Chrysanthemums, sometimes called mums or chrysanths.
They are native to Asia and northeastern Europe.
Most species originate from East Asia.
Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a sweet drink in some parts of 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).
Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine.
The flowers may be added to thick snakemeat soup (蛇羹) to enhance the aroma.
Small chrysanthemums are used in Japan as a sashimi garnish.
- How to make the tea -
Keep the Teabags at room temperature in dark and dry places.
1. Pour boiling water in a cup or mug.
2. Steep the teabag in water for 10 minutes.
3. Remove teabag(s) and the tea can be served hot or cold.
Enjoy!!
**One teabag can be used for 2-3 times