This is my all time favourite tea year-round. This traditional Chinese method is different from the western method of tea steeping. The Chinese method requires boiling and steeping the chrysanthemum tea leaves in a pot on a stove. It takes about 30 minutes of continues simmering to bring out all the flavour.

PREP TIME: 10 MINUTES     ||     COOKING TIME: 45-60 MINUTES

Ingredients:

1/2 cup of wild chrysanthemum flower tea leaves (Chinese pronunciation: 野山菊花 )

1/2 cup of regular chrysanthemum flower tea leaves (Chinese pronunciation: 菊花 )

1/4 cup of honeysuckle tea leaves (Chinese pronunciation: 金银花 – gold silver flower)

1 tsp of jasmine tea leaves (Chinese pronunciation: 香片 )

4-5 slices of licorice roots (Chinese pronunciation: 甘草 )

12 cups of water

rock sugar or honey to taste

Cooking Instructions:

1. Pour 12 cups of water in a large pot and set it on medium-high heat.
2. Put in the wild chrysanthemum, regular chrysanthemum, honeysuckle, jasmine tea, and licorice roots together into the pot of water.
3. Bring the pot to a boil and turn down the heat to medium for 5 minutes.
4. Then, reduce the heat to low-medium and let it simmer for 30-45 minutes to release all the flavour and aroma into the water.
5. Now, add in rock sugar or honey to taste. Stir the tea until the rock sugar/honey dissolves.
6. Lastly, turn off the heat and let the tea steep for another 10 minutes.
7. Voila! Chrysanthemum tea is now ready to drink.

You can pour the tea into a 2L jug and chill it in the fridge overnight for a cold beverage.