1. Origin of Chrysanthemums

Chrysanthemums have been integral to Vietnamese culture for ages. Beyond decoration, they are valued herbs used in traditional medicine and brewed into fragrant, nutritious tea. Vietnamese chrysanthemum varieties have diverse origins but have adapted, bearing a local identity.

2. Chrysanthemum Growing Regions

Vietnam boasts several renowned chrysanthemum-growing areas:

• Hai Phong: Thang Thuy (Vinh Bao) is famous for its special cúc chi (king-presenting chrysanthemum), used for tea.
• Da Lat, Lam Dong: The cool climate is ideal for large chrysanthemums (white, yellow), serving decoration and tea making.
• Hung Yen: Known for chrysanthemum buds and cúc chi, harvested as buds to preserve aroma.
• Mekong Delta: Cultivates chrysanthemums mainly for the fresh flower market, with a smaller portion for tea.
• Many other localities also grow chrysanthemums for household use and small-scale production.

3. How to Make Chrysanthemum Tea

Basic steps for making chrysanthemum tea:

1. Harvesting: Pick flowers in the early morning at bloom or maturity for optimal fragrance and medicinal properties.
2. Preliminary Processing: Remove leaves and stems, keeping only petals or buds.
3. Cleaning: Rinse gently under running water.
4. Processing:
   • Natural Sun-drying: Spread flowers thinly in a ventilated area, dry under gentle sun until fully dry.
   • Oven Drying: Use an oven at a suitable temperature for faster drying.
   • Steaming and Drying: Briefly steaming before drying can help retain vibrant color.
5. Packaging and Preservation: Pack tightly to prevent moisture and preserve aroma. Store in a cool, dry place away from sunlight.

4. Nutritional Value

Chrysanthemum tea offers health benefits due to:

• Vitamins: A, B, C boost immunity, good for eyes and skin.
• Minerals: Potassium, calcium, iron, magnesium, zinc are vital for bodily functions.
• Antioxidants: Flavonoids protect cells, slow aging.
• Essential Oils: Fragrant, relaxing, reduce stress.
• Other Compounds: Choline, adenine benefit the nervous and cardiovascular systems.

5. Popular Types of Chrysanthemum Tea in Vietnam

Various types of chrysanthemum tea exist:

• Yellow Chrysanthemum Tea (trà hoàng cúc): Slightly bitter, then sweet, clears heat, detoxifies, eases colds.
• White Chrysanthemum Teas (trà bạch cúc): Delicate aroma, mildly sweet, sedative, reduces stress, improves sleep.
• Small Yellow Chrysanthemum Teas (trà hoa kim cúc or trà cúc chi, trà cúc tiến vua): Small, bright yellow flowers, strong aroma, refreshing sweet taste, cools liver, improves eyesight.
• Chrysanthemum Bud Tea (trà hoa cúc nụ or trà cúc kim cương): Small, beautiful buds, golden hue when brewed, rich aroma, retains full flower essence.
• Large Chrysanthemum Flower Tea (trà hoa cúc đại đóá): Large flowers, often used for decoration or tea blends.
• Globe Amaranth Tea (trà hoa cúc bách nhật): Various colors (white, pink, purple…), used for decoration and brewing.
• Vietnamese also combine chrysanthemum with red dates, goji berries, longan, licorice for enhanced flavor and nutrition.

6. Export Market

Vietnamese chrysanthemum tea has export potential due to its quality, distinctive aroma, and health benefits. Potential markets include:

• Asia: Countries with tea culture and interest in herbs (Japan, South Korea, China, Taiwan).
• The West: Consumers focused on health, seeking beneficial herbal teas.
• Overseas Vietnamese Communities: Demand for homeland flavors.

To boost exports, efforts are needed in:

• Enhancing quality (safety, organic standards).
• Building brands.
• Diversifying products and packaging.
• Conducting market research.
• Promoting trade (fairs, exhibitions).

Vietnamese chrysanthemum tea promises growing popularity domestically and internationally, enriching Vietnamese culinary culture.