flower


  Pure White Chrysanthemum tea   

10 g 50kr
Qty:

50 g 59kr
Qty:

Close



buy with tea?









Product Unit Price Qty Subtotal Remove

Ship 0 kr
Total 0 kr
Check Out


 

ORIGIN

White Chrysanthemum is no doubt the best known flower used as a drink. It originates from a lovely small town called Tong Xiang, north of Zhejiang. Tong Xiang has had experience nearly 2,000 years history chrysanthemum cultivation. Its White Chrysanthemum tea has been a tribute to the emperors since the Nan Song Dynasty (1127-1279).

Tong Xiang lies in the middle of the rich agricultural ”golden triangle” areas, with four clear seasons, large flat plains with good soil and plenty of rainfalls (yearly average 1176mm). The natural conditions  are ideal for chrysanthemum plantation.

Top quality White Chrysanthemum is harvested from late October onwards. The fresh flowers are processed into tea first by hand and then by a modern microwave airflow drying technique.

In Chinese history, White Chrysanthemum is regarded both as a medicine and as a drink. It contains several kinds of vitamins, amino acids, minerals and antioxidants.

 

 


FORM, COLOUR, TASTE, AROMA

Our selection is composed of unbroken, lively yellowish white chrysanthemum. When steeped in hot water, the flowers open up in a complete form, with a brilliant golden infusion. The flowers remain perfectly infused even after 24 hours. The tea tastes rich, fresh, light honey sweet and slightly bitter. A fantastic health drink!


How to brew White Chrysanthemum tea:

A glass Gaiwan or A glass teaport is the best.
2 g per 1 dl Gaiwan;
95-100℃ water (the softer the water, the lower the temperature).
Refill up to 4-5 times.

  1. Warm the Gaiwan, put in 2 g of  tea;
  2. Pour in ¼ water and gently move the tea cup for the tea leaves to come to the average  temperature;
  3. Smell the inside of lid - chrysanthemum aroma!
  4. Pour in all the water in an up-down-up-down way to mobilise the tea leaves;
  5. Infuse for 2 minutes.

 

 

           My account   My cart( 0)items    Terms and conditions   About us
 
Website author: Grace Guo   English advisor: Dr Andrew Hull   Swedish translation: Lars Jeding
All copyrights reserved !
Design & photographer : Yannan Li    Webmaster: Fu Tang