Mulberry and Chrysanthemum tea

sang ju cha 桑菊茶 Mulberry Chrysanthemum tea for cooling during summer

Ingredients
2 and 1/2 litre of water
25 g dried chrysanthemum flowers
20 mulberry leaves 
6 dates (jujube dates)
10 g wolfberries (Goji)

Method
Boil the water with the Mulberry leaves and dates for about 90 minutes on medium flame.
Smash the dates to bring out the flavour.
Rinse and add in the dried chrysanthemum flowers.
Bring to a light boil for about 10 mins.
Turn off heat.
Toss in some wolfberries (goji berries) before serving.

Be careful when purchasing chrysanthemum flowers. Some of them are treated with sulfur as a preservative. When brewing these sulfur treated chrysanthemum flowers, the water turns greenish yellow. It is not good quality. Make sure to purchase organic, no sulfur treated chrysanthemum flowers. 

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