Rachel Kristen
live, love, laugh. Just the way I like it.
Homemade Chrysanthemum tea!
The weather's been haywire lately, it rains when it should be sunny and vice versa. So while waiting for dinner, here's how I make my Chrysanthemum tea.
Three steps to a healthier and "cooler" you :)
You can get the Chrysanthemum flowers at any Chinese herbal shops or try major hypermarkets. It looks like your regular dried flowers that you use for chinese tea (or those they use at dim sum restaurants).
Step One: Simply boil a pot filled with water (keep it 3/4 full to avoid wastage or water from spilling out) with roughly two handfuls of dried Chrysanthemum flowers.
Depending on how many people you are cooking for, I use two handfuls to fit the pot and I get at least 4 glasses.
Step Two: Add in 2-3 tablespoons of rock sugar --this is different from regular white sugar (or brown sugar). According to my mum, it's healthier and less sweet than refined sugar.
The flowers will slowly open up and leaves will detach, let it simmer for about 20 minutes until the rock sugar dissolves and the water starts to become slightly yellowish.
pour the Chrysanthemum "juice" - I still can figure out why they call it tea when there's no tea involved- into your favourite jar and we're done!
Tip: Refrigerate your tea if you like it cold because it quenches thirst too!
Heading out now, loves.
GO TRY! :)
