Chrysanthemum Tea

Rinse the chrysanthemum flowers gently under cool water to remove any dust or debris, then set aside.

Bring 4 cups of water to a boil in a kettle or pot over high heat.

Pour the boiling water over the flowers and cover with a lid.

Steep the chrysanthemums for 3–5 minutes until the water becomes light golden or pale yellow in color.

Strain the tea into individual cups using a fine-mesh strainer, discarding the spent flowers.

Stir in sugar to taste while the tea is still hot, adjusting sweetness according to preference.

Serve immediately while hot, or allow to cool and serve chilled for a refreshing Cantonese-style beverage.