Golden Monk Fruit Chrysanthemum Tea

Why people make this tea

There are many kinds of chrysanthemum for tea — hang ju, tai ju, chu ju, gong ju, hao ju and more. Hang ju (also called gan ju) is the most common; chrysanthemum buds (tai ju) are the unopened buds of hang ju, more fragrant and clean-tasting. Nourilo often keeps tai ju on hand to brew with goji and American ginseng, which suits anyone glued to a phone or computer all day. This Golden Monk Fruit Chrysanthemum Tea is traditionally favoured to clear liver heat, soothe the throat, and ease headache and red eyes — handy when a cold and sore throat are just starting.

Method

1. Crush the golden monk fruit.
2. Place it with the chrysanthemum buds in a teapot.
3. Rinse once with boiling water, then pour in fresh boiling water.
4. Cover and steep 7–8 minutes. Re-steep until the flavour fades.

Nourilo’s Tips

Because golden monk fruit is slow-roasted, its beneficial substances are less easily lost, and its clean sweetness makes it nicer for tea than ordinary monk fruit. But this tea is not suitable for those with a cold, weak spleen and stomach.