Chrysanthemum, is very popular floral tea in Asia. The first time I enjoyed this tea was in China then had many times in Taichung, Taiwan. Hangzhou in China is very famous for the production and use. The Chrysanthemum tea can be enjoyed hot or cold. Many times it is sweetened with honey or rock sugar.
The name Chrysanthemum in Greek means yellow golden flower (chrys+anthemon). There are many types of Chrysanthemum flowers; here I describe the most common tea used in Asia. The petals are light yellow and the multiple carpels are intense yellow.
The dry yellow flowers are very delicate and have distinct floral fragrance. The flowers must be handled and stored properly to avoid damage and oxidation. Usually the flowers are good for a year from the date of packaging. After this time they start to reduce the smell and the petals are released. The color changes from yellow to light brown.
To brew the tea, a small amount of flowers (about 10 to 20) are put in a medium teapot and washed briefly with water at 85-90° C (185-194° F). Then tea can brewed with water at 85-90° C. After 2-3 minutes of infusion the tea can be filtered, served in teacups and enjoyed. Sugar or honey can be added to the teapot in small quantities before adding the water. The teapot can be replenished three or more times; it is a tea that has good replenishment characteristics.
The tea has a distinct floral smell and taste is very subtle, it is naturally sweet, refreshing and relaxing. This tea is caffeine free. It can be enjoyed hot or cold as an all day tea or during meals.
The brewed flowers are so nice that we can enjoy the beauty of the pictures.