Recipe: Garland Chrysanthemum tea

Tea fit for an emperor

A high tea stands or falls by a good cup of tea. an attractive cup with a golden trim, your little finger crooked and sultry aromas that rise up out of the cup into your nose. This recipe for a garland Chrysanthemum tea will soon make ‘tea for two’ a daily afternoon ritual.

you will need:

2 tbsp (10 g) dried Chrysanthemums
1 small tbsp dried green tea leaves
1 tbsp dried pear pieces (or apple/date/apricots pieces)
6 cardamom pods, crushed
3 star anise
1 litre water

How to make it

Heat a pan with 1 litre of water and all the ingredients slowly for 15 minutes, just off the boil. Remove from the heat and leave to steep for 5 minutes.

Pour through a sieve into 4 mugs or a thermos flask. Garnish with fresh chrysanthemum* petals.

Add extra dried pear pieces to taste for natural sweetness. Add elderberry cordial for an extra floral effect.

* Dried and fresh chrysanthemums can most easily be obtained in September/October from the Chinese supermarket. Check with the store that the chrysanthemums are edible!