Myrica rubra, commonly known as Chinese Bayberry, is an evergreen tree native to subtropical forest margins, hillsides, and river basins in East Asia, including China, Japan, Korea, and the Philippines. It can grow to a height of 10–20 meters (33–66 feet) with a uniform spherical to hemispherical crown and smooth gray bark. The leaves are leathery, with a shiny green surface and a paler underside. Chinese Bayberry flowers from March to April, with small, inconspicuous yellow-green flowers that are not particularly showy. The fruiting period is from May to June, when it bears spherical fruits, 1.5–2.5 cm in diameter, sometimes up to 3 cm, with a knobby surface. The fruits are typically crimson red but can vary from white to purple, with a flesh color that is similar or somewhat lighter. The flesh is sweet and very tart, and the fruit is highly valued for its taste and nutritional properties.

Chinese Bayberry is appreciated for its attractive fruit, which is not only edible but also used in traditional medicine. It is commonly planted as an ornamental tree in parks and streets and is a traditional element in classical East Asian gardens. The tree is known for its adaptability to poor acidic soils. In cultivation, it thrives best in full sun and requires medium amounts of water, tolerating a range of soil drainage conditions from slow to fast. There are no widely known cultivars outside its native range, but in its native habitat, several cultivars have been selected for improved fruit quality. Potential problems include fruit flies and other pests that may target the berries. It is not known to be invasive outside its native range, but gardeners should always monitor for unexpected growth behavior.CC BY-SA 4.0