Give the Dried Chrysanthemum Flowers a quick rinse under cold running water to remove any dust, then gently shake off excess moisture.
Bring the Water to a rolling boil in a kettle, then let it sit for a moment so the temperature drops slightly (around 90–95°C) to avoid extracting any bitterness.
Place about 4–6 of the rinsed flowers (adjust to taste) into a teapot or heatproof cup, pour the hot water over them, cover, and steep for 3–5 minutes until the liquid turns a pale golden color and smells floral.
Add Rock Sugar to taste while the tea is hot so it dissolves easily — typically one or two small pieces per cup — and stir until fully melted.
Pour the tea into cups (or leave it in the pot and serve), and enjoy hot, or let it cool and refrigerate for a refreshing iced version. The same flowers can often be steeped a second time with a slightly longer infusion.
