihé).
• A single plant yields two distinct goods: the bulb (a culinary delicacy) and the flower (raw material for an infusion).
• Lily is often confused with daylily (黄花菜, huánghuācài): the flowers look superficially similar, but they belong to different genera.

In Conclusion:

Lily flowers are a characteristic representative of Chinese 代用茶: a beverage brewed and drunk in the manner of tea, but which is not tea and contains no camellia leaf. Behind the modest floral aroma lies a rich culture in which the bulb and the flower lead nearly separate lives — the former as a delicacy and an ingredient in health cuisine, the latter as the basis of a light, fragrant infusion — united by the characters for “a hundred joined” and the wedding symbolism associated with them.

As a product, lily flowers are simple and honest: an affordable raw material, mild flavor, and versatility in blends and cold preparations. A sensible approach to them is to treat them as a pleasant herbal beverage, to appreciate their organoleptics and terroir, but not to expect therapeutic miracles from a cup of infusion, and to select raw material by its natural color and scent rather than by the promises on the label.

the teas described here are available from teamotea