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…
Preparation
175 °F / 79 °C
2 min, 0 sec
