Yellow Pearl Chrysanthemum

Huai Chrysanthemum is one of the four traditional varietals of chrysanthemum from China. The flower originated in a small area in Henan Province, and still has the smallest growing region of all four kinds of chrysanthemum. Thus, Huai chrysanthemums are known as the most rare. They are also known to be the most medicinally potent in regards to their ability to clear heat and inflammation from the body.

These Huai chrysanthemums come from the small village in Jiaozuo, Henan. Their alpine farm is 2600 ft above sea level. It is a natural farm, where no pesticides or chemical fertilizers are used. The flowers are picked by hand in early November by a small group of women from the village. In this harvest, just over 50 kg of fresh flowers were collected over an intensive period of three full days.

The freshly picked flowers are crafted as tea according to the traditional method: they are scattered on bamboo mats, then steamed over a charcoal fire. As soon as their petals soften they are slowly baked over low heat to thoroughly dry them.

The chrysanthemums brew a clear, lemon-yellow liquor with a warm, expansive sweetness. It is very cheerful to watch them expand in the water, with their thin yellow petals unfurling together. The tea they brew is just as pleasing: it tastes sunbaked, like hay and candied orange peel. At the back of the throat it causes a cool, tingling sensation that makes us want to continue sipping it. Pearl chrysanthemum tea is both enervating and relaxing, much like the fresh high-alpine air they bloomed in.