To prepare the tea, dried chrysanthemum flowers are steeped in hot water
(usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot,
cup, or glass; often rock sugar or cane sugar is also added.
The resulting drink is transparent and ranges from pale to bright yellow in
color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum
tea has been drunk, hot water is typically added again to the flowers in the
pot (producing a tea that is slightly less strong); this process is often
repeated several times.