Chrysanthemum tea
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| Type | Tea |
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| Country of origin | East Asia |
| Colour | clear to pale yellow |
| Ingredients | dried chrysanthemum, hot water |
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| Chinese name | |||||||||||||||||||
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| Chinese | |||||||||||||||||||
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| Vietnamese name | |||||||||||||||||||
| Vietnamese | trà bông cúc | ||||||||||||||||||
| Thai name | |||||||||||||||||||
| Thai | น้ำเก๊กฮวย | ||||||||||||||||||
| RTGS | nam kekhuai | ||||||||||||||||||
| Korean name | |||||||||||||||||||
| Hangul | 국화차 | ||||||||||||||||||
| Hanja | |||||||||||||||||||
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| Malay name | |||||||||||||||||||
| Malay | teh krisantimum | ||||||||||||||||||
| Tamil name | |||||||||||||||||||
| Tamil | saamandhi | ||||||||||||||||||
| Transcriptions | |
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| Standard Mandarin | |
| Hanyu Pinyin | júhuā chá |
| Wade–Giles | chühua ch'a |
| Yue: Cantonese | |
| Yale Romanization | gūkfā chàh |
| Jyutping | guk1faa1 caa4 |
| Southern Min | |
| Hokkien POJ | kiok-hoe-tê |
| Transcriptions | |
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| Revised Romanization | gukhwacha |
| McCune–Reischauer | kukhwach'a |
Chrysanthemum tea is a flower-based infusion beverage made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia, mostly especially China. 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, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. 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. Chrysanthemum tea was first drunk during the Song Dynasty (960–1279).
Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea. These include:
Of these, the first two are most popular. Some varieties feature a prominent yellow flower head while others do not.
Gukhwacha (국화차; 菊花茶) is made from dried Indian chrysanthemum collected before fully opened.
Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from influenza, acne and as a "cooling" herb. According to traditional Chinese medicine the tea can aid in the prevention of sore throat and promote the reduction of fever. In Korea, it is known well for its medicinal use for making people more alert and is often used as a pick-me-up to render the drinker more awake. In western herbal medicine, Chrysanthemum tea is drunk or used as a compress to treat circulatory disorders such as varicose veins and atherosclerosis.
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Wikipedia