Chrysanthemum flowers have been long brewed for a cup of júhuā chá or Gukhwa-cha, a sweet and light tea. Great on their own, try combining with other herbs and flowers or with naturally sweet teas like rooibos or oolongs or try infusing with honey.
Brewing Suggestion: Pour 8-12 oz boiling water over 1 tsp of flowers. Steep 3-4 minutes.
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