Types and Varieties of Chrysanthemum Tea

Chrysanthemum sometimes called chrysanthemum or chrysanthemum,is a flowering plant of the genus Chrysanthemum in the Asteraceae family.They are native to East Asia and Northeastern Europe.Most species originated in East Asia,while the center of diversity was in China.Innumerable horticultural varieties and cultivars exist.

Description 

Chrysanthemum is a perennial herbaceous flowering plant,sometimes a subshrub.The leaves are alternate,divided into leaflets,which may be pinnatifid,lobed, or serrated (toothed),but rarely intact.A compound inflorescence is a row of several flower heads,sometimes a single flower head.The head has a base covered with layers of leaf-like structures.The simple row of ray florets are white,yellow or red.The disc florets are yellow.Pollen grains are about 34 microns. The fruit is a ribbed achene.Chrysanthemum tea is a flower-based brewed beverage made from Chrysanthemum chrysanthemum,the most popular variety of chrysanthemum in East and Southeast Asia.Chrysanthemum was first cultivated in China as an herb as early as 1500 BC,and it became popular as a tea during the Song Dynasty.In Chinese tradition,once a pot of chrysanthemum tea is finished,hot water is usually added to the flowers in the pot again (resulting in a less flavorful tea);this process is often repeated several times.To prepare tea,chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after boiling and cooling) in a teapot,cup or glass;rock or sucrose is usually added.The resulting drink is clear and varies in color from pale to bright yellow, with a floral aroma.

Species

• Chrysanthemum aphrodite Kitam.

• Chrysanthemum arcticum L.

• Ginkgo biloba.

• Chrysanthemum arisanense Hayata.

• Chrysanthemum chalchingolicum Grubov.

• Chrysanthemum chanetii H. Lév.

• Chrysanthemum crassum (Kitam.) Kitam.

• Chrysanthemum cuneifolium Kitam.

• Chrysanthemum daucifolium Pers.

• Chrysanthemum dichrum (C. Shih) H. Ohashi & Yonek.

• Chrysanthemum foliaceum (G.F.Peng, C.Shih & S.Q.Zhang) J.M.Wang & Y.T.Hou

• Chrysanthemum glabriusculum (W.W.Sm.) Hand.-Mazz.

• Chrysanthemum horaimontanum Masam.

• Chrysanthemum hypargyreum Diels.

• Chrysanthemum L.

• Chrysanthemum integrifolium Richardson.

• Chrysanthemum japonense (Makino) Nakai.

• Chrysanthemum × konoanum Makino.

• Chrysanthemum lavandulifolium Makino.

• Chrysanthemum leucanthum (Makino)

Varieties

Several species of chrysanthemums range in color from white to pale or bright yellow and are used to make tea.These include:

• Huángshān-gòngjú (黄山zhuju, literally "Huangshan tribute chrysanthemum"); also shortened to gòngjú (红菊).

• Hángbáijú (Hangzhou White Chrysanthemum),originated in Tongxiang near Hangzhou;also referred to as Hángjú,(Hangzhou Bureau)

• Chújú (Chu Ju),originated in Chuzhou,Anhui Province.

•  Bojú (Boju),originated in the Bozhou area of Anhui Province.Among them,the first two are the most popular.Some varieties have a prominent yellow flower head, while others do not.

Korea

• Gukhwacha (국화차;chrysanthemum tea) is made from dried chrysanthemum flowers collected before they are fully opened.

•  Chrysanthemum tea– blanch the flowers in bamboo brine, rinse carefully in cold water, and blot dry with a kitchen towel.The drained flowers are covered with Korean paper and dried in an Ondol (floor heating) room.To serve,add three to four flowers to hot water.

• Honey Chrysanthemum Tea-The flowers are carefully washed and dried,then preserved in honey for three to four weeks.To serve,add preserved flowers to hot water.

• Medicinal Chrysanthemum Tea-The flowers are carefully washed, mixed with water and herbal decoction,steamed,and sun-dried.After they are completely dry,they are steamed again and then dried again.This process is repeated nine times.Water decoction 8:1,commonly used white peony root,steamed rehmannia glutinosa, angelica, lovage, etc. to make decoction.

Commercial availability

While chrysanthemum tea is usually prepared at home, it is sold in cans or in packages, such as whole flowers or tea bags,in many Asian restaurants (especially Chinese restaurants) and in various Asian grocery stores in and outside of Asia.A juice box that sells chrysanthemum tea.

Lily (Lily Bulb, Bulbus Lilii, Lily) Details

What does it do?

In Traditional Chinese Medicine (TCM) terms,property,BaiHeiss is sweet and cold.Channel,baihe affects the heart and lungs.

Action

• Nourishes yin and nourishes the lungs.

• Calms the mind and calms the nerves.

How to use it?

Baihe powder is used in traditional Chinese medicine,with a daily dosage of 6-12 grams.In most cases,the loose herbs are boiled in boiling water and consumed as a tea or soup.