Different from common Chrysanthemum flowers, our selected top grade fetal Chrysanthemum bud is the best among chrysanthemum flowers which is known as Tai Ju. It is plucked from certified organic gardens in very early spring before it full blooms. There are strict standards to pick buds, it is not too big nor too small to make sure each one is equal in size, always pick one from the top of one plant only so that the flavour is sweet. The bud is then dried and kept in cool places quickly to keep it fresh. When you make a cup of it, a light floral scent lifts from its surface, reminiscent of early spring's blossoms. The tea itself is nearly transparent but for the yellow buds or petals of the Chrysanthemum floating in the glass. A sip of the tea by itself is an intriguing and refreshing infusion of a slightly sweet and slightly bitter flavor. Caffeine free and satisfying, it can be a relaxing hot cup of tea in the morning.
To prepare the tea, 3~5 chrysanthemum buds are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also goji berries. Add a little more honey can increase the deliciousness of the tea, can also mix with other tea such as puer. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.