Saturday Morning Tea

ChrysanthemumDry072509

On this sunny, late July morning, I’m getting off the tea path and venturing onto the herbal path.

This dried flower has been used for thousands of years in Chinese medicine. Here in New England, we commonly see it blooming from August all the way up to the first frost in October.

Have you guessed what it is yet?

You’re absolutely right – it is the chrysanthemum flower. In this case, yellow chrysanthemum. In my research, I have discovered that the Chinese use both the white and the yellow flower for medicinal purposes.

ChrysanthemumSteep072509

I steeped the flowers for about 8 minutes in boiling hot water, resulting in a luminous, pale yellow infusion.

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Called Ju Hua, it has a cooling affect on the upper body so it is mainly used in Chinese medicine to reduce or clear heat from the body, such as bringing down a fever or high blood pressure. I have read that it is also a digestive aid, especially for greasy foods and can help with head congestion.

What a beneficial herb! I like to drink it for its honeyed, floral taste with notes of sage and pepper.

ChrysanthemumTeabowl072509

Yesterday I purchased this lovely teabowl. The fabulous texture makes it look like it’s dripping with icing. Mmmm…

ChrysanthemumTea072509

A path dips down into my new bowl and awakens my imagination.

Where will it take me?

“Not all those who wander are lost.”

~J.R.R. Tolkien

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4 comments on “Saturday Morning Tea

  1. Judy says:

    What beautiful little soaked flowers… I hope you enjoyed it on this nice summer morning.

  2. artandtea says:

    Thanks Judy, I enjoyed the chrysanthemum tea very much!

  3. Beautiful, as always. I’d heard the words chrysanthemum tea but had no idea about it. Yours was a feast for all the senses.

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