📝 About This Recipe
Tracing its roots back to the Song Dynasty, this delicate herbal infusion is prized in Chinese culture for its cooling 'yin' properties and remarkable floral clarity. Each sip offers a honey-like sweetness and a gentle, grassy aroma that calms the senses and brightens the eyes. Using premium whole dried blossoms, this tea transforms a simple cup of water into a poetic, golden elixir that is as visually stunning as it is healthful.
🥗 Ingredients
The Infusion Base
- 20-25 pieces Dried White or Yellow Chrysanthemum Blossoms (Premium grade, whole dried flowers such as Gongju or Hangju)
- 4 cups Filtered Water (Freshly drawn for optimal oxygen levels)
Traditional Sweeteners & Enhancers
- 2-3 small lumps Rock Sugar (Yellow or White) (Adjust to taste for a mellow, crystalline sweetness)
- 1 tablespoon Dried Goji Berries (Wolfberries) (Rinsed; adds a subtle tartness and vibrant red color)
- 3-4 pieces Dried Red Dates (Jujubes) (Sliced and pitted to release natural sweetness)
- 4-5 pieces Dried Longan Fruit (Shelled; adds a smoky, deep caramel note)
Aromatic Accents
- 1 teaspoon Dried Honeysuckle Flowers (Optional; enhances the 'cooling' medicinal properties)
- 1/2 teaspoon Dried Osmanthus Flowers (Optional garnish for an apricot-like fragrance)
- 4-6 leaves Fresh Mint Leaves (Optional; for a refreshing modern twist)
- 1 small piece Licorice Root Slice (Optional; provides a long-lasting sweet aftertaste)
👨🍳 Instructions
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1
Begin by selecting a clear glass teapot if possible; this allows you to appreciate the 'dancing' of the blossoms as they rehydrate.
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2
Gently rinse the dried chrysanthemum blossoms, goji berries, and red dates under cool running water for 10 seconds to remove any dust or impurities.
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3
Place the cleaned red dates and dried longan fruit into the teapot first, as these require more time to release their deep flavors.
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4
Heat your filtered water in a kettle until it reaches a gentle boil, approximately 200°F to 212°F (93°C to 100°C).
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5
Perform a 'flash rinse': Pour a small amount of hot water over the chrysanthemum blossoms in the pot, swirl for 5 seconds, and immediately discard the liquid. This 'wakes up' the flowers.
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6
Add the rock sugar and the licorice root slice (if using) to the bottom of the teapot.
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7
Pour the remaining 4 cups of hot water into the teapot, ensuring all blossoms are submerged.
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8
Cover the teapot with its lid and allow the mixture to steep undisturbed for 5 to 7 minutes. You will see the water turn a pale, luminous yellow.
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9
Halfway through the steeping time, add the goji berries. Adding them later prevents them from becoming too mushy while still infusing their nutrients.
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10
Gently stir the tea with a long spoon to ensure the rock sugar has completely dissolved and the flavors are well-incorporated.
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11
Sprinkle the dried osmanthus flowers over the top just before serving for an immediate aromatic punch.
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12
Pour the tea into small ceramic or glass cups, ensuring at least one blossom and a few goji berries end up in each cup for visual appeal.
💡 Chef's Tips
Always use filtered water, as tap water minerals can dull the delicate floral notes and turn the tea cloudy. Avoid over-steeping the blossoms for more than 15 minutes, as they can eventually release a slight bitterness. If you prefer a sugar-free version, the red dates and longan provide a natural, subtle sweetness that is often sufficient. For a cold-brew version, steep the flowers in room temperature water for 4-6 hours in the refrigerator for a crisp, refreshing profile. Store your dried blossoms in an airtight container in a cool, dark place to preserve their essential oils and color.
🍽️ Serving Suggestions
Pair with light almond cookies or traditional lotus seed mooncakes to complement the floral notes. Serve alongside a platter of fresh seasonal fruits like lychees or pears. Enjoy as a 'digestif' after a heavy or spicy meal to soothe the palate and aid digestion. For a festive touch, serve in a 'Gaiwan' (lidded bowl) for an authentic Kung Fu tea experience. Mix with a splash of high-quality honey and a slice of lemon if serving to someone with a sore throat.