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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]
It is not uncommon to add dried osmanthus flowers, pomelo rinds, or chrysanthemum flowers into brewing pu'er tea in order to add a light, fresh fragrance to the tea liquor. Pu'er with chrysanthemum is the most common pairing, and referred as guk pou or guk bou (菊 普; Cantonese Yale: guk1 pou2; pinyin: jú pǔ).
Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a tea in some parts of East Asia. The resulting beverage is known simply as chrysanthemum tea (菊 花 茶, pinyin: júhuā chá, in Chinese). In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주).
Flowering tea or blooming tea (Chinese: 香片, 工艺茶, or 开花茶) consists of a bundle of dried tea leaves wrapped around one or more dried flowers. [1] These are made by binding tea leaves and flowers together into a bulb, then setting them to dry. [ 1 ]
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Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
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