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- Pick yellow chrysanthemum blossoms in full bloom. Pompon chrysanthemum is resistant to cold. Usually mid-November(after first frost falls) is suitable for gathering chrysanthemum.
- Prepare boiling water with a little bit of salt, dried jujubes and licorice root. Put chrysanthemum into a bamboo basket and steep in the boiling water shortly. Salt makes detoxication and preservation effect.
- Quick-dry chrysanthemum over Korean paper spreaded in a heated room.
- Seal and preserve for 3 years maximum. Once opened, use it within a year.
- Put boiling water onto the chrysanthemum. Let it sit for 1~2 minutes before drinking.
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Brewing Guide |
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Steep 15 blossoms(serves 5) in hot water for about 2 minutes and serve in a tea cup.
- Steep 3~4 blossoms in a tea cup for individual serving.
- Brewable 5~6 times with the same taste
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