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Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular throughout East and Southeast Asia. First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song dynasty. [2]
A mandrake is the root of a plant, historically derived either from plants of the genus Mandragora (in the family Solanaceae) found in the Mediterranean region, or from other species, such as Bryonia alba (the English mandrake, in the family Cucurbitaceae) or the American mandrake (Podophyllum peltatum in the family Berberidaceae) which have similar properties.
Chrysanthemums of the Immortal Blossoms in an Everlasting Spring (仙萼長春冊) by Giuseppe Castiglione (1688–1766). In China, they have been around since 500 BCE.In 1630, more than 500 varieties were already mentioned there.In Europe, especially in Holland, they have been known since the mid-17th century, but their general dissemination took place only in the 19th century.
The chrysanthemum is one of the "Four Gentlemen" (四君子) of China (the others being the plum blossom, the orchid, and bamboo). The chrysanthemum is said to have been favored by Tao Qian, an influential Chinese poet, and is symbolic of nobility. It is also one of the four symbolic seasonal flowers.
The fruit which forms in late autumn to early summer (November to June) is a berry, shaped like a globe or an ellipsoid (i.e. longer than wide), with a very variable diameter of 5–40 mm (0.2–1.6 in). When ripe, the fruit is glossy, and yellow to orange – somewhat resembling a small tomato.
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The roundish, flat-topped, button-like, yellow flower heads are produced in terminal clusters from mid-to-late summer. The scent is similar to that of camphor with hints of rosemary . The leaves and flowers are toxic if consumed in large quantities; the volatile oil contains toxic compounds including thujone , which can cause convulsions and ...
Over-oxidation can alter the taste of the tea to become "grass-like" or thick and bitter, [44] so farmers heated the leaves to stop the oxidation once the desired level was reached- a process known as 'firing'. Then, leaf cells were broken down by gently rubbing the tea leaves- this process helped volatilize the scents and tastes when brewing.