Roselle Chrysanthemum Tea (Luo Shen Hua Ju Hua Cha)

Why people make this tea

Nourilo picked up a jar of dried roselle — 60 g holds dozens of flowers, enough to brew many cups. Steeped, it turns a bright ruby red with a tangy, fragrant taste. In summer a cup is wonderfully thirst-quenching and traditionally “cools the heart and clears heat.” Roselle is rich in polyphenols and is associated with supporting healthy blood pressure, blood lipids and cholesterol, plus easing eye fatigue — handy for anyone who stares at a screen all day.

Method

1. Put the roselle and chrysanthemum into a pot.
2. Rinse once with boiling water, then discard that water.
3. Pour in fresh boiling water and steep, covered, about 5 minutes.
4. Stir in honey. The leaves can be re-steeped several more times.

Nourilo’s Tips

This time tai ju (chrysanthemum buds) were used; hang ju or white chrysanthemum work just as well. The tea is fragrant and pleasant for all ages — but it is not suitable for pregnant women.