Pure dried Chrysanthemum buds.
 
Chrysanthemum tea was first drunk during the Song Dynasty (960–1279).
 
To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added, and occasionally also wolfberries.
 
Chrysanthemum has been used for hundreds of years in Chinese medicine. People use it to treat respiratory problems, high blood pressure, and hyperthyroidism. Fans of the flower also say it can reduce inflammation and calm your nerves.
 
Taste: fresh mellow, floral fragrance with mild-strong sweet aftertaste.