Huangshan Gong Ju Chrysanthemum (Chrysanthemum morifolium) — Dried White Flower Tea, 500g

Huangshan Gong Ju (Chrysanthemum morifolium) is the dried flower head of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Jú Huā (菊花), specifically the tribute-grade Gong Ju cultivar from the Huangshan region of Anhui. For centuries, Gong Ju has been prized as a cooling, liver-clearing, and eye-brightening flower, used to refresh the spirit, ease head discomfort, and harmonize the body during warm seasons. Its nature is sweet, slightly bitter, and slightly cold, making it a gentle yet clarifying herb for soothing the Liver, clearing heat, and supporting calm, clear-headed wellness.

Key Selling Points

• Tribute-grade Huangshan Gong Ju from Anhui
• New-crop July chrysanthemum flower heads
• Low-temperature slow-baking for aroma retention
• Traditional liver-clearing and eye-brightening flower
• 500g loose dried flower tea, food-herb ingredient

Quality & Sensory

Each batch is carefully harvested and low-temperature slow-baked to preserve the flower's pale ivory-to-cream color, delicate layered petals, and soft, fluffy texture. The dried blossoms carry a light, honeyed floral aroma with a hint of cool freshness. When steeped, they unfurl gracefully and yield a pale golden infusion with a smooth, subtly sweet taste and a clean, lingering floral finish.

Technical Specifications

Usage Scenarios

• Daily chrysanthemum flower tea
• Blended with goji berry and jujube
• Seasonal summer cooling infusion
• Herbal tea gift sets
• Medicinal food and congee ingredient

Traditional Uses

In folk herbal practice, Gong Ju is brewed as a daily tea to refresh the mind and ease the eyes after long hours of reading or screen work. It is commonly paired with goji berry, jujube, and honeysuckle in cooling seasonal blends, and is simmered into congee, soups, and herbal tonics during warm months. In TCM food therapy, it is a classic summer flower for clearing heat and supporting the Liver and eyes.

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