Sophora Flower
Huai Hua (Sophora Flower) Charred
Huai Hua (Sophora Flower), Huai Mi (Sophora Bud) (Flower buds, oval-shaped, shriveled petals scattered, calyx bell-shaped, base oblong and joined, light in weight)
【Naming】
n 【Source】n
Shen Nong’s Herbal Classic (Ben Jing Shang Pin)
n 【Commonly Used Degree】n
C
n 【Botanical Origin】n
Huai Hua (Sophora Flower) is the dried flower of Sophora japonica L. of the Leguminosae family; Huai Mi (Sophora Bud) is the dried unopened flower bud.
n 【Characteristics】n
(1) Huai Hua (Sophora Flower): The dried flower, with most petals scattered. The complete flower appears like a flying bird, about 1.5 cm in diameter. It has 5 petals, yellow or light brown in color, wrinkled and curled. The base of the calyx tube is yellow-green, with 5 shallow lobes at the tip. The stamens are light yellow, filamentous, sometimes curved. The ovary is enlarged. It is light in weight, with a weak odor and a slightly bitter taste.n(2) Huai Mi (Sophora Bud): Also known as Huai Hua (Sophora Flower) Mi (Sophora Flower Rice), it is a dried flower bud, oval or oblong in shape, 2.5~5 mm long, 1.5~2 mm wide, yellowish-brown or yellowish-green on the outside, slightly wrinkled. The lower part is the unopened corolla, varying in size. The outside of the calyx and corolla are sparsely covered with short white hairs. It is loose and brittle in texture, with a weak odor and a slightly bitter taste. After being stir-fried until charred, it becomes charred black.
n 【Processing】n
1. Raw Huai Hua (Sophora Flower) 2. Stir-fried Huai Hua (Sophora Flower) 3. Huai Hua (Sophora Flower) Charred
n 【Identification】n
The best quality is characterized by a yellowish-white color, neatness, robust flower buds, green and thick calyxes, without branches or stems, free from mud, impurities, and insect infestation, and unopened flowers. Those with a grayish-brown color and containing sand are of secondary quality.
n 【Category】n
Flowers