Chrysanthemum is one of the top ten famous flowers in Chinese and can be found almost everywhere across the country. Many people like to use scented tea to maintain their health. There are many kinds of chrysanthemums on the market. Different kinds have slightly different effects. For example, some are good at dispersing wind and heat, and some are good at calming the liver and improving eyesight. Chinese medicine believes that chrysanthemum tastes sweet and bitter, is slightly cold in nature, and belongs to the lung and liver meridians. It has the effects of dispersing wind and heat, calming the liver and improving eyesight, and clearing heat and detoxifying. If you are prone to getting angry, it is very suitable for making tea. Sometimes some tea leaves are added to white chrysanthemums to play a seasoning role.
When it blooms in early November, wait until the petals are flat, turn from yellow to white and the heart is slightly yellow, and choose sunny days after the dew has dried or in batches in the afternoon. At this time, the flowers picked have less water, are easy to dry, have good color and good quality. After picking fresh flowers, do not pile them up. They need to be dried in time or spread thinly in a ventilated place. Processing methods vary depending on the variety of medicinal materials produced in different places; shade drying is suitable for small-scale production. When most of the flowers are open, choose a sunny day, cut the branches, tie them into small bundles, and place them in a ventilated place. After 30-40 days, the flowers will be dry, then picked and slightly dried; sun drying, spread the fresh chrysanthemums thinly in the steamer, with a thickness of no more than 3 flowers. After the water boils, place the steamer on the pot and steam for 3-4 minutes, pour it into the drying tool to dry, and do not turn it over; drying, spread the fresh chrysanthemums on the drying sieve, with a thickness of no more than 3cm, and dry it on a 60℃ kang.
Prepare a clean teacup and put the dried chrysanthemums in the teacup.
Prepare 3 to 5 dried chrysanthemums. After boiling water, pour the hot water into the teacup first, soak it for 1 minute and then pour it out. This can remove impurities and odors from the chrysanthemums and allow the chrysanthemums to stretch.
Pour hot water into the teacup and keep it for 2 minutes until the elegant floral fragrance of the chrysanthemums overflows.
Finally, add rock sugar or honey according to personal taste, or drink directly.
1. Choosing chrysanthemums
When choosing chrysanthemums, pay attention to not choosing chrysanthemums with too bright or beautiful colors. Chrysanthemums with calyx should be selected. Chrysanthemums with green color are the freshest. If the color is dark, do not choose them, which means that they have been placed for too long. Touch them with your hands. Chrysanthemums that are soft, smooth, and have no messy or falling petals are good.
2. Tea-making utensils
For drinking chrysanthemum tea, ceramic utensils are the best, followed by glass. The chrysanthemum tea brewed in these two utensils is fragrant and rich, and very delicious. This is what the editor has compared many times, you may wish to try more.
3. Water temperature
Before brewing chrysanthemum tea, the control of water temperature is also very important. Don't rush to brew tea with just boiled water, otherwise the brewed tea will not taste good, and there will be more scale in the just boiled water, so it should be left still for a while. In addition, it is easy to lose nutrients when directly brewing chrysanthemums with boiling water. Generally speaking, the water temperature between 85° and 90° is most suitable.
4. Brewing quantity
When brewing chrysanthemum tea, the number of chrysanthemums put in should be controlled. Too much or too little will affect the taste of chrysanthemum tea. Generally speaking, when brewing about 500ML of water, it is appropriate to put 6 to 8 chrysanthemums. Of course, personal preferences are different, and you can brew according to your own taste.
The chlorogenic acid contained in overnight chrysanthemum tea will oxidize and turn green in the air. At this time, the tea has been denatured and cannot be drunk.
In summer, the temperature is high, and the tea is easy to become sour and taste. If it is left for more than 24 hours, it is best not to drink it, otherwise it will cause diarrhea.
The content of vitamin C in overnight chrysanthemum tea is greatly reduced, and the nutritional value is reduced, so it is not recommended to drink it.
Overnight chrysanthemum tea, especially with sugar or honey, is easy to cause diarrhea for people with cold stomach and weak body.
