It all started when a breeze blew a leaf from a nearby plant into the pot of boiling water of Emperor Shen Nong in 2737 BC. That is how the legend goes, anyway. He liked the taste and aroma so much that he decided to research the plant and in doing so discovered its medicinal benefits. Since that time, tea has been part of Chinese culture and history. Written records show that Chinese ancestors were drinking tea over 3,000 years ago with popularity rising rapidly from the 4th to 8th centuries. At that time, it was no longer used just for medicine but for everyday enjoyment. Tea plantations began to spread throughout China and tea merchants became wealthy. Having elegant tea ware became a status symbol.
At one point, the Chinese empire controlled the preparation and cultivation of tea crops. Only young women were allowed to handle the leaves. They were not allowed to eat garlic, onions or strong spices in case the odor on their fingertips contaminated the tea leaves.
Tea has endured over thousands of years as an important part of Chinese culture. To this day, TCM (Traditional Chinese Medicine) practitioners prescribe teas for various health ailments and to prevent illness. For example, some teas are used to improve digestion such as Bo he (mint). Here is a popular and beneficial recipe to try at home.
Chrysanthemum Herbal Tea
The chrysanthemum is a golden flower that is commonly used to make medicines. In TCM, it is used to treat respiratory problems, high blood pressure, and hyperthyroidism. It’s also non-toxic, meaning it’s safe for everyone and it improves the entire body’s resistance to stress, not just one particular system or organ. It also has a cooling effect on the body making it a lovely tea for the hotter summer months.
Servings: 10 Cups Ingredients 2 cups dried baby chrysanthemums 1/4 cup goji berries loosely packed 1/4 cup licorice root loosely packed 2 tbsp American ginseng loosely packed 3 tbsp rock sugar optional 10 cups water Instructions Rinse off the dried chrysanthemums, goji berries, licorice root and ginseng in a colander under running water. Place them into a medium-sized pot. Add the water to the pot and heat over medium-high heat. Once simmering, add in your desired amount of rock sugar and stir gently until its completely dissolved. Turn the heat to low and cover the pot. Let it simmer for 1 hour and do not uncover. When the tea is done, stir it a few times and discard the solid ingredients using a strainer. You can serve the chrysanthemum tea right away hot or you can wait for it to cool down and serve with ice. It can be stored in the fridge for up to a week. Enjoy!!
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