Once you have tried freshly brewed homemade chrysanthemum tea (菊花茶 guk fa cha), you will never think of buying and tasting commercially produced chrysanthemum tea anymore. Why? Coz it’s way tastier and healthier. The pure fragrance of dried chrysanthemum petals is just out of this world!
Benefits of Chrysanthemum tea:
– A ‘cooling’ agent and contain detoxification properties.
– Yellow chrysanthemum reduces excess ‘heat’ in the body and treats flu symptoms.
– White chrysanthemum helps soothe the lungs and reduce phlegm.
According to the book; Cooking with Chinese Herbs, the best way to brew chrysanthemum tea is to steep the petals in freshly boiled water so that infusion occurs over a prolonged period of time. Rapid boiling tends to dissipate the flavor.
I’ve included 2 methods of preparing chrysanthemum tea. Feel free to try both ways. The recipe actually calls for 2 litre water, 150g rock sugar and 30g dried chrysanthemum petals for 4 person servings. As my teapot can only accommodate 1 litre of liquid, I’ve make some changes to the recipe to suit my teapot.
Adapted from Cooking with Chinese Herbs
1 litre water
70g rock sugar
10g dried chrysanthemum petals, rinsed
Method 1: Best way to brew chrysanthemum tea
1. Bring water to the boil. Add rock sugar.
2. When sugar has completely dissolved, place dried chrysanthemum petals in an enamel or china teapot and pour sweetened water over.
3. Cover and let steep for about 1 hour.
Note: Feel free to add hot water to the pot again (a lighter less strong tea will be produced).
Method 2: Time-saver but less flavorful method to make chrysanthemum tea
1. Combine all ingredients in a pot and bring to the boil. Simmer for 30 minutes.