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Commodity: Pot Marigold Chrysanthemum Flower |
| Synonyms: Calendula Chrysanthemum Tea | |
| Art.No: PMJ37 | |
| Place of Origin: Zhaotong, Yunnan | |
| Supply Capacity: 1000KG | |
| 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 trial orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Plant: | Calendula Chrysanthemum |
| Harvest Time: | Late October |
| Production Methods: | Plucking-drying-packing |
| Introduction: | Pot Marigold Flower Tea also known as Calendula Chrysanthemum is a cleansing and detoxifying herb with anti-fungal, anti-viral and antibiotic activity. Marigold flowers are strongly anti-inflammatory and healing. This herbal tea also may be used for gastritis, and is an ideal healing drink for anyone who has undergone surgery. Marigold Flower Tea can help to regulate womens menstrual periods and benefits the immune and lymphatic systems. |
| Preparation Methods: |
Use around 3 to 4 flowers (2g/0.07 oz) for every 225 ml of water. Steep the Pot Marigold chrysanthemum 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, peppermint leaves, honeysuckle, sweet stevia or lemongrass. |
| Flavor \taste note: | Slightly sweet, floral and refreshing |
| Liquor: | Bright yellow |
| More Photos: |   |
