Medicinal Korean Herb, Chrysanthemum Blooming Tea
Gift Tin Caddy 국화 틴캔차 1oz
USD $13.89
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[Medicinal Korean Herb] Chrysanthemum Blooming Tea ( Juhua / 국화차 ) in a Gift Tin Caddy, Dried Bulk Herbs, 29g (1oz) 100% Pure and High Quality Medicinal Grade Herbs [ Imported from S.Korea ] FREE from chemicals and pesticides. [ Shipping from US ] Sold in resealable, heat sealed pouches in a TIN (Made of eco-friendly stainless steel, safe to use). Instruction included. Fresh Herb in an airtight bag and a tin to preserve the freshness, high quality and herbal aroma. Chrysanthemum, are flowering plants of the genus Chrysanthemum in the family Asteraceae, has a wealth of health benefits that can be derived by including it in your diet. Chrysanthemums, sometimes called mums or chrysanths.
They are native to Asia and northeastern Europe.
Most species originate from East Asia.
Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a sweet drink in some parts of Asia.
The resulting beverage is known simply as chrysanthemum tea (菊花茶, pinyin: júhuā chá, in Chinese).
In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주).
Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine.
The flowers may be added to thick snakemeat soup (蛇羹) to enhance the aroma.
Small chrysanthemums are used in Japan as a sashimi garnish. - Tea brewing method - 1. Boil 250ml (8oz) of water. 2. Put in 1~2 teaspoon of the herbs in the water. 3. Wait for about 3-5 minutes for the herb to brew, take out the herbs, then drink. For best results, use filtered water (water can affect the taste of the tea if it is not filtered) 4. Ingredients can be used 2-3 times. Enjoy!! **You can drink the tea hot or cold **For a delicious change, try it with honey, or your favorite sweetener.
They are native to Asia and northeastern Europe.
Most species originate from East Asia.
Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a sweet drink in some parts of Asia.
The resulting beverage is known simply as chrysanthemum tea (菊花茶, pinyin: júhuā chá, in Chinese).
In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주).
Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine.
The flowers may be added to thick snakemeat soup (蛇羹) to enhance the aroma.
Small chrysanthemums are used in Japan as a sashimi garnish. - Tea brewing method - 1. Boil 250ml (8oz) of water. 2. Put in 1~2 teaspoon of the herbs in the water. 3. Wait for about 3-5 minutes for the herb to brew, take out the herbs, then drink. For best results, use filtered water (water can affect the taste of the tea if it is not filtered) 4. Ingredients can be used 2-3 times. Enjoy!! **You can drink the tea hot or cold **For a delicious change, try it with honey, or your favorite sweetener.
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