Chinese Chrysanthemum Tea (Ju Hua Cha) Culture
I
Origin
Hangzhou, Zhejiang (Hang ju) and Anhui (Chu ju) — chrysanthemum cultivation for tea dates to the Song Dynasty; the tea tradition is over 1,000 years old
II
Description
Ju hua cha (chrysanthemum tea): dried chrysanthemum flowers brewed in hot water — one of the most important Chinese herbal teas. The most prized variety is Hangzhou's Hang ju (white chrysanthemum, delicate and fragrant) and Chu ju (from Anhui, golden, more robust). In TCM, chrysanthemum tea is cooling, used to treat heat conditions, eye strain, and hypertension. Often blended with wolfberry (goji) for sweet-sour contrast.
III
The Thread
—French tisane de fleurs (herbal flower tea)
—Japanese sakura tea (cherry blossom tea)
—Middle Eastern rose water drinks
IV
Flavour Context
Delicate, floral, slightly bitter, clean — the cooling character of white chrysanthemum blossoms in water
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year