Fall Chrysanthemum Tea 菊香清風中

Since the ancient time, Chinese people has the habit of putting chrysanthemums into tea. People believes that chrysanthemum provides mild cooling energy to help people feel calm and peace. 

It had been said that in the accent time,  there was one "no tea leaf" tea called "Flower Soup" that was enjoyed by scholars when they were writing poems. Basically this tea is made by boiling chrysanthemum with crystal sugar and honey.

Here is one easy way to make this tea:
1. Rub honey at the back lid of gaiwan
2. Put a piece or a few chrysanthemums in the gaiwan
3. Steep in hot water and cover it with lid for a good 1 min 30 seconds or more
4. Enjoy the honey chrysanthemum tea!
5. You can either enjoy the tea alone or distribute it in glass tasting cups and share with friends!  You can also put some chrysanthemum petals directly into the tastings cups for extra aroma if you want. 

Earlier, I was feeling a little bit under the weather.  My daughter Lucy has a mild cold which she passed on to the whole family (for those who has kids you know what it is like :)). I brewed some aged white tea with a couple of chrysanthemums and a little bit brown sugar. The fresh aroma of chrysanthemum mixed with the herb aroma from aged Gong Mei, was very calming and relaxing.

I normally use white tea - Gong Mei to make this mix tea. The aroma of Gong Mei is normally lower than Bai Mu Dan. The fresh scent of chrysanthemum could be a good supplement aroma to Gong Mei. You can also make this tea with aged Bai Mu Dan. However, you will want to reduce the amount of chrysanthemums you put into the Bai Mu Dan (perhaps just a little bit) to avoid overpowering the rich aroma from the Bai Mu Dan. Try to imagine a hint of freshness from the chrysanthemum within the rich aroma of Bai Mu Dan.

In the Chinese tradition, seasonality plays an important role in our tea drinking habit. By drinking tea in accordance with the season, we borrow energy from nature to heal our body and mind. It also reminds us to appreciate the beauty in front of us before it is gone.  

Cha Ren Yi An
茶人 易安

1 comment

  • Great recipe for the Fall season!

    Jonathan Lin

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