Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular throughout East and Southeast Asia. First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song Dynasty. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. Although typically prepared at home, chrysanthemum tea is sold in many Asian restaurants (particularly Chinese), and in various Asian grocery stores in and outside Asia in canned or packed form, as either a whole flower or teabag presentation. Juice boxes of chrysanthemum tea may be sold. Chrysanthemum tea is said to have a host of health benefits, and it has definitely become the first option when the feeling under the weather. It may help people to  reduce inflammation, serve as a good source of vitamins A and C, and lower blood pressure and cholesterol. In particular, inflammation is a huge culprit of a lot of the standard ailments to deal with in the day-to-day––ranging from minor annoyance to full-on conditions. In China, chrysanthemum tea is commonly accepted as a great health drink for its cooling and calming effect, to the point that people from all walks of life can be found chugging it by the thermos-full throughout the day. You’ll see big thermoses on young white collar workers’ desks, in the cupholder of your taxi driver’s car, and toted around by old grandmas in the street.