Our selection is composed of unbroken (instead of broken ashy pieces), lively yellow-white dried chrysanthemum. Steeping in water for 2 minutes, the dried flowers stretch and open up, like chrysanthemum blossom in an Autumn garden. Its infusion color appears bright, transparent, and golden. The tea tastes refreshing, mildly sweet with some bitterness. A fantastic health drink!
Top-quality White Chrysanthemum is harvested from the first half of October onwards. The fresh flowers are processed into tea first by hand and then by a modern microwave airflow- drying technique.
In Chinese history, White Chrysanthemum is used as a medicine and a drink as well. It contains multiple vitamins, minerals, amino acids, and flavonoids that work as antioxidants.
White Chrysanthemum is no doubt the best-known flower used as a drink. It originates from a lovely small town called Tong Xiang, north of Zhejiang. Tong Xiang people have over two thousand years of history cultivating chrysanthemum. The White Chrysanthemum tea has been a tribute to imperial courts since the Southern Song Dynasty (1127-1279).
Glass Gaiwan or glass teapot is the best. 2 g per 100-120 ml, 90 °C. Infuse 2 minutes. Refill up to 3 times.