Food-grade dried buds · Hot infusion · Strained floral tea
Infuse a small amount of dried chrysanthemum buds with boiling water for 15 minutes following the pack, then strain and optionally sweeten with a little honey. Use 5 g from the 80 g pack for two floral cups.
Times are estimates; adjust for heat, equipment and consistency. Measure ingredients using the written quantities; illustrations show the process.
Recipe illustrations; measure ingredients using the written quantities.
Weigh 5 g dried chrysanthemum buds, pick out debris, rinse gently and briefly in a fine sieve and drain. Do not use the whole 80 g pack or ornamental fresh flowers. Put into a heatproof teapot with a strainer or another heatproof vessel.
Add 750 ml freshly boiled drinking water, cover and infuse for 15 minutes following the product pack. Buds absorb water and open. Use heatproof equipment and take care with hot water and steam.
Strain out the flowers, cool to a comfortable drinking temperature and stir in 10 g honey if wanted, or leave unsweetened. Divide between two cups; about 700 ml remains after straining, varying with absorption and equipment. Taste the plain tea first.
The Xianyitang pack states that it is packed in a facility also handling peanuts, tree nuts, sesame and soya. Check every actual ingredient label.
Best freshly brewed. If storing, strain first, cool promptly and refrigerate at 5°C or below within 2 hours, then drink within 24 hours. Do not keep used flowers at room temperature until the next day. Reheat only once until hot throughout, then cool to a comfortable drinking temperature.
