First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song Dynasty.[1] 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.[2]
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 a teapot, cup, or glass; often rock sugar or cane sugar is also added. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.[3]
Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea. These include:
Huángshān-gòngjú (黄山贡菊, literally "Yellow Mountain tribute chrysanthemum"); also called simply gòngjú (贡菊)
Hángbáijú (杭白菊), originating from Tongxiang, near Hangzhou; also called simply Hángjú, (杭菊)
Chújú (滁菊), originating from the Chuzhou district of Anhui
Bójú (亳菊), originating in the Bozhou district of Anhui
Of these, the first two are most popular. Some varieties feature a prominent yellow flower head while others do not.
Koreaedit
Gukhwacha (국화차; 菊花茶) is made from dried Indian chrysanthemum collected before fully opened.
Chrysanthemum tea – The flowers are blanched in bamboo salt water, carefully washed in cold water and drained on kitchen towel. The drained flowers are covered with hanji and dried in an ondol (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 with herbal 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 of white woodland peony, steamed and dried roots of rehmannia, dried roots of Korean angelica, and dried roots of lovage.
Commercial availabilityedit
Although typically prepared at home, chrysanthemum tea is sold in many Asian restaurants (particularly Chinese), and in various Asian grocery stores in and outside Asia in canned or packed form, as either a whole flower or teabag presentation. Juice boxes of chrysanthemum tea may be sold.[citation needed]
Galleryedit
Gukhwa-cha (chrysanthemum tea)
A juicebox of chrysanthemum tea by Singaporean brand Yeo's.
chrysanthemum, flower, based, infusion, beverage, made, from, chrysanthemum, flowers, species, chrysanthemum, morifolium, chrysanthemum, indicum, which, most, popular, throughout, east, southeast, asia, typeherbal, teaother, namesgukhwa, júhuā, cháoriginchina,. 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 Chrysanthemum teaTypeHerbal teaOther namesGukhwa cha juhua chaOriginChina Song Dynasty Quick descriptionTea made from dried chrysanthemumTemperature100 C 212 F Time2 3 minutes Regional namesChinese nameChinese菊花茶TranscriptionsStandard MandarinHanyu Pinyinjuhua chaWade Gileschu2 hua1 ch a2WuShanghaineseRomanizationjioq ho zo Yue CantoneseYale Romanizationguk fa chahJyutpingguk1 faa1 caa4Southern MinHokkien POJkiok hoe teVietnamese nameVietnamesetra hoa cucThai nameThainaekkhwyRTGSnam kekhuaiKorean nameHangul국화차Hanja菊花茶TranscriptionsRevised Romanizationgukhwa chaMcCune Reischauerkukhwa ch aMalay nameMalayteh krisantimum teh kekwa citation needed Indonesian nameIndonesianteh krisan Chi Hua Ching Tamil nameTamilsaamandhi First cultivated in China as a herb as early as the 1500 BCE Chrysanthemum became popularized as a tea during the Song Dynasty 1 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 2 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 a teapot cup or glass often rock sugar or cane sugar is also added The resulting drink is transparent and ranges from pale to bright yellow in color with a floral aroma 3 Contents 1 Varieties 1 1 China 1 2 Korea 2 Commercial availability 3 Gallery 4 See also 5 ReferencesVarieties editChina edit Several varieties of chrysanthemum ranging from white to pale or bright yellow in color are used for tea These include Huangshan gongju 黄山贡菊 literally Yellow Mountain tribute chrysanthemum also called simply gongju 贡菊 Hangbaiju 杭白菊 originating from Tongxiang near Hangzhou also called simply Hangju 杭菊 Chuju 滁菊 originating from the Chuzhou district of Anhui Boju 亳菊 originating in the Bozhou district of Anhui Of these the first two are most popular Some varieties feature a prominent yellow flower head while others do not Korea edit Gukhwacha 국화차 菊花茶 is made from dried Indian chrysanthemum collected before fully opened Chrysanthemum tea The flowers are blanched in bamboo salt water carefully washed in cold water and drained on kitchen towel The drained flowers are covered with hanji and dried in an ondol 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 with herbal 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 of white woodland peony steamed and dried roots of rehmannia dried roots of Korean angelica and dried roots of lovage Commercial availability editAlthough typically prepared at home chrysanthemum tea is sold in many Asian restaurants particularly Chinese and in various Asian grocery stores in and outside Asia in canned or packed form as either a whole flower or teabag presentation Juice boxes of chrysanthemum tea may be sold citation needed Gallery edit nbsp Gukhwa cha chrysanthemum tea nbsp A juicebox of chrysanthemum tea by Singaporean brand Yeo s See also editChinese herb tea List of Chinese teas List of Chinese inventions Traditional Korean tea Xia Sang JuReferences edit Campbell Dawn L 1995 The tea book Gretna Pelican Publishing p 116 ISBN 978 1 56554 074 3 History of the Chrysanthemum mums org National Chrysanthemum Society Retrieved 6 October 2021 The History and Healing Power of Chrysanthemum the qi com The Qi Retrieved 6 October 2021 Portals nbsp Drink nbsp Asia Retrieved from https en wikipedia org w index php title Chrysanthemum tea amp oldid 1187056122, wikipedia, wiki, book, books, library,
