The Chinese rose, as we know it, is a result of selective breeding, achieved by crossing different varieties of this plant species. It earned the name “Chinese” rose for its delicate tea-like fragrance and unique, vibrant scent characteristic of roses, as well as for its healing properties. The Chinese rose can be found in nearly all latitudes. Depending on its habitat, the bush may reach up to two meters in height or as little as sixty centimeters. Its blooms range from six to fourteen centimeters in diameter, with colors from pale pink to blood red. The plant’s branches and stems have thorns, while the leaves are small and dense; its distinct aroma is unmistakable once experienced.
The Chinese rose is renowned in traditional medicine for its fruits, color, and petals. The petals contain tannins, medicinal resins, glucosides, and vitamins K, PP, C, and B1. Ancient manuscripts with medicinal recipes reveal that the Chinese rose was used thousands of years ago as a soothing, restorative, and immune-boosting remedy.
Rose oil serves as the base for cosmetic creams made to rejuvenate the skin of the face, neck, and hands, as well as various perfumes. Petals, combined with mineral waters, are used in rejuvenating baths to revitalize the body. Healing rose honey, made from rose petals, is used to treat stomatitis, sore throats, coughs, colds, and stomach ailments. To prepare this honey, petals are collected early in the morning before dew and sunlight appear. The rose petals are dried in a shaded, well-ventilated place. Depending on future use, they are stored as petals, whole blossoms, or buds. Such raw material is best stored for no longer than a year in a tightly closed tin container, as prolonged or improper storage causes roses to quickly lose their medicinal properties.
In traditional medicine, the Chinese rose is mainly used as a base for preparing drinks, honey, syrups, jams, and medicinal tinctures. For example, dried rose flowers can be successfully mixed in equal proportions with regular tea. Alternatively, they can be brewed separately by steeping one to three teaspoons of dried petals in a cup of boiling water for eight to twenty minutes, depending on the amount of petals used. Here’s a way to make aromatic rose honey: put half a kilogram of honey in a glass or ceramic container and add cooled rose decoction, mixing thoroughly until smooth.
To make the decoction, pour half a glass of boiled water over a cup of crushed rose petals. Bring to a boil over low heat, then let sit for twenty-four hours. Afterward, bring the petals to a boil again. Cool the decoction to body temperature (honey starts to lose its properties at temperatures above forty degrees Celsius), remove the petals, and squeeze well before mixing with the prepared honey. This tea and honey are consumed daily as a preventative and healing remedy.