Chrysanthemum tea is made by the process of picking flowers, drying in the shade, steaming and drying, baking and other processes.
Chrysanthemum contains volatile oil, Jerusalem artichoke, adenine, amino acid, choline, stachydrine, berberine, flavonoids, inulin, vitamins, trace elements and other substances, which can resist pathogens and enhance capillary resistance;
Flavonoids have been shown to have a strong scavenging effect on free radicals, and are effective in antioxidants and anti-aging. From the nutritional point of view, the essence of plants lies in flowers and fruits.
Chrysanthemum petals contain 17 kinds of amino acids, among which glutamic acid, aspartic acid and proline are higher. In addition, it is also rich in vitamins and trace elements such as iron, zinc, copper, selenium, etc., so it has the incomparable effect of ordinary fruits and vegetables.
There are many ways to drink chrysanthemum tea, which can be selected according to different needs.
When soaking chrysanthemum tea, it is best to use a transparent glass, put four or five tablets each time, and then brew with boiling water for 2-3 minutes. When the water is 70% hot, you can see that the tea gradually turns yellowish. When you drink, don't drink it once, leave a third cup of tea, add new tea, soak for a while, then drink.
When you drink chrysanthemum tea, you can put a few rock sugar in the tea cup, so that it tastes more sweet. Chrysanthemum tea does not add other tea leaves. Only the dried chrysanthemums can be soaked in water or boiled to drink. Winter hot drinks and summer ice drinks are good drinks.