HR Chrysanthemum Flower Tea (Bunga Kekwa)

ORIGINS

Chrysanthemums, sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae. They are native to Asia and northeastern Europe. Most species originate from East Asia and the center of diversity is in China. Countless horticultural varieties and cultivars exist. Chrysanthemums are also edible and have been used for medicinal purposes for many years.

The tea brewed from the dried flowers has a golden hue and a mild, flowery flavor similar to chamomile. Scroll down for instructions on how to make it. You might enjoy it with a little honey. The flower’s petals, leaves, and stalks can be blanched (briefly plunged into boiling water) and eaten in salads or on their own.

BENEFITS

-Acts as nerve relaxant

-Cooling properties, good for fever, sore throat and headache

-Anti-inflammation properties

-Boost immune system

-Good for indigestion

-Natural remedy for cold

-Rich in naturally derived vitamins

BREWING TECHNIQUE

-Use around 20 flower buds and add it into the teapot/jug (600ml)

-Pour ~600ml of boiled water at 80 degree celcius.

-Wait for 5 minutes for infusion to occur and its ready to serve.

ALTERNATIVE WAY OF SERVING IT

-Add ice and a table spoon of honey to have a refreshing drink.

QUALITY ASSURED

-Natural chrysanthemum buds that are free from pesticides and any harmful chemical substances.

-No additive or colouring used.

-Naturally sun dried flowers.