Chrysanthemum tea is best sweetened slightly, and not made too strong, but the penalty for oversteeping is low. It can be refilled many times. I drank it all summer long when I was in Beijing, only I thought the name was “orange blossom tea” because it sounds like that. Only at the very end of the summer did I bother to look it up to discover that when the shogun is weak this very tea must be strong…
chrysanthemum
Chinese chyrsanthemum tea is made from dried chrysanthemum flowers to produce a delicious yellow tea that goes with anything. It is commonly served at restaurants because it can be refilled many times.
