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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).
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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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Green tea benefits 1. Burn fat and boost metabolism. Simply swapping in unsweetened green tea for sugary sodas, lattes, and fruit juices helps slash hundreds of calories per day from your diet ...
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 ]