First cultivated inChina as aherb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during theSong dynasty.[2] In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.[3]
To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either ateapot, cup, or glass; oftenrock sugar orcane sugar is also added. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.[4]
Gukhwacha (국화차;菊花茶) is made from driedIndian chrysanthemum collected before fully opened.
Chrysanthemum tea – The flowers are blanched inbamboo salt water, carefully washed in cold water and drained on kitchen towel. The drained flowers are covered withhanji and dried in anondol (floor-heated) room. When served, three to four flowers are added to hot water.
Honey chrysanthemum tea – The flowers are carefully washed and dried, then preserved in honey for three to four weeks. When served, the preserved flowers are added to hot water.
Medicinal chrysanthemum tea – The flowers are washed carefully, steamed using the water mixed withherbal decoction and dried. When fully dried, they are steamed again, and dried again. This process is repeated nine times. Water to decoction ratio can be 8:1, and the decoction is usually made of dried roots ofwhite woodland peony, steamed and dried roots ofrehmannia, dried roots ofKorean angelica, and dried roots oflovage.
Although typically prepared at home, chrysanthemum tea is sold in many Asian restaurants (particularly Chinese), and in variousAsian grocery stores in and outside Asia in canned or packed form, as either a whole flower orteabag presentation. Juice boxes of chrysanthemum tea may be sold.[5]
^"Bunga kekwa penyejuk badan" [Body cooling chrysanthemum flower].Media Permata (Brunei) (in Malay). 27 February 2017.Archived from the original on 19 April 2021. Retrieved15 November 2024.
^Campbell, Dawn L. (1995).The tea book. Gretna: Pelican Publishing. p. 116.ISBN978-1-56554-074-3.
.jpg)
.svg)
