Chrysanthemum tea is prepared in the same way as traditional tea. The dried flowers are infused with hot water for over 10 min, and the tea is ready to serve.
For clinical usage, the chrysanthemum is boiled either alone or together with various other herbs, according to the prescriptions to suit a specific clinical purpose. Chrysanthemum tea has high amounts of B carotene which are present in the yellow part and the fruit. The B carotene is converted in Vitamin A in the liver. This kind of Vitamin A is helpful in treating skin problems and increasing the immunity power.
Based on traditional usage, in addition to use as a tea, C. morifolium is used for the common cold, fever, migraines, conjunctivitis, eye, irritation, hypertension, ulcerative colitis, vertigo, ophthalmia with swelling and pain, etc.
Chrysanthemum is first recorded in Chinese literature in the 7th Century BC when the yellow flowers were used in Chinese traditional medicine.
Drinking Chrysanthemum tea was seen to promote longevity, perhaps even immortality. The Chrysanthemum is also considered to symbolize the Confucian scholar.
Chrysanthemum tea
