This variation is an ideal drink for hot summer parties. As well as helping to prevent sunstroke it is also an excellent thirst quencher. Big soup tureens, heat-resistant bowls, and large jugs are all ideal vessels for serving this tea.
· Half a package of dried white chrysanthemum flowers
· 7–8 pints (4 – 4 ½ liters) of water
· Honey or rock sugar to taste
Wash the chrysanthemum flowers and put them into a large saucepan with the water. Bring it to the boil, reduce the heat, and continue to cook for half an hour. If you wish to use rock sugar add it at this stage. Remove the pan from the heat, allow to cool slightly, and strain the tea into the tureen or bowl. Allow the tea to cool completely and chill in the refrigerator before serving.
If you use honey, cover the pot and wait until the tea is lukewarm before adding it.
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