Tongxiang Tai Ju Bud Chrysanthemum (Chrysanthemum morifolium) — Dried Hangzhou White Chrysanthemum Flower Tea

Tai Ju Bud Chrysanthemum (Chrysanthemum morifolium) is the dried, unopened flower bud of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Tāi Jú (胎菊), a premium early-harvest form of Hangzhou White Chrysanthemum (杭白菊). Grown in Tongxiang, Zhejiang, and gently dried by a low-temperature slow-baking method, Tai Ju has long been prized as a cooling, Liver-clearing, and eye-brightening flower, used to refresh the spirit, ease heat in the head, and support calm, clear vision. Its nature is sweet, slightly bitter, and slightly cold, making it a gentle yet clarifying herb for soothing the Liver, dispersing wind-heat, and harmonizing the body during warm seasons.

Key Selling Points

• Premium Tai Ju unopened chrysanthemum buds from Tongxiang, Zhejiang
• Traditional Liver-clearing, eye-brightening, and heat-dispersing flower
• Low-temperature slow-baking preserves color, aroma, and delicate flavor
• Food-herb (药食同源) ingredient for daily tea and seasonal nourishment
• Loose 500g bulk format with 35g bottle packaging option

Quality & Sensory

Each batch is carefully harvested as tight, unopened buds and dried by a low-temperature slow-baking process to preserve their pale golden-yellow color, compact bud shape, and delicate floral aroma. When brewed, the buds unfurl slowly and yield a clear, light-gold infusion with a soft, honeyed floral sweetness and a faint, pleasant bitterness that lingers gently on the palate.

Technical Specifications

Usage Scenarios

• Daily hot or cold chrysanthemum tea
• Blended with goji berry, honeysuckle, or rock sugar
• Seasonal summer cooling beverage
• Paired with Pu-erh or green tea
• Office and after-meal refreshment

Traditional Uses

In folk herbal practice, Tai Ju is brewed as a daily flower tea to clear heat, refresh the eyes, and calm the spirit, especially during warm seasons when internal heat tends to rise. It is commonly steeped alone or blended with goji berry, honeysuckle, and rock sugar for a soothing afternoon infusion, and is also added to congee, herbal soups, and cooling summer drinks. In TCM food therapy, it is often paired with cassia seed or mulberry leaf to support eye comfort and head clarity.

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