Chrysanthemum Tea
Chrysanthemum flowers known as Ju Hua in Chinese, are a commonly used herb in China and their use is increasing in the West. When visiting a Chinese grocery store or supermarket they will most likely be there on the shelf somewhere. In many side stalls selling tea in China, chrysanthemum tea will almost most likely be an option. If you ever have had a chance to partake in the traditional Chinese lunch time Yum Cha experience, the Chinese green tea or Oolong tea being served will often have chrysanthemum flowers added to the pot.
And it is very traditional, to have them especially in the spring time. This is because they are good for the liver and the liver is most vulnerable in the spring time.
Chinese medical theory states that the liver controls the eyes and many cases of headaches are due to an imbalance of the liver. If you think about the liver as being a like a big balloon full of blood and then becoming saturated with pollen and insecticides, it will start to expand and heat. The heat has to escape somehow and then rises up in the body causing red sore eyes and headaches. This is a perfect scenario to use ju hua (chrysanthemum flower tea). It has been used for many centuries to treat symptoms like red, dry, sore and painful eyes and headaches, dizziness and in modern times is being used to help high blood pressure. In fact a common modern day herbal tea drunk in China used to lower cholesterol and blood pressure is chrysanthemum flowers combined with Shan Zha (Hawthorn fruit) and Jue Ming Zi ( Cassia seeds).
Ancient medical and philosophical texts of China also referred to chrysanthemum flowers as being good for general promotion of health and even stimulating rejuvenation and long life for which they were recommended to take a small daily dose consistently. And the good news is that they taste good.
