Chrysanthemum Tea (Ju Hua Cha / 菊花茶)
I
Origin
Ancient Chinese — mentioned in texts from the Han dynasty
II
Description
Dried chrysanthemum flowers brewed in hot water as a 'tea' — technically a tisane, not a tea from Camellia sinensis. A staple Chinese health drink believed to cool the body (qing re), reduce inflammation, and benefit eyesight. The most prized variety is Hangzhou White Chrysanthemum (Hangbai Ju) — small, pure white, intensely fragrant. Often blended with pu-erh (ju pu or gong ting pu er blend) to balance the earthiness of aged tea.
III
The Thread
—German chamomile tea (functional floral tisane parallel)
—Moroccan mint tea (medicinal and cultural tea tradition)
—Japanese sakura tea (floral tisane for ceremonies)
IV
Flavour Context
Delicate floral sweetness, slightly grassy, honey undertones — the cooling (qing liang) effect is perceived as the defining character in Chinese traditional medicine food thinking
Pillars V — VII
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