The origin of Hangzhou white chrysanthemum is Tongxiang City, Zhejiang Province. The largest planting area of Hangzhou white chrysanthemum is Shimen Town, Tongxiang, so there are many manufacturers here. Gongju was originally grown in Shexian County, near Xiuning, Huangshan, Anhui Province. The planting area of chrysanthemum hangbai is generally on the flat ground, while on the slope, chrysanthemum Gongju is planted.
The flowers of hangbai chrysanthemum have deep color hearts, while the flowers of Gongju are basically petals with small hearts.
The processing method of Chrysanthemum morifolium is: steaming before drying, and the shape is a cake stuck together. The processing method of Gongju is to dry the fresh chrysanthemum directly. The product is raw chrysanthemum and the flower is one by one.
Chrysanthemum foetus belongs to another product of Chrysanthemum morifolium. The product that can be dried directly after picking the bud of Hangzhou white chrysanthemum which is not yet in full bloom is called foetus chrysanthemum. Chrysanthemum foetus belongs to the top grade of Hangzhou White Chrysanthemum. It is a good choice when giving gifts. The steamed chrysanthemum is rarely used as a gift. Gongju has no chrysanthemum products, usually complete dried chrysanthemum.
Both Hangbaiju and Gongju have the effect of clearing away heat and fire. Compared with Gongju, hangbai chrysanthemum focuses on calming the liver and brightening the eyes, mainly removing liver fire, while Gongju mainly clearing lung fire. Therefore, Chrysanthemum morifolium is mostly used in medicine, while Chrysanthemum morifolium and Chrysanthemum morifolium are more used as daily drinks.
Hangzhou White Chrysanthemum smells a little sweet, because it contains sugar, and after steaming and drying, the tea has a little sweet after brewing. Therefore, the taste of Chrysanthemum morifolium is relatively gentle, especially the chrysanthemum of Chrysanthemum morifolium, the soup is light yellow, like the jasmine tea of tranquility, the entrance is slightly sweet, without bitter and astringent taste. Gongju has a strong taste and a strong original taste of chrysanthemum, so it's better to add a little sugar or sugar to regulate the taste and ease the astringency of the original chrysanthemum when brewing and drinking. The color of Gongju soup after brewing is yellow with green. If it is stored for several hours, the soup will turn green. This is not metamorphism, but a normal phenomenon.
Hangbai chrysanthemum and Gongju have their own characteristics and advantages, but they are good for our health. After reading this article, would you like to make a pot of chrysanthemum tea or Gongju tea to taste it?
