Harvesting Flowers and Benefits of Chrysanthemum Tea

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Chrysanthemum tea is a type of herbal tea made from chrysanthemum flowers. The tea is produced through the processes of flower picking, sun drying, and baking. According to ancient records, chrysanthemum tea has a bitter taste and is known for its effects of dispersing wind and clearing heat, clearing the liver and improving eyesight, as well as detoxifying and reducing inflammation. The origins of chrysanthemum tea can be traced back to the Tang Dynasty and it was widely consumed during the Qing Dynasty.

Chrysanthemums originated in China and have a cultivation history of over 2,500 years, with more than 3,000 varieties. They are the most widely-preserved traditional flower in China, and are not only appreciated for their beauty in gardens but also cultivated for medicinal and tea purposes. The habit of drinking chrysanthemum tea can be traced back to the Tang Dynasty, and it became increasingly popular during the Ming and Qing Dynasties. As people's living standards improved, the demand for chrysanthemum tea with its multiple health benefits grew.

Harvesting and storage of chrysanthemum flowers

During the harvesting and storage process, chrysanthemum flowers are picked when they are about two-thirds open, usually in the early morning or after the dew has dried. The flowers are then dried in a well-ventilated place for about 30 to 40 days. After drying, the fresh chrysanthemums are steamed, spread on drying sieves, and dried at a temperature of around 60°C.

To prepare chrysanthemum tea, the dried flowers are selected or cut from the flowering branches, and then further dried for 30 to 40 days. The flowers are sun-dried and sprayed with water for disinfection and bleaching. Afterward, they are steamed for a few minutes and dried for several days. Finally, the fully dried flowers are baked at a temperature of about 60°C. This process results in the production of chrysanthemum tea.

See also: Miaoli Chrysanthemum Festival

Chrysanthemum tea preparation

During the drying process, when the chrysanthemum flowers are in the suitable harvesting period, they are either selected individually or cut together with the flowering branches. The flowers are then dried in a well-ventilated place for 30-40 days. If the flowers are still attached to branches, they are removed at this time.

After the initial drying, the flowers are placed on shelves for an additional 1-2 months for sun-drying. During this time, approximately 2-4 kilograms of water is sprayed per 100 kilograms of flowers. This water acts as a disinfectant and bleaching agent.

Next, the freshly harvested chrysanthemum flowers are steamed in a steamer for 4-5 minutes. After steaming, they are left to dry for 3 days before being turned over. After an additional 6-7 days of drying, the flowers are piled up for 1-2 days and then dried for another 1-2 days. The drying process continues until the flower core becomes completely hard and dry.

Finally, the dried chrysanthemum flowers are placed in a baking room with a thickness of 3-5 cm and baked at a temperature of about 60°C. During the baking process, when the flowers are halfway dry, they should be turned over. Generally, 5 kilograms of flowers can produce 1 kilogram of dry goods.

Benefits of chrysanthemum tea 

Chrysanthemum tea offers various benefits due to its chemical composition. It contains volatile oil, Jerusalem artichoke, adenine, amino acids, choline, stachydrine, berberine, flavonoids, inulin, vitamins, trace elements, and other substances that can help combat pathogens and enhance capillary resistance. The flavonoids present in chrysanthemum tea exhibit strong antioxidant effects and have been shown to have anti-aging properties.

From a nutritional perspective, chrysanthemum petals are rich in amino acids, vitamins, and trace elements such as iron, zinc, copper, and selenium. It offers unique health benefits comparable to those found in fruits and vegetables.

The efficacy of chrysanthemum tea includes its ability to disperse wind heat and soothe conditions caused by "fire," such as acne. It also has a positive effect on liver health and vision improvement. In vitro studies have shown that chrysanthemum has inhibitory effects on bacteria and fungi, as well as antiviral and antihelical properties. Additionally, it has shown inhibitory effects on Staphylococcus aureus, Escherichia coli, and Shigella flexneri.

Chrysanthemum tea is believed to have therapeutic effects on age-related diseases such as coronary heart disease, hypertension, and hyperlipidemia. It also exhibits sedative effects on the central nervous system and has detoxifying properties.