What is Wang Lao Ji made from? – Part 4 of 7 Chrysanthemum flowers

Red can of Wang Lao Ji

Wang lao ji (???) or wong lo kat in Cantonese is one of China’s most popular herbal teas. Wang lao ji is said to be a product that was commercialized and sold by Wang Zebang (???) (nicknamed Wang Ji ??) from Heshan in Guangdong province (????) in 1828.

Currently sold as a herbal beverage, with the ingredients being, seven different kinds of Chinese herbal plants: “Water, white sugar, mesona, dan hua, Bu Zha ye (Microcos paniculata Linn), Chrysanthemum flowers, jin yin hua (Lonicera japonica Thunb.), Prunella vulgaris, and licorice. “?????????????????????????????” (The “Dan hua” does not refer to as eggs, but refers to the Apocynaceae species).

This will be a part four of a seven part series exploring the contents of Wang Lao Ji seven herbal tea drink. Today we will talk about ?? (juhua).

?? (juhua) or Chrysanthemum flowers in English is perhaps one of the most common in Chinese herbal tea. Yellow and white flowers are brewed in hot water to make a sweet chrysanthemum flower tea or ???(júhu?). There are many medicinal uses, including a recovery aid from influenza. The leaves are also steamed or boiled and eaten as green.

Chrysanthemum plant extracts (stem and flower) have been shown to have a wide variety of potential medicinal properties, including anti-HIV-1,antibacterialand antimycotic.

Chrysanthemum plants have shown to reduce indoor air pollution when grown indoors. Chrysanthemum has also been proven useful in a natural and safe insecticide to use around food.

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