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Chrysanthemum tea () is a flower-based infusion made from chrysanthemum flowers of the species ''Chrysanthemum morifolium'' or ''Chrysanthemum indicum'', which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times. Chrysanthemum tea was first drunk during the Song Dynasty (960–1279). ==Varieties== Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea. These include: *Huángshān Gòngjú (黄山贡菊, literally "Yellow Mountain tribute chrysanthemum"); also called simply Gòngjú (贡菊) *Hángbáijú (杭白菊), originating from Tongxiang, near Hangzhou; also called simply Hángjú, (杭菊) *Chújú (滁菊), originating from the Chuzhou district of Anhui *Bójú (亳菊), originating in the Bozhou district of Anhui The flower is called ''kek-huai'' in Thai, from ''kiok-hoe'', Min Nan for ''júhuā''. In Tamil it is called ''saamandhi''. Of these, the first two are most popular. Some varieties feature a prominent yellow flower head while others do not. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chrysanthemum tea」の詳細全文を読む スポンサード リンク
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