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Commodity: Wild Chrysanthemum Bud |
| Synonyms: Wild Embryo Crysanthemum Tea | |
| Art.No: YJH52 | |
| Place of Origin: Huangshan, Anhui | |
| Supply Capacity: 500KG | |
| Shelf Life: Two years | |
| Packaging: 25kgs/ carton,aluminum foil bag inside,more packaging options available upon your request |
| Storage: Stored in a well-closed container away from moisture and light |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Plant: | Wild yellow Chrysanthemum |
| Harvest Time: | Late October |
| Production Methods: | Plucking-drying-packing |
| Introduction: | Chrysanthemum tea is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. In China, chrysanthemum is seen as a kind of "cooling herbs" and chrysanthemum bud is thought to have the best medical and pharmaceutical effect. Research has shown that chrysanthemum is very rich in vitamin A, which is good for eyesight and for the nerves around the eyes. A famous ancient book of Chinese traditional medicine, "Ben Chao Gang Mu", mentioned chrysanthemum is good for helping swollen pain, skin rashes and cooling the liver. Traditional Chinese physicians believed chrysanthemum was good at “qing gan ming mu” which means “clean your liver and impove your eyesight.” Chrysanthemum buds have no caffeine and can be consumed at any time a day without disrupting your sleep. Chrysanthemum buds have cooling properties to help inflammation, especially for the respiratory system. The wild Chrysanthemum buds were produced entirely from young buds of chrysanthemum flowers growing wildly in the Huangshan Mountains, Anhui province. |
| Preparation Methods: | Rinse tea cup and teapot with hot water. Use around 5 to 6 flowers (2g/0.07 oz) for every 225 ml of water. Steep the chrysanthemum buds in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes, or until the liquor turns light yellow. You may try brewing them with a bit of rock sugar. Serves well hot or cold. It is also suitable to be brewed with loose leaf green tea, white tea, pu erh, goji berry, rose buds, jasmine bud, peppermint leaves, honeysuckle, sweet stevia or lemongrass. |
| Flavor \taste note: | Slightly sweet, floral and refreshing |
| Liquor: | Bright golden yellow |
| More Photos: |   |
