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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]
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 ]
Peach Simple Syrup In a medium pot over medium heat, bring peaches, sugar, and 2 cups water to a boil. Cook, stirring occasionally, until peaches have completely softened, 10 to 15 minutes.
In Korean tea terminology, domestic tea is categorized mainly as either green (nokcha; 녹차) or fermented (balhyocha; 발효차), "fermented" here practically meaning "oxidized"; [6] "yellow tea" (hwangcha) denotes lightly oxidized balhyocha without implications of processing methods or a result that would qualify the tea as "yellow" in the ...
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.