Origin: China
Net Weight: Price for 100 Pcs Blooms.
Description:
Chrysanthemum tea is a flower-based infusion beverage made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia, especially China. Chrysanthemum tea has been brewed in Asia for thousands of years, playing an important role in traditional medicine and as a delicious and nourishing beverage.
It is believed that it was first cultivated in China in the 15th century BC where it was revered by poets and artists. Chrysanthemums were a symbol of nobility and integrity. As a herbal tea, it was first brewed and popularized during the Song Dynasty (960 AD - 1279 AD) and for centuries it was used to treat respiratory issues, blood pressure irregularities and to calm the nerves. This flower was only brought over to Japan in the 8th century AD, where it was adopted as the Emperor's official seal and the symbol of the imperial throne.
Chrysanthemum tea is still consumed by millions of people in China, Korea, Singapore and Japan every day. It is a favorite summer tea, loved for its cooling effect on the body as well as its traditional health benefits. This blend of components makes this tea not only tasty, but good for your health as well, and you may drink it to reap a number of benefits.
Brewing Guide:
To prepare the tea, chrysanthemum flowers are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot; this process is often repeated several times.
Chrysanthemums are also steamed or boiled and eaten in salads. The leaves are particularly appreciated as a vegetable dish. Flowers and leaves may be added to stews or soups in Asian cuisine as it is said to help thicken the liquids.