Small delicate dried flowers (and petals) steep to a translucent yellow color. The blossoms offer a light aroma with an herbaceous flavor. The taste lingers, somewhat like menthol, but subtler. Chrysanthemum blossoms are used in Chinese medicine to calm the nerves, clear the eyes, and tonify the liver. (Yield: approx. 34 servings per 2 oz.)
Ingredients: Chrysanthemum blossoms and petals
2 tsp. (1.64 grams) / 8 oz. water at 212° F for 4-5 minutes
Infuse gongfu cha style by steeping 2 Tablespoons of blossoms in (approx) 120 ML gaiwan for 20 - 30 seconds. Enjoy multiple steepings of floral deliciousness.