When brewing chrysanthemum tea, use a clear glass cup. Place four to five flowers in the cup and steep with boiling water for 2-3 minutes. As the water cools to 70-80% of its initial temperature, the tea will gradually develop a pale yellow hue. When drinking, do not finish the entire cup at once. Leave about one-third of the tea in the cup, add fresh hot water, steep briefly, and then drink.
Adding a few rock sugar cubes to the cup enhances the sweetness. Chrysanthemum tea can be prepared simply by steeping or boiling dried chrysanthemum flowers without other tea leaves. It makes an excellent beverage hot in winter or iced in summer.
Chrysanthemum also pairs well with various flowers and teas for brewing, amplifying its benefits. Consider the following chrysanthemum tea blends.
Combinations of Floral Tea Infusions
1. Chrysanthemum Hawthorn Tea: Combine 10g chrysanthemum flowers with 10g each of hawthorn berries and honeysuckle flowers. Drink as a tea substitute to dispel blood stasis, reduce fat, cool the body, lower blood pressure, and promote weight loss. Suitable for those with obesity, hyperlipidemia, and hypertension.
2. Triple Flower Tea: Combine small amounts of chrysanthemum, honeysuckle, and jasmine flowers. Brew as tea to clear heat and detoxify. Suitable for preventing and treating wind-heat colds, sore throats, and boils. Regular consumption reduces internal heat and promotes mental calmness.
3. Chrysanthemum Honey Drink: Simmer 50g chrysanthemum flowers in 20ml water for 30 minutes, then strain and mix with honey to taste. Nourishes the liver, improves vision, quenches thirst, clears the mind, and promotes bowel regularity.Chrysanthemum tea, made from white chrysanthemum and premium oolong tea, is essential for office workers exposed to daily electronic pollution. This tea detoxifies the body, counteracting and eliminating accumulated harmful chemicals and radioactive substances.
4. Steep 10g chrysanthemum flowers with 3g tea leaves to prevent early-stage hypertension.
5. Grind 10 grams of chrysanthemum flowers with 5 grams each of mulberry leaves and loquat leaves into coarse powder. Brew with boiling water as a tea substitute to prevent autumn ailments. Suitable for post-illness consumption when autumn dryness affects the lungs, causing fever, dry throat, parched lips, and cough. This formula also helps prevent influenza, meningitis, Japanese encephalitis, mumps, and chickenpox.
6. Sweet chrysanthemum, with its mild flavor, is best sourced from large white or small white varieties grown in the Suzhou-Hangzhou region. Brew approximately 3 grams per serving as tea, three times daily.
Alternatively, boil chrysanthemum with honeysuckle and licorice root as a tea substitute. This blend calms the liver, improves vision, clears heat, and detoxifies.
7. After meals each day, brew five to six Hangzhou chrysanthemum flowers to quench thirst and promote saliva production.
8. Steep 15 grams of wild chrysanthemum flowers (double for fresh flowers) in boiling water for 10 minutes, then dissolve 20 grams of rock sugar. Drink two servings daily as tea, brewing until flavorless. Clears heat, detoxifies, cools the blood, and improves vision. Used for preventing and treating nasopharyngeal cancer.
9. Eight-Treasure Chrysanthemum Tea: Steep 10g honeysuckle, 5g dried tangerine peel, one Sterculia lychnophora seed, a pinch of rock sugar, a pinch of hawthorn, 5g organic green tea, and two red dates in boiling water for 5 minutes. For convenience, pre-packaged versions are available at large supermarkets.