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A tea made from Ju Hua, or chrysanthemum, reduces body heat without upsetting digestion.
That is why for centuries the Chinese have used chrysanthemum tea to calm nerves and reduce blood pressure.
Enjoying a cup of steaming chrysanthemum tea is a pleasant, natural remedy for anxiety or stress that might be aggravated by spending cold winter days indoors. It also contains generous amounts of vitamin C and beta carotene, is known to help clear the complexion, put the brakes on visible signs of aging, and supports the immune system.
Chrysanthemum tea can also:
There are four types of chrysanthemum tea available today in China. Yellow Mountain Tribute chrysanthemum, or Huangshan Mountain gongiu, is the best known. The remaining three types are called boju, hangbaiju, and chulu.
Though all types of mum flowers are used for medicinal reasons, the white and yellow flower petals are used most often. White flower chrysanthemums are believed to contain the most antioxidant compounds (flavonoid glycosides) and are considered highly effective for soothing the liver, and supporting the eyes. To calm the nervous system and cool the body yellow mum petals are the tea flower of choice.
Tea experts recommend using glass, or porcelain tea sets to brew chrysanthemum tea. The first step is to rinse the teapot and cup with hot water. Then steep the tea for two to four minutes in hot water, between 195 and 205 degrees fahrenheit. For each 8 fluid ounces of water, use one teaspoon of chrysanthemum. If a stronger tasting tea is desired, gradually raise the water temperature and steeping time until the desired intensity is reached.
You will need:
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