Iced chrysanthemum tea straight out of a wine carafe! Great for entertaining, too.
You can easily find dried chrysanthemum in Chinatown. I boil the dried flowers, then let the mixture cool. I like this tea with a strong flavor, so I add half a cup of the flowers to a half-filled pot of water. Adjust according to your taste. Once cooled, I transfer the tea into a wine carafe. Let it sit in the fridge until ready to serve. I take the tea in my Moroccan teacups. It’s a very herbaceous and mint-eucalyptus-like cooler. Enjoy!
P.S. I prefer it without sugar.
Editor’s PickCynthia Sin-Yi Cheng | August 15, 2007
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