September 12 2012
Preparation: Pu-erh tea (ripened tea), 3-5 pieces of chrysanthemum.
Brewing: Add boiling water to the Pu-erh tea and chrysanthemum in small teapots. Or put the chrysanthemum directly into a cup and add the Pu-erh tea liquid. Enjoy the elegant aging flavor of the chrysanthemum.
Prepare chrysanthemum and rice. Moisturize the dry and odor-free chrysanthemum with boiling water and add to the nee in a pan. Alternatively, stew the chrysanthemum in boding water for about 3 minutes, and then take out the chrysanthemum. Put the rice into the syrup and make the conjee according to normal methods.
Chrysanthemum conjee is soothing and nourishes eyes. In the hot summer, add ice cubes in the conjee to get icy chrysanthemum conjee.