Chinese Name: Zhu-lan hua
Latin Name: Chloranthus spicatus
Taste: Aromatic, astringent
Quotes from Chinese historical sources
THE BOOK OF TEA, MING DYNASTY, 1592AD: "The flowers of osmanthus, jasmine, rose, rose multiflora, orchid, lotus, tangerine, gardenia and wintersweet can all be used in tea. Pick the blossoms when they are just opening, so that the stamens retain all their aroma. Mix them with tea leaves, one part flowers to three of tea."
J Nat Prod. 2007 Dec;70(12):1987-90. Epub 2007 Nov 29
Mono- and Di-sesquiterpenoids from Chloranthus spicatus
Xu YJ, Tang CP, Ke CQ, Zhang JB, Weiss HC, Gesing ER, Ye
Three new dimeric sesquiterpenoids, chloramultilides B-D ( 1- 3), along with 10 known sesquiterpenoids, were isolated from the whole plant of Chloranthus spicatus. Their structures were established by physical data (1D and 2D NMR, MS). The structure and absolute configuration of 1 was confirmed by X-ray crystallography. Compound 1 exhibited moderate in vitro antifungal activity.