Can saffron buds with leaves be soaked in water?

Rose tea is a perennial flower of the genus Crocus in the Iridaceae family and is also a common spice. Rose tea is a precious Chinese herbal medicine with strong physiological specificity. Its column is used as a medicinal value in Asia and Europe. It has the effects of calming, resolving phlegm, and relieving constipation.

It has spasmodic effect and is used to treat stomach problems, regulate menstruation, measles, fever, jaundice, splenomegaly, etc. So, can rose tea buds and leaves be used to make tea?

If the rose tea buds are with leaves, it is best not to use them to make tea. Usually, the white filaments are used to make tea. The filaments have functions and effects. They can have a good taste for the body and promote human health. Other than that, they do not have much essential effect. What is sold on the market now are the dried filaments.

Rose tea is a well-known precious herbal medicine. Its main medicinal value lies in its small column, so it seems very precious. The flowers contain carotene compounds, the main ones of which are crocin, dimethyl crocetin, crocin and volatile oil, the main one in the oil is crocinaldehyde. Its dried pillars are sweet and flat in nature, and can promote blood circulation, remove blood stasis, relieve depression and relieve pain. It is used to treat depression, chest tightness, vomiting blood, typhoid fever and madness, fright and trance, liver depression and kidney deficiency in women, blood stasis and irregular menstruation, lochia in postpartum women, dull pain due to blood stasis, measles, and bruises, etc. Overseas, it is used as a sedative and carminative. Promote blood circulation, remove blood stasis, disperse blood and remove toxins, relieve depression and calm the mind. Warm poison causes rashes, depression, fullness of stomach, palpitations and madness.

Rose tea is used as a coloring and seasoning in Mediterranean, Taoist cuisines, Saudi Arabia and India, as well as in breads of America, Scandinavia and the Balkans. It is also a key ingredient in European dishes such as fish stew and paella. Common ways of consumption include taking it internally, making tea, making medicinal wine, eating it with rice, eating it with steamed eggs, etc. Saffron should not be used excessively. When cooking with unsalted butter or oil, do not use too high a temperature. Soaking the saffron in hot liquid for about 15 minutes can make the color of the saffron more even. Saffron is also used to color poultry, livestock, seafood, and freshwater fish.