Silk Chrysanthemum Cake

Medicinal, citrusy, intensely pretty and potent: freshly pressed Silk Chrysanthemum Cake has returned this year so we can bask in its pristine, bright yellow, sun-like glory. This is a tea born out of love and respect for traditions, heritage, and nature. It is crafted by Mei and Yu, who are committed to natural farming methods, and maintaining regional methods of craftsmanship that have been passed down for generations.

To make this masterpiece, each chrysanthemum flower is harvested carefully by hand in the morning. At night, they are processed using a centuries-old steaming method. Wood from local camphor trees is used to start a fire. Small batches of 100 grams of fresh flowers are placed inside hand woven bamboo baskets, then steamed for 4 to 5 minutes over the fire. The chrysanthemums naturally form into a "cake" after steaming. To finish, the tea cakes are baked for 4 to 6 hours to remove any remaining moisture. These pressed flowers remain vibrant yellow, like rays of the sun.

To brew this tea you will break some pieces of the flower cake off and put them in a glass pitcher to add water. As soon as hot water hits them they tint the liquid a soft yellow. Then the flowers expand, and expand, opening to reveal their plush petals and golden pistils. The flowers fill the glass pitcher with a beautiful mess, like a drowned bouquet.

Their tea has the sweetest aroma, and its flowery citrus notes captivate us the way yuzu, valencia orange, or bergamot does. The powerful medicinal qualities of this tea are noticeable when drinking it. It is an excellent tea for warmer months, as it has a clearing effect that drains heat and stagnation from the body. It is so delicious, you will smile while it works its magic on you.