Chrysanthemums were first cultivated in China as a flowering herb far back to the 15th century BC. An ancient Chinese city (Xiaolan town, Zhongshan City, which is located 120km from Mouya’s base) is named Ju-Cheng, meaning "chrysanthemum city".
The Chrysanthemum is one of the “Four Gentlemen” in Chinese view (the others are plum blossom, orchid, and bamboo), and is symbolic of nobility. Yellow or white chrysanthemum flowers are boiled to make a sweet drink in China, which is known as Juhuacha (Chrysanthemum tea). Chrysanthemum tea has many medicinal uses, including an aid in recovery from influenza, and cooling down internal body heat. Chrysanthemum is also popular, especial in and around Hong Kong area) to be mixed with Pu’er, and become Ju-Pu (Chrysanthemum Pu’er Tea).
Mouya Chrysanthemum is supplied by the oldest and largest traditional Chinese medicine (TCM) company Tong Ren Tang.
Brewing Instructions
Recommended amount per person: 2~3 g
Dry leave weight (g) : Water amount (ml) 1:50
Water temperature: 90°C
Refill times: 2~4 times
Health
antibacterial
antimitotic
cancer therapy
More Information
Chrysanthemum tea http://en.wikipedia.org/wiki/Chrysanthemum
Chrysanthemum (Double Ninth) Festival http://en.wikipedia.org/wiki/Double_Ninth_Festival
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