Chrysanthemum Infusion with Rock Sugar (冰糖菊花茶, bīngtáng júhuā chá)
A clear, golden infusion of dried chrysanthemum flowers, slightly bitter, sweetened with a lump of rock sugar. Limpid, fragrant, it was drunk hot to calm the mind and eyes.
A clear, golden infusion of dried chrysanthemum flowers, slightly bitter, sweetened with a lump of rock sugar. Limpid, fragrant, it was drunk hot to calm the mind and eyes.
My body has betrayed me since childhood, and in the solitude of Yingtai, this dried flower keeps me company. Pour the simmering water — not boiling, you would burn the petals — over a handful of chrysanthemums, let them open and tint the water pale gold, and melt a piece of rock sugar. They say it cools the inner fire and clears the gaze: a powerless emperor has only this to soothe his sorrows.
- •Dried chrysanthemum flowers — a handful (medicinal infusion)
- •Rock sugar (bingtang) — one lump (sweetener)
- •Simmering water — as needed (infusion liquid)
Chrysanthemum Infusion with Rock Sugar (冰糖菊花茶, bīngtáng júhuā chá)
A clear, golden infusion of dried chrysanthemum flowers, slightly bitter, sweetened with a lump of rock sugar. Limpid, fragrant, it was drunk hot to calm the mind and eyes.
Why this dish? Guangxu was an emperor of fragile health, worn down by illness and captivity on Yingtai Island. Chrysanthemum infusion, reputed in Chinese medicine to "cool" the body and soothe the eyes and head, was a natural court beverage for a suffering sovereign.
My body has betrayed me since childhood, and in the solitude of Yingtai, this dried flower keeps me company. Pour the simmering water — not boiling, you would burn the petals — over a handful of chrysanthemums, let them open and tint the water pale gold, and melt a piece of rock sugar. They say it cools the inner fire and clears the gaze: a powerless emperor has only this to soothe his sorrows.
Ingredients (period version)
- Dried chrysanthemum flowers — a handful (medicinal infusion)
- Rock sugar (bingtang) — one lump (sweetener)
- Simmering water — as needed (infusion liquid)
Ingredients
- Dried chrysanthemum flowers (juhua, from Asian grocery) — 6 to 8 flowers (infusion)
- Rock sugar (bingtang) or honey — 1 lump or 1 tsp (sweetener)
- Hot water (about 85°C) — 300 ml (infusion liquid)
- A few goji berries (optional) — 5 to 6 (color and sweetness)
Method
- Briefly rinse the chrysanthemum flowers under cold water.
- Heat the water without bringing to a full boil (about 85°C).
- Place the flowers (and goji berries) in a teapot or glass, pour in the hot water.
- Add rock sugar and let steep for 3 to 5 minutes, until golden.
- Drink hot; the flowers can be re-steeped once more.
How it was made : Chrysanthemum infusion has long been attested in Chinese pharmacopoeia and tea art, reputed to be "cooling" (清热) and beneficial for the eyes. Rock sugar was commonly used to sweeten tisanes and remedies at the Qing court.
The contemporary twist : Served iced in summer with goji berries and a thin slice of pear, as an imperial-inspired detox drink.
Guangxu · Charactorium
