Basic Introduction to Wuyuan Imperial Chrysanthemum
The Wuyuan Imperial Chrysanthemum, also known as Xiaqi Imperial Chrysanthemum, is produced in Xiaqi Village of Wuyuan. The village is divided into Upper Xiaqi and Lower Xiaqi. During the Tang Dynasty's Tianbao period, a family surnamed Wang from southern Anhui's She County fled the war and settled in a deep valley in Wuyuan, developing Lower Xiaqi Village, with the clear stream within the village named Xia Stream. By the Song Dynasty, another small village was built upstream along the Xia Stream, which became Upper Xiaqi Village. The Xiaqi Imperial Chrysanthemum is an exclusive product of this thousand-year-old village.
Nutritional Value
While the medicinal properties of the Wuyuan Imperial Chrysanthemum are slightly weaker than those of other chrysanthemums, it is more suitable for drinking and consumption. It still possesses the pharmacological effects of chrysanthemums. The Imperial Chrysanthemum has a sweet and cool nature, not only clearing heat and dispelling wind, but also brightening the eyes and detoxifying. It can inhibit capillary permeability, demonstrating good anti-inflammatory effects, thereby enhancing physical fitness and prolonging life. It provides certain therapeutic benefits for dry mouth, excessive internal heat, eye irritation, or convulsions, colds, dampness causing pain and numbness in limbs. It is primarily used for treating wind-heat colds and headaches, and has preventive and curative effects on dizziness, headache, and tinnitus.
Historical Folklore
In the 16th year of the Guangxu reign (1891), Jiang Renjing, originally from Wuyuan, Jiangxi, served as the Salt Commissioner of the Two Huai regions in Yangzhou. For his outstanding achievements, Emperor Guangxu bestowed upon him the rank of first-class mandarin. Legend has it that when he retired, the emperor offered him a thousand taels of gold, but he politely declined, instead requesting to bring back the yellow chrysanthemums used medicinally in the imperial garden to plant in Wuyuan, wishing to emulate Tao Yuanming's leisurely life of “picking chrysanthemums beneath the eastern fence.” Unexpectedly, due to the unique natural conditions of Wuyuan, the yellow chrysanthemums planted that year grew exceptionally lush, fragrant, and sweet-tasting, with golden-yellow broth, and infinite flavor. Not only did they retain their original medicinal effects, but they could also be directly steeped as tea.
Jiang Renjing then sent special envoys to present the chrysanthemums to the imperial court. Upon seeing the chrysanthemums brought from Wuyuan, Emperor Guangxu viewed them as a national omen and evaluated their characteristics as “fragrant, clear, sweet, and lively.” Moreover, these flowers were large, well-shaped, and formed a ball-like appearance. When steeped, if hot water was poured over them, they would tumble in the cup like a rolling embroidered ball, a beautiful sight. Emperor Guangxu was delighted and immediately named them “Imperial Chrysanthemum.” The “Wuyuan Imperial Chrysanthemum” grown in Huangling, Wuyuan, due to its special geographical location and soil-climatic conditions, has a particularly sweet taste and is considered the supreme quality among “Wuyuan Imperial Chrysanthemums.”
Preparation Method
The Wuyuan Imperial Chrysanthemum is a type of flower that can be used both as food and medicine. In China, there has been a tradition of appreciating and consuming chrysanthemums for thousands of years, leading to the development of a unique healthy diet known as the chrysanthemum feast. There are many ways to consume the Imperial Chrysanthemum: fresh, dried, raw, cooked, braised, steamed, boiled, stir-fried, grilled, mixed, etc.
The petals of the Imperial Chrysanthemum, cooled to half-dry, can be mixed with roasted sesame seeds, soybeans, peanuts, sesame oil, and salt to make chrysanthemum sauce.
The petals of the Imperial Chrysanthemum can be added to glutinous rice and wine yeast to brew chrysanthemum wine, which was anciently known as “longevity wine.”
The petals of the Imperial Chrysanthemum can be added to rice to cook chrysanthemum porridge.
The petals of the Imperial Chrysanthemum can be added to rice paste to steam chrysanthemum cake.
The petals of the Imperial Chrysanthemum can be cooked with pork, snake meat, fish, chicken to make chrysanthemum dishes.
The petals of the Imperial Chrysanthemum can be added to Silver ear fungus or lotus seeds to make chrysanthemum soup.
The petals of the Imperial Chrysanthemum can be added to flour and sesame to make chrysanthemum pancakes.
Fresh Imperial Chrysanthemum can be boiled with water, filtered, concentrated, and mixed with honey to make chrysanthemum paste.
Awards and Honors for Wuyuan Imperial Chrysanthemum
In May 2009, at the “International Tea culture Week” in Paris, France, it was favored by European guests.
On November 28, 2009, it was specially interviewed and reported by China Central Television.
In 2010, it was selected as an exhibited product for the Chinese Pavilion at the Shanghai World Expo.
Tasting and Consumption
When brewing Imperial Chrysanthemum, it is best to use a transparent glass cup. Place one or two flowers in each cup and steep them for 1-2 minutes with boiling water before drinking. After about half a minute, you will see the water gradually turn a light yellow, clear and bright, and the faint aroma of chrysanthemums will captivate you. Each time you drink, do not finish the cup, leave one-third of the tea water, add new tea water, steep for a moment, and then drink. When drinking Imperial Chrysanthemum tea, you can add a few pieces of rock sugar to the teacup, making the taste even sweeter. Hot in winter and cold in summer, it makes for an excellent beverage.