Keeping Cool and Calm With Chrysanthemum Tea
However disordered our eating habits might be, it is important to stay hydrated, especially during warmer weather.
For centuries, the Chinese have enjoyed chrysanthemum tea to refresh their body and spirit. Since chrysanthemum chills-out our nervous system and reduces blood pressure, it is a welcome remedy for tensions and stress aggravated by summer’s heat.
Tea made from Ju Hua, or chrysanthemum, diffuses body heat without disturbing our digestion. The mum’s treasure load of vitamin C and beta carotene bolsters our immune system, promotes healthy skin and a clear complexion, and may retard the visible signs of aging.
- soothes irritability and reduces stress
- relieves headaches and dizziness
- supports clear hearing and vision
- sharpens our thinking
- may lower fever
- supports kidney and liver function
- soothes fatigued eyes
Although all chrysanthemum flowers have medicinal properties, those with yellow or white flowers are used more often. The yellow flowers are thought especially helpful for relieving tension and cooling the body.
White flowered mums are known to be rich in active ingredients such as flavonoid glycosides which are antioxidant compounds. The white flowers are also more effective for balancing the liver and refreshing the eyes.
Brewing Chrysanthemum Tea
There are four kinds of chrysanthemum tea available today in China. Huangshan Mountain gongiu, or Yellow Mountain Tribute, is the most well known. The three other types are chuju, hangbaiju, and boju.
To brew an excellent chrysanthemum tea, using a glass, enamel, or porcelain tea service is recommended.
First, rinse the cup(s) and teapot using hot water. Steep the tea, two to four minutes, in water between 195 and 205 degrees fahrenheit. For each 8 fluid ounces of water use one teaspoon chrysanthemum tea. In subsequent brewings, you may want to gradually increase water temperature and steeping time for a stronger flavor.
Chrysanthemum tea variation: