This kind of chrysanthemum is produced in Mount Huangshan, Anhui province. Chrysanthemum helps the liver detoxification, and often stay up late crowd, so Chinese medicine believes that drinking chrysanthemum often helps maintain clear eyes. Please brew it in boiling water. 3-4 chrysanthemums each time.
Enjoying a chrysanthemum infusion
A plain chrysanthemum infusion offers a useful contrast with jasmine-scented tea. Here, the flowers themselves are the ingredient being steeped; there is no tea-leaf base listed in the description above. Keeping the first cup plain makes it easier to become familiar with the flower's own character before experimenting with other ingredients. Use flowers sold specifically for preparing drinks, following the instructions on their packaging rather than using ornamental flowers.
The method above gives a starting quantity of three or four flowers and boiling water. Flower size can vary, so treat that number as a starting point rather than an exact measure of strength. Use the same cup each time, note how full you make it, and taste during brewing. If you would like a more pronounced flavour, try allowing a little more time before increasing the quantity. If the cup is too strong, strain it and dilute it with some hot water.
A heatproof glass cup or pot makes the opening flowers easy to see. Give them room rather than compressing them into a small mesh ball. A removable basket is useful when you want to stop the infusion at a particular point; a separate strainer works equally well. Pour gently so that the flowers and loose fragments stay out of the drinking cup.
To explore the infusion, compare the aroma above the warm cup with the flavour after a sip. Notice whether the finish seems rounded, dry or slightly bitter to you. Keep a small portion of the first infusion aside while making a second, then taste them together. This helps you decide when another infusion is worthwhile instead of relying on a promised number of brews. Sweeten only after tasting if that is your preference, and add a little at a time so the flower remains the main flavour.